- July 29th, 2011Unfeatured
Makes 6 individual loaves
1 can (8 ounces) tomato sauce
¼ cup packed brown sugar
1 teaspoon prepared yellow mustard
½ teaspoon chili powder
1 garlic clove, minced (optional)
1 tablespoon gluten-free Worcestershire sauce
1 pound lean ground beef or ground turkey (or half of each)
1 large egg, beaten
1 cup gluten-free bread crumbs, baby rice cereal, or instant potato flakes
½ teaspoon salt
¼ teaspoon black pepper
¼ cup finely chopped onion
Preheat the oven to 350 degrees. Generously grease a 6-cup, nonstick muffin pan or line with paper liners and place the muffin pan on a rimmed baking sheet. In a small bowl, combine the tomato sauce, brown sugar, mustard, chili powder, garlic, if using, and Worcestershire sauce. Mix well.
Place one-half of the tomato mixture in a large bowl. Add the ground beef, egg, breadcrumbs, salt, pepper, and onion. Mix well with your hands. Divide the mixture evenly in the muffin pan to form 6 individual meat loaves. Make slight indentations in the center of each loaf and brush with remaining tomato mixture.
Bake until nicely browned, about 20 to 25 minutes or when an instant-read thermometer reaches 170 degrees inserted into the center of a loaf. Serve hot.