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These cute Greek Gluten Free Meatloaf Muffins will quickly become your family's go-to meal for crazy weeknights. They're easy to put together and can be made ahead as freezer meals to pull out throughout the week.
We start with good meat. I use a grass fed extra lean ground beef but you can easily substitute lamb, turkey, pork or chicken. I then add just a touch of gluten free oats as my binder, and lots of Greek flavour including oregano, spinach, tomatoes, lemon, mint, parsley and feta cheese. OMG. That feta really does these babies wonders.
On top, I skip the sugary ketchup topping and make my own with tomato sauce, lemon zest and good quality honey. I then finish the whole thing off with a little extra feta cheese. I usually recommend two Greek gluten free meatloaf muffins per person, but let's be honest - it's really hard to not keep popping them back.
This recipe freezes incredibly well so I suggest making a double batch and keeping them ready to go for crazy week nights. I love that my Frigidaire Freezer has this awesome Spacewise® removable basket that is just big enough for me to lay a baking tray flat inside. I line my baking tray with plastic wrap, sit all of the meatloaf muffins on top (sauce side up) and freeze them there until solid. I wrap each of them in tin foil, pop them into freezer bags, and put them in my Frigidaire® chest freezer. These freezers have these amazing Arcticlock™ walls that prevent ice crystal formation and would keep my food frozen for over 2 days in the event of a power outage. I couldn't bear to see those Greek Gluten Free Meatloaf Muffins ever go to waste!! When it's time to eat, I just pop them (still wrapped up in foil) into the oven at 350 F until they're warmed through.