Pepper-Crusted Mini Meatloaves

Pepper-Crusted Mini Meatloaves These single-serve meatloaves are made with rice rather than bread or breadcrumbs, so they are gluten free. A great way to use leftover rice.

Ingredients

Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 35 mins

    TOTAL : 50 mins

    SERVING : 4

    YIELD : 4 servings

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.

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  • Mix ground beef, rice, parsley, egg, Worcestershire sauce, garlic powder, onion powder, and 1/4 teaspoon salt together in a bowl; form into 4 oblong mini-loaves. Season the outside of each loaf generously with pepper. Arrange loaves in the prepared baking dish.

  • Bake in the preheated oven until no longer pink in the center, 35 to 45 minutes. An instant-read thermometer inserted into the center of each loaf should read at least 160 degrees F (70 degrees C).

  • Heat olive oil in a skillet over low heat; saute onion in oil until soft and golden brown, 15 to 20 minutes. Season onion with 1 pinch salt; serve over meat loaves.

Per Serving: 315 calories; protein 21.6g; carbohydrates 11g; fat 20.1g; cholesterol 116.9mg; sodium 312.4mg. These may turn out a little dry if you use low-fat ground beef. Try adding 1/4 cup tomato sauce, bbq sauce, or ketchup.