GF Dijon Meatloaf Muffins

I like meatloaf.  But I don't like ketchup.  (I know, crazy, right?)  So here is a quick and easy version using Dijon mustard instead.  I love Dijon mustard.  :-)  This version is also gluten-free.  I replaced the typical bread crumbs with buckwheat flour.  You could also use a GF oat flour, too.

And I divided the meat into muffin molds for easy individual servings.  BOOM!

Also check out my previous, and fancier, meatloaf recipe: Mustard-Dill Meatloaf Patties with Pomegranate Sauce.  (See?  Mustard.  Not ketchup.  :-D)
 
Gluten-Free Dijon Meatloaf Muffins


Ingredients:

• 1 tablespoon olive oil
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1 pound ground sirloin
• 1/4 cup shredded parmesan
• 1/4 cup buckwheat flour
• 1 egg, lightly beaten
• 2 tablespoons Dijon mustard (plus more for topping)
• 1 teaspoon dried oregano
• several generous dashes of (a GF brand of) Worcestershire sauce
• many turns of the black pepper grinder

Directions:

• Preheat oven to 350 degrees F.  Spray 6 wells of a muffin tin with olive oil and set aside.
• Sauté the onion and garlic in olive oil over medium heat until soft and fragrant, about 3 minutes.  Pour into a mixing bowl and let cool for 5 minutes.
• Add the rest of ingredients to the onion/garlic mixture and combine with your fingers.  (Yes, fingers are better than a spoon or spatula!)  Be light, don't smoosh!
• Divide the meat mixture evenly into the 6 greased muffin wells.  Pat down lightly.
• Bake uncovered for 15 minutes.  Then increase the oven temperature to 400 degrees F and continue baking for another 5-7 minutes, until the muffins are cooked through and internal temperature reaches 160 degrees F.
• Remove from oven and let sit for 5 minutes.  Run a butter knife around the muffins to remove them from the tin.  Top with more Dijon mustard before serving.

Buckwheat Fruit Bake

My local Henry's Market used to carry buckwheat groats.  I know because I've bought it there, in the bulk bins.  But when I went this past weekend they were nowhere in sight.  After a chat with the store manager and the bulk manager, I find out they no longer carry it because there wasn't enough demand.  The only thing they carry now is pre-packaged buckwheat flour at $5.99 for a tiny package.  *grumble*  I looked at Sprouts, too, and they don't carry any buckwheat groats either.  I might need to head out to Whole Foods and see.

This recipe makes one single-serving bake, but is easily doubled or tripled, depending on how many you are serving.  Kath doesn't add sugar to the bake, but she does top it with jam once it's baked.  I added 1 tablespoon of sugar to the mix itself so it doesn't require any topping.  If you don't want to add the sugar, you could drizzle it with agave nectar or sugar-free fruit syrup (to be completely SBD-legal) after it's baked.

Kath had this for breakfast, but it makes a damn good dessert, too.

Buckwheat Fruit Bake
Taken from this recipe.

Ingredients:

• cooking spray
• 1/4 cup buckwheat flour
• 1 tablespoon chia seeds
• 1/2 teaspoon cinnamon
• 1/4 teaspoon baking powder
• 1 tablespoon sugar (or Splenda if you want to be 100% SBD-legal)
• 1/2 mashed ripe banana
• 1/4 cup nonfat milk
• 1/4 cup frozen fruit (I used blueberries tonight)
• 1 teaspoon vanilla
• 1/4 cup Egg Beaters

Directions:

• Pre-heat oven to 350 degrees F.  Lightly spray an individual-sized baking dish with cooking spray.  Set aside.
• Mix together the flour, chia seeds, cinnamon, baking powder and sugar (the dry).
• In a separate bowl, whisk together the banana, milk, frozen fruit, vanilla, and Egg Beaters (the wet).  You can put the frozen fruit straight in, no need to thaw it first.
• Whisk the wet ingredients into the dry ingredients until just incorporated (do not over-mix).
• Pour into the prepared dish.  These don't rise much, so fill to the top.
• Bake for 30 minutes.