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.

Mustard-Dill Meatloaf Patties with Pomegranate Sauce

I decided to make the meatloaf into patties because let's face it, there's no way this family will go through an entire loaf.  Besides, it's just easier to portion control this way.  Also, I'm not a big fan of the typical tomato-based meatloaf, so I was thrilled when I found this recipe for a mustard-dill one.  It's scrumptious.

Not only do I not like tomato-based meatloaf, I loathe ketchup on meatloaf.  I don't particularly like ketchup in general, so I came up with this pomegranate sauce for the meatloaf, only because I had some leftover POM juice sitting in my fridge.  It turned out pretty good, the tartness of the pomegranate sauce goes well with the mustard-dill flavors of the meatloaf.  Note: the sauce is not SBD-friendly because it's made from juice.  Try a simple balsamic reduction sauce (see recipe at the bottom of this post) if you want to be 100% SBD-compliant.

Mustard-Dill Meatloaf Patties with Pomegranate Sauce
Meatloaf adapted from this recipe.

Ingredients for meatloaf:

• cooking spray
• 1/2 cup rolled oats
• 1/2 cup chicken broth (only b/c I don't keep beef broth on hand)
• 1 pound lean ground sirloin
• 2 shallots, minced
• 1 clove of garlic, minced
• 1 egg
• 2 teaspoons dry dill
• 2 teaspoons Dijon mustard
• Tastefully Simple Seasoned Salt

Ingredients for pomegranate sauce:

• 1 teaspoon olive oil
• 1 shallot, minced
• 1 teaspoon Dijon mustard
• 1 cup pomegranate juice
• Tastefully Simple Seasoned Salt

Directions for meatloaf:

• Pre-heat oven to 450 degrees F.  Spray a baking sheet with cooking spray.
• In a small bowl, combine rolled oats and chicken broth.  Let sit for 5 minutes.
• In a large bowl, combine the rest of the meatloaf ingredients.  Add in the oats and combine.
• Divide the meat mixture into 4 portions and form patties.  Place onto prepared baking sheet and bake for 25 minutes.

Directions for pomegranate sauce:

• While the meatloaf is cooking, drizzle 1 teaspoon olive oil into a small heated saucier.
• Add minced shallot and sauté over medium heat for a few minutes until soft and translucent.
• Whisk in the Dijon mustard.  Then add the pomegranate juice and a couple dashes of TSSS.
• Bring to a boil and continue to cook until reduced by half, stirring occasionally.
• About 5 minutes before the meatloaf patties are done, spoon half the sauce over the patties and continue to bake the patties.
• Once the meatloaf patties are done, spoon the rest of the sauce over them just before serving.

ETA 6/6/12: Recipe for simple balsamic reduction
Ingredients:

• 1 cup balsamic vinegar
• 1 clove garlic, crushed

Directions:

• Place the balsamic vinegar and garlic into a small sauce pan.  Bring to a boil, then reduce to simmer and cook until the sauce has reduced by half.  Spoon over the meatloaf patties.