Mini Chili Meatloaves
Because these Mini Chili Meatloaves are much smaller than your average simple meatloaf recipe, they bake up in only 30 minutes. This healthy meat loaf is perfectly portioned, and is also fit for a gluten-free diet. You can add whichever flavors you prefer, but, keep in mind this recipe is meant to taste like your favorite chili recipe, in loaf form of course. It's a sure-fire crowd-pleasing meal for a busy weeknight.
Notes
If you are following a gluten free diet make sure to use gluten free breadcrumbs. I grated 1 slice of frozen gluten free bread to make my breadcrumbs.
For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.
To see exactly how Anne makes this mini meatloaf recipe, check out this food video tutorial:
Preparation Time10 min
Cooking Time30 min
Ingredients
- 12 ounces ground beef
- 1 can red kidney beans
- 1/2 cup bread crumbs
- 1 egg
- 1/2 cup salsa
- 1 tablespoon chili powder
- 1 teaspoon salt
- FOR THE GLAZE:
- 2 tablespoons ketchup
- 1 tablespoon brown sugar
- 1 teaspoon chili powder
Instructions
- Preheat the oven to 375 degrees F or 190 degrees C.
- Rinse and drain the beans and add them to a medium, then smash them with a potato masher.
- Add all the rest of the meatloaf ingredients to the bowl, and mix until well combined.
- Divide the mixture into four parts and form them into loaves on a foil lined baking sheet spayed with non stick spray.
- Spoon the glaze over the tops of each loaf and bake at 375 degrees F or 190 degrees C for 30 minutes.
