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.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 315 Calories

Ingredients

• 1 egg
• ¼ teaspoon salt
• 1 pinch salt
• ½ teaspoon garlic powder
• ¼ cup chopped fresh parsley
• ½ teaspoon onion powder
• 2 teaspoons olive oil
• 1 pound ground beef
• 1 tablespoon Worcestershire sauce
• 1 large onion, thinly sliced
• ½ cup cooked brown rice
• fresh cracked black pepper to taste

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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).

Step 4

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.