Gluten Free Meatloaf Muffins
extra virgin olive oil
Heat oil in small saute pan over low to medium heat.
Add diced onions to oil and cook until translucent, approximately 4 minutes. Remove from heat and set aside.
Place ground chuck, ketchup, mustard, salt, pepper and eggs in a large mixing bowl.
Add sauteed onions to the mixture.
Gently stir to combine ingredients. Do not overmix.
Coat muffin pan with cooking spray.
Scoop meatloaf mixture into each tin, careful to not overfill. Gently press down the mixture.
Squeeze ketchup on top of each meat muffin. Spread with the back of a spoon.
Place muffin pan in the refrigerator for at least one hour.
Preheat oven to 350 degrees.
Bake meatloaf muffins for 45 minutes until bubbly and brown on the sides.
Remove from oven and allow to sit in pan for 10 minutes before serving.