Gluten Free Italian Meatloaf Muffins
Serves: 4
Prep time: 
Cook time: 
Total time: 
Meatloaf Muffins:
  • 4 cups spinach leaves, chopped
  • 1 (14.5 oz.) can low-sodium cannellini beans, drained
  • 2 Tbsp. Italian dressing
  • 1 lb. extra lean ground beef
  • ½ cup tomato sauce
  • 1 Red Sun Farms®/Golden Sun® tomato, cut into 4 slices
Roasted Veggies & Pecans:
  • 1 lb. asparagus, tough ends removed
  • 2 medium Red Sun Farms®/Golden Sun® bell peppers, seeded, sliced
  • 1 Tbsp. olive oil
  • 1 clove garlic, sliced
  • ¼ cup pecans
Meatloaf Muffins:
  1. Preheat oven to 450ºF.
  2. Bring 4 cups water to boil in medium saucepan.
  3. Add spinach to large bowl and top with boiling water. Let sit 2 minutes, drain well. Add half of beans and mash with fork into spinach. Add remaining beans, dressing and beef. Mix well.
  4. Scoop meat mixture into 8 lightly-coated muffin cups. Top with 1 Tbsp. tomato sauce and slice of tomato.
  5. Place muffin tin on baking sheet and bake 25-30 minutes, or until internal temperature reach 165ºF.
Roasted Nutty Veggies:
  1. Preheat oven to 450ºF.
  2. Combine asparagus, peppers and olive oil in baking dish.
  3. Bake 10 minutes, remove from oven and add garlic and pecans Return to oven and bake 8-11 minutes, or until tender and crisp.
Recipe created by Christine Pittman in partnership with Produce for Kids

Suggested sides for a complete meal:
• A glass of 100% fruit juice
Nutrition Information
Serving size: 4 Calories: 391 Fat: 15.47g Carbohydrates: 31.13g Sodium: 353mg Fiber: 5.39g Protein: 36.65g