pepper-crusted-mini-meat-loaves

Pepper-Crusted Mini Meat Loaves

1 Review Add a Pic
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
JOYCE LITOFF
Recipe by  JOYCE LITOFF

“These single-serve meat loaves are made with rice rather than bread or breadcrumbs, so they are gluten-free. A great way to use leftover rice.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

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

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Review (1)

Rate This Recipe
Volleyballmom
2

Volleyballmom

We really enjoyed these. I doubled the recipe and replaced 1/2lb of beef with pork because I needed to use up the pork. I loved using the brown rice instead of bread crumbs. I used a whole lot of black pepper and it was great. The fried onions were a nice touch. I usually like some kind of tomato flavour with my meatloaf but I didn't miss it here. Thanks Joyce. This recipe is a keeper!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 315 cal
  • 16%
  • Fat
  • 20.1 g
  • 31%
  • Carbs
  • 11 g
  • 4%
  • Protein
  • 21.6 g
  • 43%
  • Cholesterol
  • 123 mg
  • 41%
  • Sodium
  • 371 mg
  • 15%

Based on a 2,000 calorie diet

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