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French Gourmet Stuffed Meatloaf Cupcakes-Gluten Free

@GFHomemade  #GlutenFreeHomemade

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Updated July 27, 2016

Recently, I happened to catch a segment of Sugar High, a Food Network show hosted by Duff Goldman, featuring The Meatloaf Bakery located in Lincoln Park, Chicago, Illinois.

We are a one income family.  Feasting on restaurant cuisine at $8.95 per meatloaf cupcake wasn't my idea of a frugal family meal.

Inspired by proprietor, Cynthia Kallile’s creative ingenuity, I wondered if I could kick up my Classic Gluten Free Meatloaf recipe so my husband, who really dislikes meatloaf, might be tempted to try it again.

For days, I wrote down ideas and worked the recipe over on paper. No ingredient combinations seemed to transcend the common meatloaf experience . . . 

. . . until the day I opened the refrigerator door and a small loaf of Truffle Chèvre I happened to pick up on sale at the grocery store on a whim, grabbed my attention.

Suddenly, I knew what I was compelled to create; a meatloaf cupcake with French influence.

Never before have I undertaken such a challenge.  Nor could I have predicted my first attempt would be such a phenomenal success!

No meatloaf skeptic, including my husband, can resist the tantalizing aroma, the perfect melding of complex flavors and the innovative presentation . . . 

. . . At less than $1.00 per cupcake, this gluten-free homemade recipe leaves them wanting more!


French Gourmet Stuffed Meatloaf Cupcakes-Gluten Free

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Time:  about 1 hour

Servings:  12 cupcakes

Meatloaf

Ingredients

  • 12 thick slices Hickory smoked bacon
  • 2 pounds 85% lean ground beef
  • 1 large onion, chopped
  • 1 cup fresh parsley, chopped
  • 1 ½ cups gluten-free old fashioned rolled oats
  • 1 large egg
  • 2 tablespoons gluten-free steak sauce
  • 3 heaping teaspoons Herbs De Provence
  • 2 teaspoons sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon celery salt
  • 6 oz. Truffle Chèvre, cubed or sliced into 12 pieces

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.  
  2. Spray a standard 12-cup cupcake tin with non-stick cooking spray.  
  3. Line the sides of each cup with a bacon strip.
  4. In a large mixing bowl, blend together, the ground beef, onion, parsley, rolled oats, egg, steak sauce, Herbs De Provence, salt, black pepper and celery salt.
  5. Scoop 1/3 cup of meatloaf mixture and form into a meatball.
  6. Press open the meatball to the center and insert a Truffle Chèvre cube.  
  7. Reform the meatball around the cheese cube, closing up the hole.  
  8. Press the meatloaf ball into a bacon-lined cupcake cup.
  9. Repeat until all the cupcake cups are filled.
  10. Evenly distribute any leftover meatloaf mix among the cupcakes and press the leftover into the top of each cupcake.
  11. Put the cupcake tin on a large, sided jelly roll pan to catch any juices that will spill over.
  12. Bake in the oven for 40 minutes.
  13. Using 2 forks, carefully remove meatloaf cupcake with bacon wrapper intact and place on wire rack over a layer of paper towels to soak up dripping juices.

Caramelized Onion Rings

Ingredients

  • 1 large yellow onion, sliced thin
  • 2 tablespoons butter
  • 2 tablespoons dark brown sugar

Instructions

  1. While the meatloaf cupcakes are baking, prepare the garnishes.
  2. Over medium heat, melt butter in frying pan.
  3. Add the brown sugar and stir together until syrup forms.
  4. Add onion, stirring until all slices are coated with syrup.
  5. Cook, stirring occasionally, until the onions wilt, turn golden and become caramelized.
  6. Remove from heat and let cool.
  7. Evenly divide into 12 portions.

Crispy Bacon Bits

Ingredients

  • ½ lb. thick sliced Hickory smoked bacon, diced

Instructions

  • While the onions caramelize, heat frying pan over medium heat.
  • Add diced bacon.
  • Cook bacon, stirring frequently, until bacon bits are crisp.
  • Remove bacon bits from pan with a slotted spoon and drain on several layers of paper towel.
  • Evenly divide into 12 portions.

Mashed Potato Frosting

Ingredients

  • 2 3/4 cups water
  • ¼ cup butter
  • 1 tablespoon garlic, minced
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 2/3 cups dry potato flakes
  • 1 egg
  • ½ cup sour cream

Instructions

  1. While onions are caramelizing and the bacon is crisping, start the mashed potatoes.
  2. In a large saucepan add the water, butter, salt and black pepper.
  3. Over medium high heat, bring to a boil.
  4. Remove from heat and add dried potato flakes, stirring until re-hydrated.
  5. Whip in the egg until well mixed.
  6. Stir in the sour cream.
  7. Cover the potato mixture and set aside.

Assembling Instructions

  1. For each meatloaf cupcake, dip a 1/2 cup ice cream scoop into the potato frosting mixture.
  2. Level the scoop with the back edge of a table knife.
  3. Place the potato frosting scoop on top of a cupcake, pressing down to make it adhere to the meatloaf.  
  4. Smooth the top of the potato frosting using clean hands.
  5. Gently press a portion of bacon bits, evenly distributed, over the top of the potato frosting.
  6. Garnish the peak of the potato frosting with a portion of caramelized onion, so it looks like caramel drizzle.
  7. Serve each cupcake on a bed of French Herb Salad Mix tossed with a light vinaigrette dressing.


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