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Cowboy BBQ Meatloaf Cupcakes

Cowboy BBQ Meatloaf Cupcakes

Updated September 21, 2018.

This gluten-free Cowboy BBQ Meatloaf Cupcakes recipe was inspired by the king of cowboy cuisine, Chef Grady Spears, author of A Cowboy in the Kitchen:  Recipes from Reata and Texas West of the Pecos Cookbook, and owner of Reata Restaurant in Texas.

His Reata Grill Blend is the best dry rub we have ever tasted and a key ingredient in award-winning barbecue at our house.


The smoky, robust flavor is like stepping back in time . . .

. . . “Cookie” grabbed his ladle and mightily struck the triangle, bellowing, “Come and get it!”

Whistles, whoops and the thrum of horse hooves pounding dirt echoed in the dimming light.

Cattle lowed as night’s long shadow crept along the canyon walls at sunset.

The cowboys and wranglers raced to the chuck wagon.

Shorty slid from his Cayuse and slapped the dust from his hat.

“What’s for supper?”  Shorty ejaculated as he reached for a sweet, but snatched his hand back, just in time.

“Cookie” wielded a mean ladle and a bruised hand would mean lost time on the trail

A wide grin split Shorty's leathered face as he grabbed a tin piled high with beans and beef, and a generous hunk of cornbread.

In good humor, Cookie hollered, “It’s hot and brown, boys.  An’ I got some apple pie to tide ya over ‘til mornin’.”

The cowpokes shuffled into line.

Cookie scooped a pile of beans and beef onto Cal’s tin.

Cal grabbed a cup of coffee and squatted down beside Shorty.

They dug in like they had not eaten in days, lips smacking like a crackling campfire.

Supper was good and satisfying.

This was the best “cookie” ever hired on a trail drive.

He had a way of changing up beans, beef and cornbread so the usual fare was like coming home to a pretty girl every night . . . 


. . . fast forward to current day

In your dreams, buckaroo!

This old west comfort food has a new millennium twist the keeps ‘em coming back for more!

For a meal packed with nutrition, serve with a delicious helping of coleslaw and fresh in-season fruit.





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Cowboy BBQ Meatloaf Cupcakes


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Cowboy BBQ Meatloaf Cupcakes


One taste of these gluten-free Cowboy BBQ Meatloaf Cupcakes will change your mind about them good ol' days!

Prep Time: 1.25 hours
Cook Time: 1 hour
Yield: 12 meatloaf cupcakes

Ingredients:
- 1 Cinnamon Honey Butter recipe
- 1 Homemade BBQ Sauce recipe
- 1 BBQ Baked Beans recipe
- 1 Sweet Gluten Free Cornbread Muffins recipe
- 2 pounds 85% lean ground beef
- 1 large onion, chopped
- 1/2 cup fresh cilantro, chopped
- 1 1/2 cups gluten-free old fashioned rolled oats
- 1 large egg
- 2 tablespoons Homemade BBQ Sauce recipe
- 3 heaping teaspoons minced fresh garlic
- 2 1/2 teaspoons Reata Grill Blend dry rub
- 1/2 teaspoon liquid smoke

Instructions:
1. Prepare Cinnamon Honey Butter recipe, and then chill in refrigerator.
2. Prepare Homemade BBQ Sauce recipe, and then set aside.
3. Prepare BBQ Baked Beans using the Quick Stove Top Method variation.
4. While the beans are simmering, prepare and bake the Sweet Gluten Free Cornbread Muffins recipe.
5. While the beans and cornbread are cooking, begin preparing the meatloaf mixture.
6. Preheat oven to 350°F.
7. Spray a standard 12-cup muffin pan with non-stick cooking spray.
8. In a large mixing bowl, combine ground beef, onion, cilantro, rolled oats, egg, Homemade BBQ Sauce, garlic, Reata Grill Blend and liquid smoke.
9. Scoop 1/3 cup of meatloaf mixture and form into a patty.
10. Press the patty into bottom and up sides of muffin cups, forming a cupcake liner.
11. Repeat until all muffin cups are lined with meatloaf.
12. Fill each meat cupcake liner with BBQ Baked Beans.
13. Place the muffin pan on a large, sided jelly roll pan to catch any juices that will spill over.
14. Bake in the oven for 40 minutes.
15. Using 2 forks, carefully remove meatloaf cupcakes and place on a wire rack sitting over a layer of paper towels to soak up drippings.
16. Arrange 1 meatloaf cupcake in the center of a dinner plate.
17. Top each meatloaf cupcake with a warm Sweet Gluten Free Cornbread Muffin.
18. With a sharp knife, slice chilled Cinnamon Honey Butter roll into 12 equal size pats and place 1 pat on top of each cornbread muffin.

Tags:
Gluten-free, Nut-free, Soy-free




Variation

Metric Measurements

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

Instructions

  1. Prepare Cinnamon Honey Butter recipe, and then chill in refrigerator.
  2. Prepare Homemade BBQ Sauce Recipe, and then set aside.
  3. Prepare BBQ Baked Beans using the Quick Stove Top Method variation.
  4. While the beans are simmering, prepare and bake the Sweet Gluten Free Cornbread Muffins recipe.
  5. While the beans and cornbread are cooking, begin preparing the meatloaf mixture.
  6. Preheat oven to 180°C, Gas Mark 4.
  7. Spray a standard 12-cup muffin pan with non-stick cooking spray.
  8. In a large mixing bowl, combine ground beef, onion, cilantro, rolled oats, egg, Homemade BBQ Sauce, garlic, Reata Grill Blend and liquid smoke.
  9. Scoop 85 ml of meatloaf mixture and form into a patty.
  10. Press the patty into bottom and up sides of muffin cups, forming a cupcake liner.
  11. Repeat until all muffin cups are lined with meatloaf.
  12. Fill each meat cupcake liner with BBQ Baked Beans.
  13. Place the muffin pan on a large, sided jelly roll pan to catch any juices that will spill over.
  14. Bake in the oven for 40 minutes.
  15. Using 2 forks, carefully remove meatloaf cupcakes and place on a wire rack sitting over a layer of paper towels to soak up drippings.
  16. Arrange 1 meatloaf cupcake in the center of a dinner plate.
  17. Top each meatloaf cupcake with a warm Sweet Gluten Free Cornbread Muffin.
  18. With a sharp knife, slice chilled Cinnamon Honey Butter roll into 12 equal size pats and place 1 pat on top of each cornbread muffin.



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