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German Meatloaf Muffins—Gluten-Free
Updated May 14, 2018.
German Meatloaf Muffins are a modern take on an old-world comfort food taste sensation.
One evening while relaxing in front of the television, 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.
At that time, meatloaf muffins are taking the USA by storm!
We are a one income family.
Feasting on restaurant cuisine at $8.95 per meatloaf muffin is not my idea of a frugal family meal.
Inspired by proprietor Cynthia Kallile’s creative ingenuity, I wondered if I could change up my Easy Meatloaf Recipe so my husband, who really dislikes meatloaf, might be tempted to try it again.
For days, I wrote down ideas and worked over the recipe on paper.
No ingredient combinations seemed to transcend the common meatloaf experience; until the day I peeked into the pantry and wondered what I could do with a jar of sauerkraut and some ground beef.
With a Grandmother descended from German immigrants, who passed on her love of German cuisine to her offspring, we grew up cutting our teeth on sauerkraut.
So, it was natural for me to somehow make these two humble ingredients into a frugal dinner that would do my Grandmother proud.
What better way to celebrate my German roots than to insert fun into our weekend meal!
No meatloaf skeptic, including my husband, can resist the exciting aroma, the perfect fusion of rustic flavors and the over-the-top presentation.
Grab a stein of a great gluten-free German beer (Liebharts, Neumarkter Lammsbrau or Schnitzer Brau) and strike up some traditional German folk music!
This mouthwatering gluten-free homemade German Meatloaf Muffins recipe will have your family and friends kicking up their heels for more!
German Meatloaf Muffins—Gluten-Free
By Cat McMahon
Grab your lederhosen and a stein of gluten-free bier (beer); it is time to celebrate the best flavors of Deutschland, German Meatloaf Muffins!
1. Preheat oven to 350°F.
2. Grease a standard 12 cup muffin pan.
3. In a large mixing bowl, combine ground beef, onion, rolled oats, egg, salt, brown sugar, garlic powder, nutmeg, dry mustard, caraway seed, cayenne, coriander and sage.
4. Scoop 1/3 cup of meatloaf mixture and form into a meatball.
5. Press open the meatball to the center and insert an Allgäuer Emmentaler cube.
6. Reform the meatball around the cheese cube, closing up the hole.
7. Press the meatloaf ball into a prepared muffin cup.
8. Repeat until all the muffin cups are filled.
9. Evenly distribute any leftover meatloaf mix among the muffins and press the leftover into the top of each muffin.
10. Put the muffin pan on a large, sided jelly roll pan to catch any juices that will spill over.
11. Bake in the oven for 40 minutes.
12. Using 2 forks, carefully remove meatloaf muffins and place on wire rack over a layer of paper towels to soak up drippings.
- 1 tablespoon butter
- 1 small onion, sliced thin
- 1 pound sauerkraut, rinsed
- 1/4 cup chicken stock
- 5 juniper berries
- 1 bay leaf
- dash ground cayenne pepper
- 1 tart apple, peeled, cored and chopped
- 2 teaspoons brown sugar
- salt to taste
1. In a large skillet, melt the butter over medium heat.
2. Add onion and sauté until softened and translucent.
3. Stir in remaining ingredients, and then bring to a simmer.
4. Reduce heat and cover skilet.
5. In a medium saucepan, combine sauerkraut, bacon, stock, juniper berries and bay leaf.
6. Cover and reduce heat to a slow simmer; cooking for about 10 minutes until flavors combine.
7. Discard bay leaf.
8. Add salt to taste, and then set aside.
- 1 large yellow onion, sliced thin
- 2 tablespoons butter
- 2 tablespoons brown sugar
1. While the meatloaf muffins are baking, prepare caramelized onion.
2. In a large saucepan over medium heat, melt butter.
3. Add brown sugar and stir until syrup forms.
4. Add onion, stirring until all slices are coated with syrup.
5. Cook until onions turns golden and becomes caramelized; stir occasionally.
6. Remove from heat and let cool.
7. Evenly divide into 12 portions.
1. While the onions caramelize, heat a skillet over medium heat.
2. Add diced bacon.
3. Cook bacon bits until crisp; stir frequently.
4. Remove bacon bits from pan with a slotted spoon and drain on several layers of paper towel.
5. Evenly divide into 12 portions.
German Mashed Potato Frosting
- 6 medium russet potatoes, peeled and quartered
- 3 tart apples peeled and chopped
- 1 small onion, diced
- 1/4 cup butter
- 1 tablespoon fresh garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon black pepper
- pinch granulated white sugar
- 1 large egg
- 1/2 cup sour cream
1. While onions are caramelizing and bacon bits are crisping, start mashed potatoes.
2. In a Dutch oven, add potatoes, apples and onion, and then cover with cold water.
3. Over medium high heat, bring to a boil and cook until potatoes are fork tender, about 20 to 30 minutes.
4. Remove from heat and drain potato mixture.
5. Return the potato mixture to the Dutch oven.
6. Add butter, garlic, salt, cider vinegar, sugar and black pepper.
7. Mash the potato mixture until smooth.
8. Whip in egg until combined.
9. Stir in sour cream.
10. Cover potato mixture, and then set aside.
1. For each meatloaf muffin, dip a 1/2 cup 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 meatloaf muffin, pressing down to make it adhere.
4. If desired, smooth the top of the potato frosting using clean hands.
5. Garnish the peak of the potato frosting with a portion of caramelized onion, so it looks like caramel drizzle.
6. Gently press a portion of bacon bits over the top of caramelized onion.
7. Serve each meatloaf muffin on a bed of German sauerkraut garnished with bacon bits.
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