French Gourmet Stuffed Meatloaf Cupcakes-Gluten Free

No meatloaf skeptic can resist the tantalizing aroma; the perfect melding of complex flavors.  This meatloaf cupcakes recipe leaves them wanting more!

Updated February 6, 2018.

One day, 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.

Since 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 change 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 a fraction of the restaurant price this gluten-free homemade meatloaf cupcake recipe leaves your family wanting more!





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French Gourmet Stuffed Meatloaf Cupcakes-Gluten Free


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French Gourmet Stuffed Meatloaf Cupcakes-Gluten Free


French Gourmet Stuffed Meatloaf Cupcakes are masterpieces of fine cuisine!

Prep Time: 50 minutes
Cook Time: 45 minutes
Yield: 12 servings

Meatloaf

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

Instructions:
1. Preheat oven to 350°F.
2. Line a jelly roll pan with aluminum foil.
3. Spray a standard muffin pan with non-stick cooking spray.
4. Line the sides of each muffin cup with a bacon strip
5. In a large mixing bowl, combine ground beef, onion, parsley, oats, egg, steak sauce, Herbs De Provence, salt, pepper and celery salt.
6. Scoop 1/3 cup of meatloaf mixture and form into a meatball.
7. Press open the meatball to the center and insert a Truffle Chèvre cube.
8. Reform the meatball around the cheese cube, closing up the hole.
9. Press the meatloaf ball into a bacon-lined muffin cup.
10. Repeat until all the muffin cups are filled.
11. Evenly distribute any leftover meatloaf mix among the muffin cups and press the leftover into the top of each cupcake.
12. Put the muffin pan on prepared jelly roll pan to catch excess juices.
13. Bake for 40 minutes.
14. Using 2 forks, carefully remove meatloaf cupcakes with bacon wrapper intact and place on a 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. In a skillet over medium heat, melt butter.
3. Add the brown sugar and stir 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:
- 1/2 pound thick sliced hickory smoked bacon, diced

Instructions:
1. While the onions caramelize, heat skillet over medium heat.
2. Add diced bacon.
3. Cook bacon, stirring frequently, until bacon bits are crisp.
4. Remove bacon bits from pan with a slotted spoon and drain on several layers of paper towel.
5. Evenly divide into 12 portions.

Mashed Potato Frosting

Ingredients:
- 2 3/4 cups water
- 1/4 cup butter
- 1 tablespoon garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 2/3 cups dry potato flakes
- 1 large egg
- 1/2 cup sour cream

Instructions:
1. While onions are caramelizing and the bacon is crisping, start the mashed potatoes.
2. In a large saucepan add water, butter, salt and 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 combined.
6. Stir in the sour cream.
7. Cover the potato mixture, and then set aside.

Assembling

Instructions:
1. For each meatloaf cupcake, dip a 1/2 cup scoop into the potato frosting mixture.
2. Level the scoop with a straight spatula.
3. Place the scoop of potato frosting on top of a meatloaf cupcake, pressing down to make it adhere.
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 meatloaf cupcake on a bed of French herb salad mix tossed with a Classic French Dressing.

Tags:
Gluten-free




Variations

Metric Measurements--Meatloaf

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

Ingredients

  • 12 thick slices hickory smoked bacon
  • 907 grams 85% lean ground beef
  • 1 large onion, chopped
  • 250 ml fresh parsley, chopped
  • 375 ml gluten-free old fashioned rolled oats
  • 1 large egg
  • 30 ml gluten-free steak sauce
  • 3 heaping 5 ml teaspoons Herbs De Provence
  • 10 ml salt
  • 2.5 ml black pepper
  • 2.5 ml celery salt
  • 170 grams Truffle Chèvre, cubed or sliced into 12 pieces

Instructions

  1. Preheat oven to 180°C, Gas Mark 4. 
  2. Line a jelly roll pan with aluminum foil.  
  3. Spray a standard muffin pan with non-stick cooking spray. 
  4. Line the sides of each muffin cup with a bacon strip.
  5. In a large mixing bowl, combine ground beef, onion, parsley, oats, egg, steak sauce, Herbs De Provence, salt, pepper and celery salt.
  6. Scoop 85 ml of meatloaf mixture and form into a meatball.
  7. Press open the meatball to the center and insert a Truffle Chèvre cube.  
  8. Reform the meatball around the cheese cube, closing up the hole.  
  9. Press the meatloaf ball into a bacon-lined muffin cup.
  10. Repeat until all the muffin cups are filled.
  11. Evenly distribute any leftover meatloaf mix among the muffin cups and press the leftover into the top of each cupcake.
  12. Put the muffin pan on prepared jelly roll pan to catch excess juices.
  13. Bake for 40 minutes.
  14. Using 2 forks, carefully remove meatloaf cupcakes with bacon wrapper intact and place on a wire rack over a layer of paper towels to soak up dripping juices.


Metric Measurements--Caramelized Onion Rings

Ingredients

  • 1 large yellow onion, sliced thin
  • 30 ml butter
  • 30 ml dark brown sugar

Instructions

  1. While the meatloaf cupcakes are baking, prepare the garnishes.
  2. In a skillet over medium heat, melt butter.
  3. Add the brown sugar and stir 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.


Metric Measurements--Crispy Bacon Bits

Ingredients

  • 225 grams thick sliced hickory smoked bacon, diced

Instructions

  • While the onions caramelize, heat skillet 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.


Metric Measurements--Mashed Potato Frosting

Ingredients

  • 680 ml water
  • 60 ml butter
  • 15 ml garlic, minced
  • 5 ml salt
  • 1.25 ml black pepper
  • 670 ml dry potato flakes
  • 1 large egg
  • 125 ml sour cream

Instructions

  1. While onions are caramelizing and the bacon is crisping, start the mashed potatoes.
  2. In a large saucepan add water, butter, salt and 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 combined.
  6. Stir in the sour cream.
  7. Cover the potato mixture, and then set aside.


Metric Measurements--Assembling

Instructions

  1. For each meatloaf cupcake, dip a 125 ml scoop into the potato frosting mixture.
  2. Level the scoop with a straight spatula.
  3. Place the scoop of potato frosting on top of a meatloaf cupcake, pressing down to make it adhere.  
  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 meatloaf cupcake on a bed of French herb salad mix tossed with a Classic French Dressing.



More Meat Recipes You Might Enjoy!

Classic Meatloaf

Cowboy BBQ Meatloaf Cupcakes

German Meatloaf Muffins

Impossible Taco Pie--Key Recipe to Quick & Easy Gluten Free Dinner Pies

Swedish Meatballs

Sweet and Sour Meatballs Recipe


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