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Gluten-free Meatloaf Muffins

A gluten‑free meatloaf muffin made with ground round, cornflake crumbs, and a brown sugar‑ketchup glaze.

From the Recipes Wiki (Fandom) · 13 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Gluten-free Meatloaf Muffins

Oven350 degrees
Time20 minutes, then 20 minutes more

Ingredients

Directions

Prepare

  1. Preheat oven to 350 degrees.

  2. Pour water over bouillon in a large bowl and let the mixture soak for two minutes.

Make the meatloaf

  1. Add cornflake crumbs, beef, spices, egg, and Worcestershire sauce to the bowl.

  2. With your hands, blend the mixture well.

  3. Spray muffin tins with gluten-free non-stick spray.

  4. Divide the meat mix into six portions and pack the portions into the muffin tins.

Bake and glaze

  1. Bake for 20 minutes.

  2. In a small bowl, stir together brown sugar and ketchup.

  3. Remove the tins from the oven and spoon the ketchup mixture evenly over the top of the muffins.

  4. Return the pan to the oven and bake for 20 minutes more.

Diabetic adjustment

  1. For diabetic adjustment, use two egg whites instead of the whole egg and omit the brown sugar and ketchup topping.

Nutrition, whole recipe (rough)

463Calories
36 gProtein
21 gFat
32 gCarbs

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Beef100g cooked250
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Tomato1 medium (123g)22
Soy Sauce1 tbsp (15ml)9
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Parsley + garlictop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Pepper + garlictop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Ground round
Provides the meat base, fat and moisture that keep the muffins juicy.
Egg
Binds the meat and crumbs so the muffins hold their shape when baked.
Cornflake crumbs
Absorb liquid and add structure, keeping the meat mixture from becoming wet and loose.
Brown sugar
Adds sweetness and helps the ketchup glaze caramelize and brown on top.
Ketchup
Adds sweetness and acidity to the glaze, and moisture that sets into a sticky topping.

The step that matters

Mixing the meat. Blend just until combined. Overworking ground meat tightens its proteins, which makes the muffins dense and firm rather than tender.

Swap the parsley

How well each one fits the dish's main ingredients (beef, pepper, onion, garlic, egg, sauce, sugar):

  1. Parsleythe original
  2. Cuminfits about as well
  3. Capersfits about as well
  4. Gingerfits about as well

Fit is the average pairing score against beef, pepper, onion, garlic, egg, sauce, sugar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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