Or, being me, I could accept it as a challenge to see how many of them I can make into a gluten-free alternative.
This month's alterations were easy. I just used gluten-free Bisquick instead of the original called for in the recipe. I also cut the sodium by using garlic powder instead of garlic salt, but that was just because of personal preference and health, not because of the gluten-free-edness. If you aren't on a gluten-free diet, just use the original Bisquick or a homemade equivalent blend.
One of the great things about these that I noticed right away is that they could be used as a meal, or as party food, since they can be eaten with a fork or as finger food. And I hear that there is a big football game next weekend, so this might be just what you were looking for for your Super Bowl party.
I just wish I discovered this recipe before I was finished writing More Than Meatloaf, or I would have had 57 recipes to make the most of your ground meat!
1 pound lean ground meat (I used venison, as usual)
1 large onion, chopped (about 1 cup)
1/2 tsp garlic powder
1 tbsp Worcestershire sauce (if you are gluten-free, make sure your Worcestershire sauce doesn't contain soy sauce or malt vinegar. Meijer brand does not, but I don't know about other brands)
1 cup shredded cheddar cheese
1/2 cup milk
Preheat oven to 375 degrees. Grease 12 muffin cups in a muffin tin.
Brown meat and onion in a large skillet. Drain excess fat. Let cool 5 minutes. Add garlic powder, Worcestershire sauce, and cheese.
Whisk together Bisquick, milk, and eggs in a small mixing bowl. Spoon 1 tbsp into the bottom of each muffin cup. Add 1/4 cup meat mixture and top with 1 tbsp Bisquick batter. Bake 30 minutes or until tops are golden brown and a toothpick inserted into the middle comes out clean. Cool 5 minutes. Use a knife to remove mini-pies from the muffin tin. Set on a cooling rack, top sides up, and let cool an additional 10 minutes before serving. Serve with ketchup, mustard, and pickles as garnish if desired.