If you’re looking for hearty but small sized food for game day, these tater meatloaf mini muffins are just the ticket. They’re also great if you’re feeding anyone who is not a fan of spicy hot food, but they’re tasty enough for everyone to enjoy.
My husband has always loved tater tots. When we were first married, he asked me to make tater tot casserole. I had to figure out what he meant by that, and eventually I learned that he likes just about any type of beef based casserole that is topped with tater tots (you can find my tater tot casserole recipes here). So it was no surprise that he really liked these tater meatloaf muffins and thought they would be perfect Super Bowl food.
Be sure that you read the label on any tater tots you buy. Many brands are gluten-free, but some are not. The same goes for the Worcestershire sauce in the meatloaf. Really, that’s true for any processed ingredients but I particularly wanted to bring your attention to those two.
If you have a favorite meatball or meatloaf recipe, it should work well for this, but keep in mind that this recipe uses one pound of meat. If yours uses more than that, it will make more mini muffins and require more tater tots.
- 1 pound lean ground beef
- 1/3 cup instant potato flakes (or gluten-free bread crumbs)
- 1/4 cup almond milk or milk of choice
- 1 Tablespoon gluten-free Worcestershire sauce
- 1 Tablespoon dried parsley
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 large egg, lightly beaten
- 1 pound gluten-free tater tots (I only used about 10 ounces)
- Ketchup for serving
- Preheat oven to 400° F and grease a mini muffin tin. This recipe makes 30 mini muffins. You can do them in batches if necessary.
- Combine all ingredients in a large bowl using your hands or a stand mixer with paddle attachment.
- Press about one tablespoon meat mixture into the bottom of each muffin cup. It should fill it about 3/4 full.
- Place one tater tot sideways on top of the meat in each cup and press it down so that the top of the tater tot is about even with the top of the muffin pan (it will rise as it cooks).
- Bake at 400° for 15 minutes or until done.
- Serve with ketchup.
Be sure to read the label and call the manufacturer if necessary to verify that your ingredients are gluten free.
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