Gluten-Free Quick Mini Meatloaves with Pancetta

Yield: 10 Servings
Prep: 13 minutes
Cook : 12 minutes


  • 1 oz olive oil or canola oil
  • 4 oz carrot, peeled and chopped fine
  • 4 oz celery, chopped fine
  • 4 oz onion, chopped fine
  • 1 cup Erewhon Crispy Brown Rice- Gluten Free
  • 4 large eggs, cracked and beaten
  • ½ cup heavy cream
  • ½ cup whole milk
  • 1½ tablespoons salt
  • 1 tablespoon pepper
  • ½ tablespoon minced garlic
  • 3 springs fresh thyme leaves, chopped fine
  • 2 ½ pounds 85-percent-lean ground beef
  • 10 slices pancetta bacon
  • 1 can French-fried onions
  • 1 jar gravy


Preheat oven to 375 degrees F.

On a stove top, cook finely chopped carrot, celery and onion in oil in a frying pan over medium-high heat. Let cool. Mix thoroughly with other ingredients except for pancetta and fried onions Using the palms of your hands, form 10 round-shaped mini meatloaves, each topped with a slice of pancetta.

Place them on a baking tray and cook in oven about 10-12 minutes rotating once. Meatloaves are done when the internal temperatures reach 165 degrees. Serve with French-fried onions and gravy.

Source: Mya Zeronis