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These gluten free delights are the perfect portion size, and packed full of flavour. Your muffin tin isn’t just for muffin’s anymore; it’s a great way to deliver warm comfort on a cold winter’s day.

Gluten-Free Italian Meatloaf Muffins
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  • Meatloaf Muffins
  • 4 cups spinach leaves, chopped
  • 1 (14.5 oz.) can low-sodium cannellini beans, drained
  • 2 Tbsp. Italian dressing
  • 1 lb. extra lean ground beef
  • ½ cup tomato sauce
  • 1 Red Sun Farms® tomato, cut into 4 slices
  • Roasted Veggies & Pecans
  • 1 lb. asparagus, tough ends removed
  • 2 medium Red Sun Farms® bell peppers, seeded, sliced
  • 1 Tbsp. olive oil
  • 1 clove garlic, sliced
  • ¼ cup pecans


  1. Preheat oven to 450°F.
  2. Bring 4 cups water to boil in medium saucepan. Add spinach to large bowl and top with boiling water. Let sit 2 minutes, drain well. Add half of beans and mash with fork into spinach. Add remaining beans, dressing and beef. Mix well.
  3. Scoop meat mixture into 8 lightly greased muffin cups. Top with 1 Tbsp. tomato sauce and slice of tomato.
  4. Place muffin tin on baking sheet and bake 25 to 30 minutes, or until internal temperature reach 165ºF.
  5. To make roasted nutty vegetables, preheat oven to 450°F. Combine asparagus, peppers and olive oil in baking dish. Bake 10 minutes, remove from oven and add garlic and pecans.
  6. Return to oven and bake 8 to 11 minutes, or until tender and crisp.

Thank you to our partner Red Sun Farms for generously sharing this recipe with us.

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