Gluten-Free Parmesan Meat Muffins

Parmesan Gluten Free Meat Muffins (adapted from this meatloaf recipe):

• 1 lb ground turkey
• 1 egg
• 1/4 cup gluten free breadcrumbs
• 1/2 tsp dried basil
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 2 cloves garlic, minced
• 1 small onion, grated
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/2 cup grated parmesan cheese
• 1 (4 oz) can tomato paste
• 1/2 cup marinara pasta sauce
• 1/2 cup shredded Italian blend cheese

Preheat oven to 350 degrees. Spray two muffins pans with nonstick spray. In a large bowl, combine all ingredients except the marinara sauce and Italian cheese blend. Divide evenly into the muffin pans. 

Cover each muffin with a spoonful or two of marinara sauce. Bake in the oven for 30-40 minutes. Remove from the oven and top each muffin with shredded cheese (I used more than the 1/2 cup). Place them back in the oven and bake until the cheese melts.

Remove from the oven allow to rest for 5-10 minutes before serving.

Gluten-Free Teriyaki Sauce

Gluten Free Teriyaki Sauce (adapted from this recipe):

• Flank steak cut into strips
• 1 cup La Choy soy sauce (or other gluten free sauce)
• 1/2 cup brown sugar
• 2 Tbsp honey
• 1 Tbsp mirin
• 1 Tbsp garlic, minced
• 1 tsp ginger, minced
• 1 Tbsp cornstarch
• 1/4 cup cold water

In a saucepan, mix together the soy sauce, sugar, honey, mirin, garlic, and ginger and simmer on low heat for 15 minutes. Stir frequently and keep an eye on the heat. Sweet sauces burn quickly if it gets too hot.

Stir together the water and cornstarch and stir into the teriyaki mixture. Simmer another 5-7 minutes. Remove from heat and allow to cool. 

I chose to marinade the steak strips in the sauce in the fridge for a few days and then grilled them.