Alright, I know that I posted a meatloaf recipe last week so it might seem kind of redundant to post another one this week, but bear with me. Unlike Friday’s Honey Glazed Pear, Sausage, & Sage Meatloaf (which was delicious, but took a bit of hands-on cooking), this meatloaf only calls for three simple ingredients and takes less than 10 minutes to prep. No really. And because I’ve recently been trying my hand at some gluten free cooking, it’s made sans bread — which is great for all of you who have a wheat sensitivity. And for those of you who don’t, I just want to point you back to the “three ingredients” and the “less than 10 minutes to prep” attributes I made earlier.

Three Ingredient, Gluten Free Mini-Meatloaf

Serves 3-4

• 1 lb. ground pork
• ½ cup roasted red pepper hummus (pre-packaged or homemade)
• ½ cup (about 4 oz.) gluten free bagel chips (parmesan & garlic flavor if you can find them)*

*Note: Most large grocery stores now have a gluten free section where you can find a variety of crackers, cereals, cookies, and bakery items that are made without wheat. I’ve sampled a lot of gluten free brands lately and favor Glutino because of their products taste more like the real deal than the others I’ve tried. (Btw, I’m totally addicted to their fudge covered pretzels.)

INSTRUCTIONS:

Preheat oven to 375°F and line a small baking dish with a sheet of parchment paper.

Place bagel chips in a resealable plastic bag and crush with a meat mallet until they are the consistency of coarse sand.

Add all three ingredients to a medium bowl and, with your hands, mix until just combined. Transfer meatloaf mixture to prepared dish and form into a 6″ x 2½-3″ brick. Sprinkle the top with fresh ground black pepper if you’re feeling spicy.

Place the baking dish on the center rack in your oven and bake for 50-60 minutes or until an instant-read meat thermometer inserted into the middle of the loaf registers 160°F. Remove from oven and allow to rest for 5-10 minutes before slicing and serving.