Thursday, February 13, 2014

Gluten Free Meatloaf

Not only is this incredible meatloaf deliciously yummy, but it makes the best leftovers ever!  I have been having this meatloaf for lunch for many, many days, and I am still not even close to tired of it!  Even though thiss recipie doesn't have it, if you love ketchup then you can take the meatloaf out of the oven ten minutes before it is done coooking and spread some ketchup on top, and then continue coooking.  This will make a slightly crispy ketchup sauce on top.  We don't do this because my mom and I are not  big fans of ketchup, but I have tried it before and it is very good, at least for ketchup.

dad's comment:

  We weren't sure if GF bread would work as a substitute for wheat bread in meatloaf.  Apparently it does.  Note, this contains eggs and egg replacer would not work.


1 pound ground beef
1 pound mild sausage
2 sliced gluten-free bread, stale or toasted till rather dry, diced
1/3 cup Kellogg's Corn Flakes Crumbs (or equivalent)
1 tsp minced garlic
2 tsp oregano
2 tsp basil or parsley
1 tsp salt
1 tsp pepper
1 tsp paprika
1 tsp cumin
half an onion, diced
half a carrot, shredded
some spinach, kale or other leafy green (not much, and optional)
miscellaneous other veggies (not much, and optional)
2 eggs
1/2 tsp liquid smoke
few dashes Tabasco (or equivalent)


Mix all the dry ingredients together in a big bowl.  You are supposed to do this with your hands, but my dad can't stand the way it feels so he just uses a big fork. Whisk the eggs well, add the liquid smoke and Tabasco, then pour into the bowl with the meat mixture.  Mix very well until mush.

Plop into a bread pan, or form into a loaf-like mound on a baking sheet.

Bake at 350 degrees for an hour, or until the internal temperature reads 155 degrees. Remove from oven, then let rest for 10 minutes.

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