Kate's Meatloaf (Gluten Free) Recipe
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Category: |
Category: |
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Variations |
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Ingredients: |
Ingredients: 2 lbs ground beef (grass fed organic preferred)
½ med-large onion, finely chopped
1 tsp garlic powder (more if you are a garlic-holic)
1 tsp ground black pepper
1 tsp paprika
½ cup potato flour/starch (mounded)
½ cup brown rice flour (mounded)
2 eggs (if egg sensitive, substitute 1 Tbsp ground flax with 2-3 Tbsp warm water for each egg)
2 tbsp. Worcester Sauce (about 8 'shakes' (Lea & Perrins preferred)
½ cup unsweetened almond coconut milk (Blue Diamond preferred)
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Directions: |
Directions:1. If meat is frozen, defrost in microwave until pliable.
2. Peel onion and chop. Set aside.
3. Place ground beef in large mixing bowl. Break into small pieces (½ inch or less).
4. Sprinkle half of each spice over top of broken ground beef. Turn beef over, and sprinkle remaining spices on other side.
5. Spread the beef to the sides of bowl, making a well.
6. Add chopped onion.
7. Add potato flour and brown rice flour, gently move to conform to well shape.
8. Crack eggs into the well.
9. Add Worcester Sauce to eggs in well. Stir gently until mixture is mostly brown.
10. Add almond coconut milk to flour-egg mixture. Stir gently to incorporate flours into mixture. Continue to stir ground beef and egg-flour-milk mixture until is fully combined with meat and it becomes sticky.
11. Start oven pre-heat to 350º F.
12. Put meat mixture on a large, flat pan with an edge (e.g, bottom of broiler pan). Shape meat mixture into a round mound. Divide the mound into two. Shape each half in to a long loaf (about 3.5" wide by about 8" long).
13. Place pan in the oven. Bake for 45-60 minutes until exterior is brown and meat fat is sizzling on the surface. (Some ovens are cooler or hotter than control selector, so adjust temperature as needed.)
14. Remove from oven and let cool 10 minutes before slicing.
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Toppings and Variations |
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Ingredients: |
Ingredients: Toppings:
Use 1/2 to 3/4 cup for each loaf (don't mix the toppings)
Green Tomato Relish
Tomato Chutney
Tomato Jam
Tomato Sauce (homemade is a family favorite)
Cherry Jalapeno Jam
Plum Sauce
Ketchup (Home made is easy and better tasting)
Raspberry - Cranberry Jam
Orange - Rhubarb Jam
Variations
24 green and 24 black Slice olives (3-4 pieces each olive).
1/2 cup Hard Cheese (Cheddar, Asiago, Romano, Parmeson, Swiss, Gouda) cut into 1/4 inch chunks.
6-8 Gherkin pickles, 2 inch long, sliced in 1/8 inch rounds
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Directions: |
Directions:Toppings
Apply toppings after meat loaves are browned. Cook 10-15 minutes before removing pan from the oven for cooling.
Variations
Add Variation item to meat mixture during final mixing before dividing into loaves. |
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Number Of
Servings: |
Number Of
Servings:Each loaf produces eight to nine 1/2 |
Preparation
Time: |
Preparation
Time:30 minutes (1 person); 20 minutes (with helpers to get ingredients and tools, chop onions, etc.) |
Personal
Notes: |
Personal
Notes: When I first started cooking, I was disturbed by meat loaf recipes that called for baking in a loaf pan. For me, the greasy results were inedible. So, I just started making a free-standing loaf so the entire surface area became medium brown and lightly crispy, and the meat fat drained off, away from the loaf. Several years ago, I learned I was gluten and soy sensitive and was forced to remove those items from the menu. It was a shock when I realized how many of my favorite foods were now off-limits. Meatloaf was one of my 'go to' recipes. So, I researched and found a few cook books with gluten free recipes that didn't take all day to make, were not loaded with salt or sugar. The recipes I found were just 'guide lines'. Being an intrepid and experimental cook, I tried several recipes as is and then starting making changes. Kate's Gluten Free Meatloaf is just one of many adjustments to recipes and the menu. For my 2 person household, this recipe provides at least 4 dinners over a 2 week period (keep in air tight container in coolest part of refrigerator, or freeze).
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