gluten-free Meatloaf Recipe
Posted 02 June 2009 - 03:38 PM
Posted 02 June 2009 - 09:08 PM
Posted 03 June 2009 - 09:09 AM
7 1/2 oz Tomato sauce (Hunt's is gluten free)
1/3 cup Brown sugar, packed
1/3 cup White vinegar
1 tsp. Prepared mustard
1 Large egg
1 cup Finely chopped onion
1 tsp. Salt
1/4 tsp. Pepper
2 tsp. Gluten free bouillon powder
1 tsp. Gluten Free Worcestershire sauce
1/2 cup Gluten free fine dry bread crumbs
2 lbs Lean ground beef
Sauce: Place all 4 ingredients in bowl. Stir together well. Divide into 2 equal portions.
Beat egg in bowl. Add next 6 ingredients. Add 1/2 of sauce. Stir well.
Add ground beef. Mix very well. Pack firmly into greased 9 x 5 x 3 inch (22 x 12.5 x 7.5 cm) loaf pan. Spread remaining 1/2 of sauce over top Bake in 350 F (175 C) oven for 1 1/2 hour. Drain off any fat Cuts into 8 slices.
Note: Left over Duinkerken white bread makes fabulous bread crumbs for meatloaf recipes.
Posted 03 June 2009 - 09:41 AM
Daughter diagnosed 1/06 bloodwork and biopsy
-gluten-free since 1/06
Son tested negative-bloodwork (8/07), intestinal issues prompted biospy (3/08), results negative, but very positive dietary response, Dr. diagnosed Celiac disease (3/8)
Posted 03 June 2009 - 03:53 PM
Posted 03 June 2009 - 04:29 PM
Son: ADHD '06,
neg. CELIAC PANEL 5/07
ALLERGY: "positive" blood and skin tests to wheat, which triggers his eczema '08
ENTEROLAB testing: elevated Fecal Anti-tissue Transglutaminase IgA Dec. '08
other food allergies
Posted 04 June 2009 - 01:29 PM
MEATLOAF WITH VEGETABLES AND BALSAMIC GLAZE
3 tablespoons olive oil
1 medium Spanish onion, minced
1 small red bell pepper, finely diced
1 small yellow bell pepper, finely diced
1 medium zucchini, finely diced
5 cloves garlic, put through a press or smashed to a paste with coarse salt
2 large eggs
1/2 cup milk
1 cup fresh gluten-free breadcrumbs (or 1/2 cup dried)
½ cup grated Parmesan or Romano cheese
½ cup ketchup
2 tablespoons balsamic vinegar
1 tablespoon finely chopped fresh thyme leaves
¼ cup chopped parsley
½ teaspoon red pepper flakes
Salt and freshly ground black pepper
½ pound ground pork
½ pound ground veal
1 pound ground round
1/2 cup ketchup
¼ cup balsamic vinegar
Heat the oil in a heavy skillet and sauté the onion, peppers and zucchini until almost soft, about 5 minutes. Stir in the garlic and transfer the vegetables to a bowl. Set aside to cool.
Preheat the oven to 425 degrees. In a large bowl, lightly beat the eggs. Add the milk, breadcrumbs, cheese, ketchup, vinegar, herbs, pepper flakes, salt and pepper and mix well. Add the meat and cooled vegetables and mix just until combined. Form into a loaf on a parchment-lined baking sheet or in a shallow, parchment-lined roasting pan. Whisk the glaze ingredients together and spread over the meatloaf. Bake for 1 to 1½ hours, or until the internal temperature reaches at least 165 degrees. Remove from the oven and let rest for 10 minutes before slicing.
Posted 04 June 2009 - 02:52 PM
Posted 05 June 2009 - 08:17 AM
This one is a recent favorite. I use processed Rice Chex or EnerG bread for crumbs.
I made this recipe or one very similar, and the raw veggies give off their water during cooking, making the turkey much moister than it would be otherwise.
The Rice Chex idea is brilliant... think the rice bread crumbs are too soft.
Also I'm going to try the balsamic glaze. I love a balsamic drizzle w/fresh chopped herbs that I found on one of the cooking shows. It's balsamic, cooked to reduce to about half, add to it one part chopped rosemary, one part thyme, two parts flat leaf parsley and you can chop a clove of garlic if you want. I pour that over grilled veggies and it's to-die for.
Getting very hungry now!
dx fibromyalgia '02
dx lupus '03
dx raynauds '05
but luckily i'm much more than my disease(s)!
may '09: tested neg. for celiac but have extremity numbness, ataxia, headaches etc. -- in other words enough reason to go gluten free to test my response
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