Jump to content

Follow Us:  Twitter Facebook RSS Feed            




   arrowShare this page:
   

   Get email alerts  Subscribe to FREE Celiac.com email alerts

 
Ads by Google:
Celiac.com Sponsor:                                    


Photo
- - - - -

gluten-free Meatloaf Recipe


  • Please log in to reply

8 replies to this topic

#1 Spartans1960

 
Spartans1960

    Community Member

  • Advanced Members
  • PipPipPip
  • 40 posts
 

Posted 02 June 2009 - 03:38 PM

Any ideas on a great tasting gluten-free meatloaf, not too soft, have used gluten-free bread crumbs in a recipe, too soft? Anyone using from Betty Hageman?
  • 0

Celiac.com Sponsor:

#2 Juliebove

 
Juliebove

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 3,650 posts
 

Posted 02 June 2009 - 09:08 PM

I don't have an actual recipe. I use gluten-free oatmeal. I whiz it up in my blender then mix with chopped vegetables and some tomato juice or V8 juice. I then add this to my meat and season it with Italian seasoning.
  • 0

#3 bikrgrl

 
bikrgrl

    New Community Member

  • Members
  • Pip
  • 2 posts
 

Posted 03 June 2009 - 09:09 AM

i have not tried it myself yet, but i got it from a great website that sells gluten-free foods only, they have a great reputation here.



Gluten-Free Meatloaf
Sauce Ingredients

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
Loaf Ingredients

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 Directions

Sauce: Place all 4 ingredients in bowl. Stir together well. Divide into 2 equal portions.

Loaf Directions

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.
  • 0

#4 celiac-mommy

 
celiac-mommy

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 2,692 posts
 

Posted 03 June 2009 - 09:41 AM

I just use the regular recipe from the Better Homes and Gardens cookbook but use all gluten-free ingredients. I cook them in muffin tins, for individual little loaves. The kids think that's neat for some reason :P
  • 0

Rachelle 20dance.gif

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)


#5 SUZIN

 
SUZIN

    Community Member

  • Advanced Members
  • PipPipPip
  • 47 posts
 

Posted 03 June 2009 - 03:53 PM

I don't have a exact recipe, but in place of breadcrumbs, etc...I sub cooked potatoes...about 1 C to 1# meat..I've used baked chopped up, mashed, etc.......I use ground turkey.....just a regular recipe with 1 egg is what I use....
  • 0

#6 missy'smom

 
missy'smom

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 2,953 posts
 

Posted 03 June 2009 - 04:29 PM

This one is a recent favorite. I use processed Rice Chex or EnerG bread for crumbs.

http://www.rachaelra...urkey-Meat-Loaf
  • 0
Me: GLUTEN-FREE 7/06, multiple food allergies, T2 DIABETES DX 8/08, LADA-Latent Autoimmune Diabetes in Adults, Who knew food allergies could trigger an autoimmune attack on the pancreas?! 1/11 Re-DX T1 DM, pos. DQ2 Celiac gene test 9/11
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
Gluten-free-Feb. '09
other food allergies

#7 Wonka

 
Wonka

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 418 posts
 

Posted 04 June 2009 - 01:29 PM

This is my favourite recipe for meatloaf:

MEATLOAF WITH VEGETABLES AND BALSAMIC GLAZE
Serves 6

Meatloaf:
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

Glaze:
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.
  • 0

#8 Victory12

 
Victory12

    New Community Member

  • Members
  • Pip
  • 8 posts
 

Posted 04 June 2009 - 02:52 PM

Thanks for sharing the recipes guys...:) all sound delicious..
  • 0

#9 shirleyujest

 
shirleyujest

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 109 posts
 

Posted 05 June 2009 - 08:17 AM

This one is a recent favorite. I use processed Rice Chex or EnerG bread for crumbs.

http://www.rachaelra...urkey-Meat-Loaf



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!
  • 0
SUJ

..............
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




0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users

Celiac.com Sponsors: