This recipe comes to us from Jerry Nagy.
½ cup prepared horseradish
½ - ¾ cup gluten free fresh breadcrumbs (not dried)
1 egg, beaten
1 medium onion, diced
¼ cup water
1/3 cup chopped Italian parsley
Mix all ingredients; shape into a loaf form, put on cookie sheet with sides
Top with the following:
½ cup gluten-free chili sauce (Heinz)
3 tablespoons Heinz ketchup
2 tablespoons Worcestershire Sauce
10 drops gluten-free Hot sauce (optional)
Bake at 350 for 45 minutes. Serve with twice baked potatoes with cheese and sour cream and baby glazed carrots.