Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams

    Meat Loaf #5 (Gluten-Free)

    Scott Adams
    0
    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Christine Gilsinger.



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    Ingredients:
    2 pounds of hamburger
    1.5 cup chopped up minute rice and potato flakes (enough to make it a workable consistency)
    2 eggs
    4 oz. can of tomato sauce
    2 tablespoons Lea & Perrins Worcestershire Sauce
    Gluten-Free Ketchup

    Directions:
    Preheat oven to 350F. Mix it all up and put it in a meatloaf pan. Coat the top with ketchup and cook for 1.5 to 2 hours (until done).

    0

    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Jen Cafferty
    Quinoa is the perfect gluten-free grain.  Full of protein and fiber, this delicious ancient grain serves as the ideal base for Thanksgiving stuffings and salads.  Here is a recipe that was modified from the "More Than Gourmet" website.
    Ingredients
    2 Tablespoons vegetable oil
    1 medium onion, finely chopped
    1 large rib celery, finely chopped
    1½ cups uncooked quinoa, rinsed
    1½ oz. Glace de Volaille Gold + 2 cups hot water (or two cups chicken or turkey stock)
    ½ cup orange juice
    ½ cup dried cranberries
    ½ cup chopped pecans, toasted
    Grated zest of 1 orange 
    3 Tablespoons finely chopped flat-leaf parsley
    salt and fres...

    Jefferson Adams
    Fried chicken is undeniably one of my very favorite things to eat. It is also one of the things I did away with when I adopted a gluten-free diet. However, when I discovered the joys of breading and frying with crushed gluten-free Rice Chex cereal recently, I went a bit nuts and began to test the results on all of my old, and long-missed favorites.
    For my money, chicken, like fish, tastes best when soaked in brine for a spell, then marinated in buttermilk.
    This recipe marinates the chicken overnight, then fries it up in oil, and finishes it in the oven for a crispy texture.
    The recipe makes 6-8 servings, and goes great with mashed potatoes,...

    Amie  Valpone
    This is the perfect dish to bring to a potluck lunch or dinner...everyone loves potato and pasta salad, and this one has a nice twist!
    Serves 4
    Ingredients:
     
    2 lbs. large purple sweet potatoes 1 container GO Veggie! Vegan Plain Cream Cheese, room temperature 1 1/2 cups cooked gluten-free pasta 1/3 cup red onion, finely chopped 2 Tbsp. fresh lemon juice 2 Tbsp. finely chopped parsley 2 Tbsp. finely chopped fresh basil 1/4 tsp. sea salt 1/4 tsp. freshly ground pepper 3 scallions, finely chopped 2 Tbsp. extra-virgin olive oil 3 Tbsp. GO Veggie! Vegan Parmesan Cheese, plus more for serving Directions:
        1.      Place p...

    Jefferson Adams
    Celiac.com 03/12/2015 - What to do with leftover corned beef and cabbage? Why, prepare an amazing brunch feast that will have your guests smiling.
    Making this corned beef hash Benedict is a simple matter of quickly combining a few ingredients.
    Ingredients:
    4 medium potatoes, boiled firm and cubed or roughly mashed 2 cups corned beef 2 tablespoons butter ¾ cup onions, cooked, reserved from corned beef ¾ cup cabbage, cooked, reserved from corned beef ½ cup red or yellow bell pepper, diced salt and pepper 8 eggs, poached Hollandaise sauce, see recipe below Directions: