Celiac.com Sponsors:

Celiac.com Sponsor:
No popular authors found.
Ads by Google:
Celiac.com Sponsors:
 
Celiac.com Sponsor:

Categories

No categories found.


Get Celiac.com's E-Newsletter





Ads by Google:


Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts
SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Easy Gluten-free Meatloaf

When I was growing up, meatloaf was one of the dishes that made a regular appearance at our table. The rich, tomato-based sauce complimented the meatloaf, and was sure to bring smiles to the family table.

Taking a meatloaf sandwich to school the next day was something of a rite of passage, and a delicious one at that.

Here's a simple recipe for a meatloaf that is easy to make, easy on the wallet, and sure to please kids and adults alike.

The finished gluten-free meatloaf. Photo: CC--RickIngredients:

  • 1½ pounds ground beef
  • 1 egg
  • 1 onion, chopped
  • 1 cup milk
  • 1 cup dried gluten-free bread crumbs
  • 2 tablespoons brown sugar
  • 2 tablespoons gluten-free mustard (I use Annie's, made with apple cider vinegar)
  • ½ cup ketchup
  • salt and pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C).

Ads by Google:

Note: To make the bread crumbs, I like to toast up any older Udi's gluten-free bread that may still be in my fridge.

In a large bowl, combine the beef, egg, onion, milk and gluten-free bread OR gluten-free cracker crumbs.

Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan.

In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.

Bake at 350 degrees F (175 degrees C) for 1 hour.

I like to serve it with roasted vegetables, fresh salad and toasted gluten-free bread with butter. However, mashed potatoes and gluten-free gravy make a nice side as well.

Celiac.com welcomes your comments below (registration is NOT required).










Related Articles



7 Responses:

 
Melaina at Rudi's Gluten-Free Bakery
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
08 Jun 2012 8:35:50 AM PDT
This meatloaf looks so simple to make and sounds delicious! Thank you for providing a gluten-free meatloaf recipe we can all enjoy! Great job!

 
Jen B.
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
11 Jun 2012 7:17:58 AM PDT
Good recipe! Even less expensive is to use crushed Chex cereal instead of gluten-free bread crumbs. I substitute a mix of crushed rice & corn Chex for bread crumbs for meatloaf, stuffing, baked chicken, and other recipes.

 
Michael Soto
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
11 Jun 2012 11:15:39 PM PDT
I use "Baken-its" brand pork skins, crumbled up, instead of the gluten-free bread or bread crumbs. The hot ones are spicier. No gluten in it. Good taste. Some people who are gluten intolerant are sensitive to milk, so I would leave it out.

 
Cherie
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
07 Apr 2013 9:14:22 AM PDT
I am new to learning to cook gluten-free. Thank you for the pork skins tip instead of using bread crumbs.

 
Lisa
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
30 Sep 2012 8:34:33 AM PDT
Yesssss... sounds like the meatloaf my mom used to make! Thanks!

 
Kevin
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
27 Apr 2013 10:25:53 PM PDT
I followed the instructions exactly, except for using mustard. I've never made a meatloaf before. It turned out amazing, I was surprised. It tasted really good too. Thank you so much. I made this for my girlfriend who is gluten-free, and she liked it too.

 
vanessa
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
02 Nov 2014 11:44:21 AM PDT
I used 8 ounces of diced tomatoes, 1/4th cup of GF oats and 3/4th GF Italian bread crumbs came out moist and perfectly put together even with a cup of chopped bell peppers




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


Another thing to investigate is SIBO (small intestine bacterial overgrowth). It can cause all of these symptoms. There is a breath test to check for it which any GI doctor should know about, although you have a better chance of knowledge at a teaching hospital. There's a lot of new research in t...

1. My thyroid was tested and is in the normal range. 2. I'm not taking any medication so nothing to interfere with test results. 3. My endoscopy showed multiple ulcers and that's what the GI chalked up to my very rare ibuprofen use. I use ibuprofen maybe once a month if that. ...

How does that happen!? Congratulations! (But still curious!) Plumbago

The sluggishness, hair loss, and weight gain made me think of hypothyroidism, but then the diarrhea throws me - unless the two things are unrelated. Coincidental but unrelated. I looked up positive lactoferrin test on labsonline: Lactoferrin is a stool (fecal) test that is used to detect in...

http://hypothyroidmom.com/10-nutrient-deficiencies-every-thyroid-patient-should-have-checked/ Maybe this article can help. Malabsorption of nutrients can make the body do weird things.