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Easy Gluten-free Meatloaf
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
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.
- 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
Preheat oven to 350 degrees F (175 degrees C).
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.
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