Celiac.com Sponsor (A1):


Join eNewsletter


Celiac.com Sponsor (A1-m):



Join eNewsletter

Archived

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

pellegrino

Gluten Free, Dairy Free Meatloaf Recipe?

Recommended Posts

Does anyone have a recipe for gluten free, dairy free turkey meatloaf? If it complies with the Specific Carbohydrate Diet that'd be even better, since I'll soon be starting that. I've Googled and can't find anything.

One of my college roommates used to make the best turkey meatloaf and I've been craving it lately. But if I remember correctly, meatloaf is usually loaded with bread crumbs. Since complex carbohydrates and starches are forbidden on the SCD, I'm not sure what you'd replace the bread crumbs with. Nuts maybe? Ground almonds?

I'm also supposed to be avoiding eggs, but it seems a lot of meat loaf recipes use eggs. Or if they don't use eggs, they use yogurt instead, which I can't have.

Maybe I should just give up on the meatloaf idea and just make some turkey meatballs. But what would I put in them?

I'd appreciate any and all suggestions. Thanks!

Share this post


Link to post
Share on other sites

Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8):


If you can have oats, I have a great recipe for you. I think you'd have to use the schmancy organic non-contaminated oats, but you don't need a lot of them.

Put in the blender:

1 rough chopped onion

2 cloves of garlic

herbs and spices of your choices

(I usually use herbs de provence, but basil and oregano work fine)

Salt and pepper

1 egg.

Give it a whirl until it's liquified.

Pour it over about 3/4 cup oats and let it soak about five minutes

mix it in with about a pound of ground turkey

press it into a loaf pan lightly oiled with canola or olive oil

Cover in tomato sauce or ketchup and bake at 350 for 40 minutes

Let it stand about 5-10 minutes before you serve it.

Share this post


Link to post
Share on other sites

You want to put in whatever seasoning you like, usually onions, sometimes worcestershire sauce, ketchup, salsa, etc. Most of the time meatloaf has bread crumbs, but you can substitute anything else that will hold a little moisture - cooked rice or mashed potatoes or millet, shredded carrot or zucchini. I've added sauteed chopped kale or spinach with really good results. And an egg to bind it all together, and salt to taste. You can also add a little water while you mix it all, but start with just a little because you can get it too wet fairly quickly.

And none of us should be eating oatmeal unless it's the special gluten-free brands.


Lee

I never liked bread anyway.....

Share this post


Link to post
Share on other sites

Not meatloaf, but it would work if you bake it like a meatloaf. It's similar.

Turkey Meatballs:

3/4 lb ground turkey

3 turkey italian sausages, remove casing

3T pesto

1/2 log (4 oz) cooked polenta, crumbled

1 egg

pepper

The pesto sauce I use doesn't have cheese in it.


Gluten free since Feb 2006, Dairy and Soy free since 2009

Anemic off and on since 2003

Negative tTG Ab, IgA, Gliadin Ab IgA, wheat allergy (IgE) blood tests (Feb 2006)

Positive wheat allergy skin test(Apr 2006)and dietary response (Feb 2006)

Celiac grandmother (Dx in 1940s, "grew out of it")

Training for my first triathlon to support the Crohn's and Colitis Foundation of America.

~Amy

Share this post


Link to post
Share on other sites

I made turkey meatballs with 1/2 cup almond flour and they were delicious! You can use the recipes above, but sub out the polenta/oats with almond meal to conform to SCD.

I put fennel seeds in mine. The are not on the SCD illegal list. I also use italian herbs, garlic powder, salt, pepper, onion powder on top of chopped onions and the almond meal.


GLUTEN FREE 4/4/08. LEGUME/SOY FREE 5/15/08. YEAST FREE. CORN FREE. GRAIN FREE. DAIRY FREE. I am eating all meats, eggs, veggies, fruits, squash, nuts and seeds. I just keep getting better every day. :)

Do not let any of the advice given here substitute for good medical care. Let this forum be a catalyst for research. Find support for any post in here before you believe it to be true. Arm yourself with knowledge. Let your doctor be your assistant. Listen to their advice, but follow your own instincts as well. Miracles are within your reach. You can heal!

Share this post


Link to post
Share on other sites

I have diabetes. A lot of diabetics do low carb and I've been told by some that you do not need to put any crumbs, oatmeal, crackers, etc. in the meatloaf. I have also learned by experimenting that you do not need to put milk or egg in.

I don't have an actualy recipe and my meatloaf seems to come out different each time. I do use ketchup or chili sauce (mainly for flavoring). That is sweet. If you can use the One Carb ketchup, sweetened with Splenda, that will work. If you can't have that many carbs, then use a small can of tomato sauce, checking the carb count first because some are carbier than others.

I use ground flax for the egg. This would also work in place of any crumb type thing. Flax is low in carbs. I soak the flax in whatever juice I use. I use juice in place of milk. Normally I use a V-8 type of blend that I get from the health food store. Has less carbs than V-8, but I will sometimes use V-8 or just plain tomato juice if that's all I can get.

I also add a lot of vegetables which I chop in the food processor first. I always add onion and pepper. But if I have them I will add spinach, Swiss chard, carrots, celery, zucchine or even mushrooms. Once I got carried away and added too many vegetables. The end result was good, but it didn't taste much like meat.

I don't like ground turkey so I use lean ground beef. The ratio I go for is about 2 o 3 pounds (I like to make a lot at once) of meat, 1-2 cups of vegetables and 1-2 single serve cans/bottles of juice. Small or large can of tomato sauce or 8-16 oz of ketchup.

I make these into individual meatloaves on a lipped cookie sheet and bake at 350 for about an hour.

Share this post


Link to post
Share on other sites
I have diabetes. A lot of diabetics do low carb and I've been told by some that you do not need to put any crumbs, oatmeal, crackers, etc. in the meatloaf. I have also learned by experimenting that you do not need to put milk or egg in.

I don't have an actualy recipe and my meatloaf seems to come out different each time. I do use ketchup or chili sauce (mainly for flavoring). That is sweet. If you can use the One Carb ketchup, sweetened with Splenda, that will work. If you can't have that many carbs, then use a small can of tomato sauce, checking the carb count first because some are carbier than others.

I use ground flax for the egg. This would also work in place of any crumb type thing. Flax is low in carbs. I soak the flax in whatever juice I use. I use juice in place of milk. Normally I use a V-8 type of blend that I get from the health food store. Has less carbs than V-8, but I will sometimes use V-8 or just plain tomato juice if that's all I can get.

I also add a lot of vegetables which I chop in the food processor first. I always add onion and pepper. But if I have them I will add spinach, Swiss chard, carrots, celery, zucchine or even mushrooms. Once I got carried away and added too many vegetables. The end result was good, but it didn't taste much like meat.

I don't like ground turkey so I use lean ground beef. The ratio I go for is about 2 o 3 pounds (I like to make a lot at once) of meat, 1-2 cups of vegetables and 1-2 single serve cans/bottles of juice. Small or large can of tomato sauce or 8-16 oz of ketchup.

I make these into individual meatloaves on a lipped cookie sheet and bake at 350 for about an hour.

OK, ALL THESE RECIPES SOUND GOOD. I'VE GOT A DIABETIC gluten-free & A gluten-free & I'M ON WEIGHT WATCHERS. I USE GROUND BISON OR BUFFALO, BUT ANY GROUND MEAT WILL WORK, AND I USE SALSA- WE LIKE CHIPOTLE, ABOUT A HALF GLASS JAR FOR ABOUT 2 POUNDS MEAT (THIS IS A LOT, BUT LEFTOVERS OR COMPANY OR FREEZER WORKS.) ADD A LITTLE OLIVE OIL. U CAN USE AN EGG, BUT I DON'T THINK U NEED IT EXCEPT AS A BINDER & IF THERE'S ENUF LIQUID & U SQUOOSH IT DOWN TIGHTLY IN PAN (I USE RUBBER GLOVES), IT SHOULD HOLD TOGETHER.

FOR FILLER & TO SNEAK MORE VEGGIES INTO THEM, I ADD DICED ONION, CARROT, SOMETIMES CELERY OR BELL PEPPER AND THE SCHAR gluten-free SLICED WHITE BREAD WHICH I DICE, ABOUT 3 SLICES, WHICH ARE VERY SMALL. I ADD S & P, GARLIC, SOMETIMES SOME LIME JUICE & CILANTRO. THERE IS ALSO gluten-free BREADCRUMBS (I FOUND THEM AT GIANT), BUT HAVEN'T USED THEM YET. SOMEONE SAID SOMETHING VERY WISE: IF YOU TRY A NEW gluten-free CRACKER OR BREAD OR RECIPE FOR SAME & DECIDE U HATE IT, SAVE IT ANYWAY & MAKE CROUTONS, STUFFING, BREADCRUMBS OR MEATLOAF FILLER OUT OF IT. SMART, HUH?

U CAN SAVE A LITTLE SALSA & PUT IT ON TOP OF MEATLOAF IF U WANT. 350 DEGREES, ABOUT 1 1/4- 1 1/2 HRS. IN OVEN. COMES OUT MOIST & FLAVORFUL & 3 VERY SMALL PIECES OF gluten-free BREAD SHOULDN'T BE MUCH CARBS, AS IT'S 2 POUNDS OF MEAT, WHICH SHOULD FEED 4-8 PEOPLE EASILY & IF WE DON'T PIG OUT TOO MUCH, THAT'S ABOUT A 1/2 SLICE BREAD OR LESS EACH, SO THERE'S ROOM IN YR CARBS FOR A LITTLE MASHED POTATOES. :D:P :P

Share this post


Link to post
Share on other sites