Gluten free Meatloaf – with gluten free bread crumbs and therapy
I have found the key to awesome, gluten free bread crumbs!
All you have to do is take out your frustration on them.
I mean it!
Put them in a zip top bag, get out your rolling pin, or a wooden spoon, then pretend it’s that person at work who makes you nuts.
The annoying neighbor.
That kid in school who always picked on you.
The 1st person who broke your heart!
The more you beat them the smaller they get.
Think of it as free therapy.
On with the recipe.
Meatloaf Made Gluten Free
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Serves: 8 mini loaves
2 1/2lbs good quality ground beef
16 oz Diced (or crushed) canned Tomatoes drained
1 1/2 cup Gluten free bread crumb (see above)
1/2 cup grated carrots (the finer the better)
1 medium onion chopped small
1/2 cream *(see below for dairy free)
3 large eggs
2 tablespoons of your favorite seasoning salt **
Topping see below
Foil lined baking (cookie) sheet
Preheat your oven to 375 fahrenheit
Take everything except the topping and the cookie sheet and put it in the large bowl.
Then take off all your bling, and get your hands in there and squish.
I mean it really work the meat. You want everything completely combined.
When it is all combined divide the meat into roughly 8 equal portions. Place each one about an inch apart on your cookie sheet and shape them into rough loaf shapes.
Using a spoon, top each loaf with the tomato topping. Spread it all over the top of each meatloaf.
Bake for about 45 minutes or until it is not pink in the middle. Serve.
*For dairy free you can us an non dairy not sweet coffee creamer here too or coconut milk.
1 6 oz can of tomato paste
3 tablespoons warm water
2 teaspoons Molasses
1 teaspoon of your favorite seasoning salt**
Combine (really that is all you need to do)
**I used Lawry’s
These are great with parsnip mashed potatoes.