EASY GLUTEN FREE MEATLOAF RECIPE RECIPES
GLUTEN-FREE MEATLOAF - EASY GLUTEN-FREE RECIPES AND RESO…
No-fail Gluten-Free Meatloaf that's easy to make, packed with flavor, and comforting any night of the week. You are going to love how tender this easy gluten-free meatloaf recipe is.
Provided by Chrystal Carver
Total Time 1 hours 20 minutes
Prep Time 10 minutes
Cook Time 1 hours
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (180°C).
- In a large mixing bowl, blend all ingredients.
- Press the meatloaf mixture into a loaf pan, or 8x8 square pan.
- If desired, brush the top with ketchup half way through baking.
- Bake 1 hour.
- Let cool for ten minutes. Serve hot.
- Store leftovers in an airtight container in the refrigerator.
Nutrition Facts : Calories 196 calories, CarbohydrateContent 11 grams carbohydrates, CholesterolContent 74 milligrams cholesterol, FatContent 8 grams fat, FiberContent 2 grams fiber, ProteinContent 19 grams protein, SaturatedFatContent 3 grams saturated fat, ServingSize 1 cup, SodiumContent 488 grams sodium, SugarContent 2 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 4 grams unsaturated fat
EASY OATMEAL MEATLOAF RECIPE (GLUTEN-FREE) | KITCHN
Steps:
- Arrange a rack in the middle of the oven and heat the oven to 375ºF.
- Peel 1 medium white or yellow onion and grate on the large holes of a box grater into a large bowl (about 3/4 cup). Strip the leaves from 6 large fresh thyme sprigs and finely chop to get 2 teaspoons. Add to the bowl.
- Add 1 cup quick-cooking oats, 1/3 cup whole milk, 2 large eggs, 1 tablespoon kosher salt, 1 teaspoon black pepper, and 1 teaspoon dry mustard, and stir to combine. Add 2 pounds lean ground beef and use your hands to gently mix everything until evenly combined. Transfer the mixture to a 9x5-inch loaf pan and smooth the top with a spatula.
- Bake for 45 minutes. Meanwhile, make the glaze: Place 1/3 cup ketchup, 2 tablespoons Dijon mustard, 1 tablespoon packed light brown sugar, 2 teaspoons Worcestershire sauce, and 1 teaspoon hot sauce, if using, in a small bowl and stir to combine.
- Remove the meatloaf from the oven. Pour the glaze over the top and use a spatula to smooth it out. Return to the oven and bake until the glaze is slightly caramelized and the internal temperature of the meatloaf registers at least 165ºF, 10 to 25 minutes more.
- Let the meatloaf cool in the pan for 15 minutes. Pour off the excess grease into a small bowl if desired. Use a sturdy spatula (like a fish spatula) to transfer the meatloaf from the pan to a clean cutting board. Cut into slices and serve.
Nutrition Facts : SaturatedFatContent 9.5 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 20.8 g, SugarContent 5.2 g, ServingSize Serves 8, ProteinContent 25.3 g, FatContent 25.9 g, Calories 419 cal, SodiumContent 446.9 mg, FiberContent 3.0 g, CholesterolContent 0 mg
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GLUTEN-FREE MEATLOAF - EASY GLUTEN-FREE RECIPES AND RESO…
No-fail Gluten-Free Meatloaf that's easy to make, packed with flavor, and comforting any night of the week. You are going to love how tender this easy gluten-free meatloaf recipe is.
From glutenfreepalate.com
Reviews 5
Total Time 1 hours 20 minutes
Cuisine American
Calories 196 calories per serving
From glutenfreepalate.com
Reviews 5
Total Time 1 hours 20 minutes
Cuisine American
Calories 196 calories per serving
- Store leftovers in an airtight container in the refrigerator.
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A good meatloaf with freshly made tomato sauce is great comfort food. It’s made along similar lines to meatballs and burgers, and trust me – anyone who tries it will love this just as much.
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From jamieoliver.com
Total Time 1 hours 10 minutes
Calories 837 calories per serving
- Preheat the oven to full whack.
- Peel, finely chop and place the onion in a large frying pan over a medium-high heat with 2 tablespoons of oil.
- Season, add the cumin and coriander and fry for around 7 minutes, or until softened and lightly golden, stirring every 30 seconds. Remove to a large bowl to cool.
- Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands.
- Add to the bowl of onion with the oregano, mustard and minced beef. Crack in the egg and add a really good pinch of sea salt and black pepper. With clean hands, scrunch and mix it up well.
- Move the meat mixture to a board, then pat and mould it into a large, rugby-ball shape and rub over a little oil.
- You can either cook it now or put it on a plate, cover, and pop in the fridge until needed. If you're cooking it now, place the meatloaf in a casserole-type pan or baking dish, then pop in the hot oven.
- Immediately reduce the temperature to 200ºC/400ºF/gas 6 and cook for 30 minutes.
- Meanwhile, for the sauce, peel and chop the onion into 1cm dice, then peel and finely slice the garlic along with the chilli.
- Place in a large frying pan on a medium-high heat with 2 tablespoons of oil, the paprika and a pinch of sea salt and black pepper.
- Cook for around 7 minutes, or until softened and lightly golden, stirring every 30 seconds or so.
- Drain and add the chickpeas, along with the Worcestershire sauce, tomatoes and balsamic vinegar.
- Bring to the boil, breaking up the tomatoes with the back of a spoon, then reduce the heat and simmer for 10 minutes. Taste the sauce and season if needed.
- To finish, pick the rosemary leaves into a bowl. Remove the meatloaf from the oven and pour all the fat from the pan over the rosemary, mixing well.
- Spoon your sauce around the meatloaf, lay the slices of bacon or pancetta over the top and scatter over the rosemary leaves. Put the pan back in the oven for 10 to 15 minutes, or until the bacon turns golden and the sauce is bubbling and delicious.
- Delicious served with a mixed-leaf salad and lemon wedges for squeezing over.
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