My first time making gluten-free meatloaf, I left out the bread crumbs and relied on egg and flax seed to help hold it all together. It was tasty, but my husband wasn’t fond of it not really sticking together. I can’t say I blame him. It’s hard to adjust to old favorites done differently, at times drastically.
I made it again a few months later, this time using gluten-free bread crumbs from Katz Gluten-Free. I was amazed. It was even better than my gluten-full recipe. Alas, I forgot to write it down.
It’s been pretty cold around here and when I made last week’s menu, I decided I needed some comfort food. There is only so much snow I can take you know.
If it is at all possible, I think the meatloaf was even better than the last. I nominate it for Best Meatloaf Ever. I didn’t even add tomato sauce or ketchup on top. I couldn’t find the sauce I thought I had when it was time to put it on and said screw it and let it bake some more without it. It was so good that I didn’t even have any saved for later use in spaghetti sauce. Yes, I ate it all. Well, most of it. Okay, 2/3rds of it.
Best Meatloaf Ever
2 pounds ground beef (I used grass-fed beef)
1 cup gluten-free beef broth (I make my own)
1 1/2 cups gluten-free bread crumbs toasted with minced garlic, then tossed with fresh parsley (I made the bread crumbs from some gluten-free bread)
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon sage
1 teaspoon Worcestershire sauce
pizza sauce, spaghetti sauce, or ketchup (optional)
Preheat oven to 350. Add all ingredients to a large bowl and mix well with your hands. Pour into a loaf pan (if you have a meatloaf pan, use it). Bake for 45-55 minutes. Add the tomato based sauce on top in a thin layer and bake for 10-15 more minutes.
I love Brussel sprouts. I know they aren’t everyone’s cup of tea, but I can’t pass them up. I usually make them pan roasted with either ground coriander or ground cardamom. This time I oven roasted them with leeks and caraway seeds. So easy and so tasty. The caraway seeds kept jumping into the mashed potatoes and adding a little flavor to those, as well. I do miss rye bread and bite that caraway gives it. I thoroughly enjoyed this. If you don’t like caraway, it would be fine with just the leeks.
Roasted Brussel Sprouts with Caraway & Leeks
Brussel sprouts, trimmed and quartered
Grapeseed oil (or other oil of your choice)
1 leek, halved lengthwise, sliced, and rinsed
Preheat oven to 350. Place all ingredients in a baking dish (I used a 9 x 13 because I had a lot of Brussel sprouts), toss, and place in the oven. Bake uncovered for 20-30 minutes. Bake longer if you like your Brussel sprouts well cooked.
This post is linked to Seasonal Sunday at Real Sustenance
This post is linked to The GFE Virtual Gluten-free Support Group at gluten-free easily.