Gluten Free Meatloaf
Gluten Free Meatloaf
As the winter months creep up on us in the North, the types of food we eat change too! This is always my favorite as it means comfort food! Soups, chowders, casseroles, and things that like to slow cook. I have mentioned it before but my relationship with my oven and my crock pot continues to become more distant.
As a cook in the Army, my meatloaf recipe has changed to fit the needs of my eating habits and removing gluten from my meatloaf took a while, but I finally got it to a place where it holds well without the bread crumbs and has a great amount of flavor!
- 2 lbs. ground beef
- 1/3 cup ketchup
- 1 Tbsp. Worcestershire Sauce
- 2 eggs
- Salt, pepper, garlic powder, onion powder
- 2 Tbsp. brown sugar
- 1/2 small red pepper diced
- 1/2 small white onion diced
- 2 stalks celery diced
- Brown sugar and ketchup. No ratio or measurement, just enough to cover the top of the loaves
Before making the meatloaf, sauté (I used butter) the red pepper, onion and celery down in a pan.
Once the veggies still have a slight crisp to them, turn the burner off and let them cool. Start to combine the meat, seasonings, and other ingredients.
In a bowl, add the meat first and season well, usually enough to give a good coat of each. I rarely use specific seasoning measurements as everyone has their own flavor profile so use your judgement based on what you like. That is what is so great about cooking! Flavors can always change or alter based on what you love.
Once the Worcestershire sauce, seasonings, and eggs are all added, pour the veggies in and add the small measurements of ketchup and brown sugar to develop that rich and deep flavor to the loaf. Gently mix all the ingredients together until the veggies and egg are mixed well into the meat.
For this recipe, I put half in a 6 cup Pyrex and two small loafs into smaller containers for the freezer. (I heated the raw and frozen loaf up for lunch today and it was just as good, if not better than the original!!)
Once the loaves are formed, mix brown sugar and ketchup together in a separate bowl to make the sauce. Once you have a good consistency, spread over the loaves.
After adding the sauce, cover the dish, plug it in, set it and forget! (It never gets old saying that!!) Since the meatloaf has some veggies but not much else on the side I made another dish with frozen corn and peas into another 6 cup Pyrex, added butter slices, salt and pepper then heated those in my husbands mini. (Why not?!?)
The main loaf cooked for two hours while I continued to unpack from our recent move. Broken record moment again but I just LOVE my HLM. I was able to get some well needed unpacking done vs standing in the kitchen cooking, running to the oven and having to check the time or temp on the meatloaf. When it was all done, I drained the grease (this is not a bad thing as it keeps the loaf moist), cut the loaf up and served it with our veggies.
This meal was SO GOOD! Sometimes I have to remind myself how simple and easy the HLM makes it to cook dinner. I often find myself ignoring all other kitchen tools for the sake that I love to plug food in, set it and forget it only to come back to a perfectly cooked meal with little to no clean up.
What meals do you love to slow cook? Try them out in the Hot Logic! More often than not, the meal turns out better than it would have in any other cooker (without EVER overcooking!)
Stay warm and enjoy the upcoming winter! We look forward to sharing some Holiday tricks and tips!