When I was a kid, I LOVED when Mom brought meatloaf home from the cafeteria at her work. You see, she never made meatloaf at home, and she never ate it as a kid. Growing up in Viet Nam, typical meals consisted of rice and whatever meat and vegetable happened to be made that day. Oh.. and some soup. This was the same for me growing up, with the occasional treat of spaghetti or hamburgers. For the most part, we ate what Grandma made, which was never the all-American staple of meat and potatoes.
When I started cooking years ago, one of the first things I tackled was meatloaf. One, because it’s so easy. And two, because it’s SOOOOO easy. I haven’t made it in a while, but I was craving it this week. Anni (here’s her other blog too) just found out she is once again diseased. This time it’s not all over her face, but in her belly – Celiac’s Disease. This means that when I cook, and she happens to be home eating it, I have to make things gluten free. A little hard when the second main ingredient in meatloaf is breadcrumbs. Obviously, I could substitute regular breadcrumbs for g-free ones, but what’s the fun in that?
I did a quick search online and found one g-free meatloaf recipe that looked appealing enough from HubPages. I made some alterations to the recipe, just because it was what I had on hand (things I changed in RED)
Gluten Free Meatloaf
- 1 lb ground beef
- 1 lb ground pork beef
- 1 ½ tsps of salt
- 1 tsp dried thyme
- ½ tsp freshly ground cracked pepper
- ½ tsp sweet smoked paprika
- 1 egg
- 1 small onion, minced
- 1 shallot, minced
- 2 cups of white mushrooms, finely chopped (or substitute 1 cup of gluten free breadcrumbs)
- A little butter
- 1 tsp red chile pepper flakes or powder Sambal Oelek ground chili paste
- ½ tsp oregano
- 3 cloves of garlic, minced
- ½ cup of ketchup
- 1 Tbls orange honey
- Dash of Tabasco Gringo Bandito and a dash of Worcestershire G-Free Soy Sauce
- Preheat the oven to 350°F
- Heat a Tbls or so of butter in a medium skillet and sauté the mushrooms until softened, 2 or 3 minutes will do. (The mushrooms take the place of the breadcrumbs, making the loaf gluten free and keeping it from getting too dense)
- In a bowl, mix together the two meats, all of the herbs, the egg, the onion, the garlic, the salt and pepper and the mushrooms (if not using mushrooms, substitute 1 cup of gluten free bread crumbs)
- Mix well and then test a small amount of the meat mixture for seasoning by microwaving a spoonful in a small bowl until cooked. If needed, adjust seasonings.
- Pat the meat into a loaf pan. Place a little parchment paper aluminum foil on a baking sheet and invert the loaf pan onto the parchment paper baking sheet. Tap the bottom of the loaf pan with a knife before you lift it away, to ensure that your meat loaf slides cleanly out of the loaf pan and onto the paper.
- Mix together the ketchup, honey, hot sauce and Worcestershire soy sauce.
- Place the meatloaf into the preheated oven, and after 10 or 15 minutes or so, take out briefly to spread the glaze over all exposed sides. Continue cooking until you reach 150 degrees on an instant read thermometer in the deepest interior of the loaf cooked (about 40 minutes).
The meatloaf turned out GREAT, but are some things in the recipe I would change to make it better.
- More mushrooms – maybe a wild mushroom medley. That would be delicious!
- Try mixing different meats next time.
- The outcome, though delicious, was a little bland inside. So maybe double the glaze recipe and mix half in with the meat and half glazed on top. Or layer some glaze half way in the meatloaf.
- Cook individual servings in a muffin pan rather than one big loaf.
- Reduce cooking time because it turned out a little dry. OR reduce temperature and extend cooking time. Add BROIL step at the end for 5 minutes.
Will keep you posted on the next meatloaf extravaganza!