Gluten and Allergy free Meatloaf

Recently, tomato was added to Michaela's list of allergies.  I couldn't imagine making our meatloaf recipe without tomatoes!  Wracking my brain, this is what I came up with and it was wonderful!  We thought it was better than my original recipe that we have been using for years.









Ingredients:

3 lbs. ground chuck (gluten free)

1 large onion

1 large green pepper

oil (I use Olive or Grapeseed)

1 can Swanson's Vegetable Broth (in place of tomato sauce and/or ketchup)

Rice Chex Cereal (in place of bread crumbs)



Preheat oven to 350 degrees.



I saute the onions and green pepper in olive or grapeseed oil. I have to apologize for the picture, my flash didn't go off:)



While that is on the stove, I grind Rice Chex Cereal fine, almost to a powder consistency.  If you  are not gluten-free, you can use bread crumbs for this step.  I have also used (prior to our gluten-free days) Doritos, Frito Chips, Potato Chips, Ritz Crackers (if using Saltines, do not salt the meat), Corn Flakes Cereal, and corn meal cut with bread crumbs.  Each one gives the meatloaf a slightly different, but wonderful taste.  Be creative.  Again, use your imagination.

Once everything is prepared, I mix the cereal (approx. 2 cups for 3 lbs of meat), and the sauteed onions and peppers in with the meat.  Salt and pepper  to taste.  If you like garlic, go ahead and add a sprinkle or two of garlic powder, or what I commonly use is McCormick's is their garlic with parsley spice.

 I shape my prepared mixture in a glass baking dish and pour approx. 3-4 cups of the Swanson's Vegetable broth over the loaf.  Place in oven and bake for 1 hr. 20 min. or until done in center.  I try to make my loaf longer and wider as the dimensions of your loaf will affect baking time.



When it is finished, you have an attractive loaf that is tender and juicy and full of flavor.  On most occasions, the sides that accompany this in our house is mashed potatoes and corn, but this particular meal I tried peas slow cooked in vegan butter.  It turned out to be a great combination for a change.

I included biscuits made with Gluten-Free Bisquick Mix, using EnerG Egg Replacer and Original Almond Milk.



If you are a gravy person and enjoy gravy with your meatloaf, it is very easy to whip up a batch using the Swanson's Vegetable Broth, Bob's Red Mill GFAll Purpose Flour, vegan butter and almond original (or soy, coconut, rice) milk.  In skillet, add 1 stick vegan butter with 4 tbsp flour.  Place over medium heat until flour is mixed in well with butter.  Add approx. 2 cups of broth.  Continue over medium heat until mixture begins to thicken.  Add 1-2 tbsp of milk for color.  Continue cooking until it reaches desired thickness.  If you like your gravy on the thicker side, I suggest adding arrowroot or cornstarch (if no corn allergies) to eliminate a floury taste.  Salt and pepper to taste.



Join in the Gluten-Free Wednesdays for some fun.