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Friday, January 27, 2012

Gluten Free Meatloaf



Gluten Free Meatloaf

My husband and I went out to dinner with some friends tonight. It is no secret I am not a big meat fan. The boy LOVES meat. He has been asking for meatloaf for some time. Since I was not going to have to be home to eat it, I figured it was the perfect time to make it. I got it all prepped and in the oven just in time to head out for dinner. I have to thank Taylor for the pictures of the finished product. Doesn't she do a great job? 

You know what is funny? There were only 3 kids in our house tonight. With Randy and I leaving, I figured there would be leftovers to clean up. THEY ATE THE WHOLE THING! 3 kids! I guess they liked it. They said it was amazing. So here you go. This is how I made mine. Feel free to adapt it to your tastes. I won't be changing a thing since they think it was so great. Enjoy!

1/2 cup Parmesan cheese
1/4cup gluten free bread crumbs or corn tortilla chip crumbs
1 tsp Italian seasoning
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder 
1/2 onion, finely chopped 
3 whole cloves garlic 
2 lbs ground sirloin 
1 1/2 teaspoon kosher salt 
1 egg 

For the glaze: 
1/2 cup ketchup 
1 teaspoon ground cumin 
Dash Worcestershire sauce 
Dash hot pepper sauce 
1 tablespoon honey 

Heat oven to 325 degrees F. 
In a food processor bowl, combine Parmesan cheese, bread crumbs, black pepper, cayenne pepper, chili powder, and Italian seasoning. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, and garlic in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the onion and garlic mixture, and ground sirloin with the bread crumb mixture. Season the meat mixture with the salt and egg.

Combine thoroughly. 
Pack this mixture into a 10-inch loaf pan then put the mold into a bigger pan.
Place in preheated oven. Bake for 10 minutes. Combine the ketchup, cumin, Worcestershire sauce, hot pepper sauce and honey to make the glaze. Top meatloaf with glaze. 
Place back in the oven for another 45 minutes.
Slice and serve.
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6 comments:

  1. I just made meatloaf the other night myself. :) I don't make it often, but am always happy when I get to eat it. This looks great and I love the use of tortilla chips to bind it. :)

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  2. What a wonderful family meal. This really sounds delicious. I never though of using corn chips as a binder. I'll have to give them a try. I hope you have a great day. Blessings...Mary

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  3. Meatloaf is just so comforting and delicious!

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  4. Now THAT's my kind of meatloaf! I love that type of glaze....thanks for sharing and I can see why 3 would eat it all! My honey bunny would put a serious dent in it all by himself!

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  5. Love meatloaf! I love your creative spin on it with no gluten! One of my closest friends will be thrilled to see this since she has an allergy to gluten!

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  6. Made this tonight and it was delicious- my guys loved it and went back for seconds! I added a grated carrot to the meatloaf (I like the sweetness) and topped it with bacon the first 10 mintes of baking, then added the yummy sauce as directed. Thanks! This is a keeper.

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