It’s time to add (or hide) more veggies to your gluten free recipes. And what better dish to add them to than a gluten free meatloaf? (This is so moist and tasty!) You’ll increase your fiber, lessen your fat and calorie intake and get more nutrients at the same time. And don’t skip the veggies on the side thinking you have your sufficient intake. It is now suggested rather than loading your plate with one third vegetables, that if you increase it to half, you’ll be much healthier.
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pork along sausage with casing removed along with other meat. They both make delicious gluten free recipes.
One of my favorite gluten free recipes used to be a gluten free meatloaf made with
oatmeal and ketchup, but since I discovered my tomato allergies, and eat a bit healthier now, I just make that one for my husband. If you cannot tolerate oats, then try one of the gluten free recipes below. One version calls for rolling the loaf and the other hides the spinach better by having it mixed in.
You can even make this gluten free meatloaf in your grill by using a cast iron skillet, cooking on medium heat, covering until done. This will save on your electric bill, as well as prevent increasing the summer’s heat in your home. If you use the mixed in version you can even make great little meatball appetizers dipped in a sweet and savory sauce. Just bake in the oven and roll them around as they bake, or fry on the stove top. Enjoy!
An elegant way of presenting your gluten free meatloaf. It's healthier, and so easy!
Ingredients:
- 1 lb. lean beef, or mixture of beef, chicken and/or pork (I used bison)
- 1/3 cup Gluten Free Seasoned Bread Crumbs (if you're dairy free, without the Parmesan cheese)
- 1/2 cup yellow onion, chopped finely
- 1 egg or an egg substitute
- Salt/sea salt and pepper to taste
- 2 packages baby spinach leaves
- Your favorite gluten free sauce (If you're not watching your carbs, try the Gluten Free Plum Sauce or Gluten Free Savory Cherry Sauce recipes or a preserve mixed with broth, spices and/or wine.)
Instructions:
- Boil spinach for about 30 seconds, drain and squeeze out any excess water; set aside to cool (chop if using mixed in version, rather than the roll).
- Preheat oven to 350°F.
- Add meat, onion, bread crumbs, and pepper to a bowl. Top with beaten egg. Mix together thoroughly by hand or with a spoon.
- If making the roll, on top of a sheet of wax paper or parchment paper, spread out into the shape of a rectangle, about 1/2" high. If making the mixed in version add to a 9 x 13" baking pan and shape into a loaf and proceed to step #8.
- Open the leaves as best you can and spread them out on top of the meat mixture.
- By lifting one side of the wax paper (the longer side) begin to roll the meat into a log shape and seal press the long side to seal.
- Using 2 spatulas, place log into a 9 x 13" baking dish.
- Pour your sauce or glaze over the top and baste it onto the sides.
- Bake in the center of the oven for 45 minutes.
- Remove and allow to cool for a few minutes. Using 2 spatulas, move the roll or meatloaf onto a serving platter, pour additional warm sauce on top and garnish the edges of the platter with mint or whichever starch (potatoes, rice, etc.) you are serving.
See other gluten free meatloaf recipes:
I tried your recipe with ground turkey and plum sauce. SO delicious.