Gluten Free Meatless Meatloaf Food

GLUTEN-FREE KETO MEATLOAF

Steps:

• Preheat the oven to 375 degrees F. Grease the bottom of a rimmed baking sheet with 1 tablespoon of the olive oil. Set aside.
• Put the mushrooms in a food processor and pulse until finely chopped but not mushy and blended, about 10 times.
• Heat 2 tablespoons olive oil in a medium skillet over medium-high heat. Add the scallions and cook, stirring occasionally, until softened, about 1 minute. Stir in the mushrooms and cook until lightly browned, about 3 minutes; some liquid will be released but should evaporate while cooking. Add the tomato paste and cook 1 minute, stirring to coat the mushrooms. Transfer the mushroom mixture to a large bowl and set aside.
• Add the red peppers and remaining 1 tablespoon olive oil to the same skillet over medium heat. Cook, stirring occasionally, until light brown and well caramelized, about 10 minutes. If the bottom of the skillet starts browning too quickly, add 1 teaspoon of water and scrape with a wooden spoon. Add the red peppers to the mushroom mixture. Add the ground chuck, ground pork, Cheddar, parsley, Parmesan, almond flour, thyme, egg, 1 teaspoon salt and 1/2 teaspoon pepper and mix to combine.
• Transfer the meatloaf mix to the prepared baking sheet and form into a loaf. Arrange the strips of bacon over top in a single layer. Bake until an instant-read thermometer inserted in the middle of the loaf registers 165 degrees F, 50 to 60 minutes. Let rest for 10 minutes before serving.

GLUTEN-FREE GLAZED MEATLOAF

Steps:

• Heat oven to 350°F. In large bowl, combine all meatloaf ingredients. Spread mixture in ungreased 8x4- or 9x5-inch loaf pan.
• In small bowl, combine all glaze ingredients. Spread over meatloaf.
• Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer inserted in center of loaf reads 160°F. Drain. Let stand 5 minutes before slicing.

GLUTEN FREE MEATLOAF

Steps:

• Preheat oven to 350f.
• Combine contents of stuffing mix with the milk, egg and Worcestershire sauce and set aside.
• Saute onion and garlic in oil, when translucent and soft add half to stuffing mixture, retainind other half for sauce topping.
• Remove sausagemeat from the skins and add to the minced beef, mix well until all meat is combined.
• Add to the stuffing and onion mix, blend well.
• Press into a loaf tin or four individual tins.
• Prepare mustard to maufacturers instructions, add to ketchup and BBQ sauce.
• Return remaining onion an garlic to the heat and gently stir in the sugar. When the sugar has melted add ketchup mix and cover the meat with sauce.
• Place tin or tins carefully in a Ban-Marie and bake for 45mins.
• Serve hot or cold.