Gluten Free 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 350 degrees F (175 degrees C).
• Stir milk, grits, egg, cocktail sauce, 3 tablespoons ketchup, onion powder, salt, and black pepper together in a large bowl; add ground beef, mix with your hands until the texture is consistent, shape into a loaf, and put into a loaf pan. Spread 1/4 cup ketchup over the meat mixture.
• Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

EASY GLUTEN-FREE MEATLOAF

Steps:

• Preheat the oven to 400 F/204 C.
• Serve and enjoy.

GLUTEN-FREE TURKEY MEATLOAF

Steps:

• Preheat oven to 385-degrees
• In a large bowl, mix the ground turkey, eggs, onion, Italian bread crumbs, soy sauce, pepper, garlic powder, onion powder, sea salt, and brown sugar together.
• Form three even loafs and add them to a non-greased oven-safe pan.
• Create the glaze. Mix the ketchup, mustard, and brown sugar together until smooth.
• Coat the loaves with the glaze and sprinkle black pepper on top. I poke holes into the loaf while spreading the glaze that way it cooks into the loaf.
• Bake the loaf in the oven for about 35-minutes. Meatloaf should read 175 to 185 on a thermometer for the perfect temp.
• Allow the meatloaf to cool and slice!

WHOLE FOODS MEATLOAF

Steps:

• Preheat oven to 400F. Cover 2 cooling racks with tin foil and place each on a baking sheet.
• If you don't have oat flour on hand, simply use a heaping 1/2 cup of old-fashioned oats and pulse it in your blender until it resembles flour.
• To shred your zucchini, place chunks of it in your food processor and blend until you do not see any chunks. Pour the mixture into a large kitchen towel and squeeze out as much liquid as possible. if you do not have a food processor, it works just as well to finely shred your zucchini with a grater and wring out as much water as possible with a towel.
• Mix together all meatloaf ingredients in a large bowl until well blended. Divide the meat mixture into two parts. Make each part into a flat loaf on top of the tin foiled cooling racks and place in the oven for 45-60 minutes.
• While the meatloaf is baking, mix together all of the glaze ingredients.
• Remove the finished meatloaves from the oven and cover with glaze. *The meatloaf is done when you see all the juices and fat dripping from the bottom of the meatloaf. The loaf should look browned.
• Return to oven for another 10-15 minutes. Remove the glazed meatloaf from the oven and enjoy with your favorite sides!

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.

MEATLOAF WITH OATMEAL

Steps:

• Preheat oven to 325ºF.
• Set out a standard 9" x 5" loaf pan. (Line with a strip of parchment paper for easy removal if desired.)
• Add eggs, ketchup, Italian seasoning, kosher salt and pepper to a large bowl and whisk until well combined. Stir in onions, mushrooms, parsley and oats. With your hands mix in ground beef, just until combined. (Don't over-mix or your meatloaf will be tough.) Transfer mixture to loaf pan and gently press to fill; smooth the top with a spatula or the back of a spoon.
• Bake until the internal temperature reaches 160ºF, 1 to 1 1/4 hours. Allow to rest for 10 minutes before serving. Slice and serve.