Stuffed Meatloaf Gluten Free 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 MASHED POTATO-STUFFED MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 2 1/2-quart baking dish (either a 9-inch square or a 7x11-inch) with cooking spray.
• Mix together ground beef, crushed cereal, 2/3 of the tomato sauce, carrots, parsley, eggs, garlic, salt, and pepper until well combined.
• Press 1/2 of the beef mixture into the prepared pan. Spread mashed potatoes on top, then spread remaining beef mixture on top of that. Cover with foil.
• Bake in the preheated oven for 45 minutes. Remove foil and top with remaining tomato sauce. Sprinkle Italian cheese blend over top.
• Return to the oven and bake until cheese is completely melted or begins to gently brown, 10 to 15 more minutes.
• Cool for 15 minutes before serving.

STUFFED MEATLOAF (GLUTEN FREE)

Steps:

• In a large bowl mix together the ground beef, V8 juice, egg, onion and Worcestershire sauce.
• Mix together the spices and breadcrumbs. Add to meat and mix until well blended.
• Place the ground beef between the layers of wax paper. Roll into an even rectangle shape, about 1/2 inch thick.
• Arrange a double layer of spinach leaves onto the ground beef within 1/2 inch of the edges.
• Top the spinach with the capicolli ham then the swiss cheese.
• Carefully roll up, using the wax paper to lift. Press the edges and ends to seal.
• Place on a lightly oiled baking pan, seam side down.
• Brush the top with a little melted butter and sprinkle with a few breadcrumbs.
• Bake uncovered @ 350F for about 45 - 50 minutes.
• Let rest for a few minutes. Slice and serve.
• Check out our website ourfavoriteglutenfreerecipes.info for more "delicious recipes missing the gluten but not the flavor".