Meatloaf (gluten free)

My husband loves meatloaf and has developed an especially delicious recipe that we all enjoy.  He tried several recipes then chose what he liked most and combined them into one fabulous meatloaf recipe. 

He uses quick cooking gluten free oats instead of breadcrumbs.  Gluten free breadcrumbs would probably work, but the oats give the meatloaf a nice texture, as well as the nutritional boost of whole grains.

Quick cooking oats are more finely cut than old fashioned oats.  If you don't have access to quick cooking gluten free oats, you can pulse old fashioned oats in the food processor.


Fred's Meatloaf (gluten free)

3 lbs ground meat (we use two parts lean ground beef to one part ground turkey)

1 ½ cups Gluten Free Quick Cooking Oats
2 cups milk of your choice (we use almond milk)
2 eggs
2 Tablespoons canola or olive oil
2 medium onions, preferably sweet, chopped
2 cups mushrooms, chopped
2 tablespoons Worcestershire sauce
1 tablespoon Balsamic vinegar
1 tablespoon salt
1 teaspoon dry mustard
1 teaspoon rubbed (dry) sage
1/2 teaspoon black pepper

Topping:
3/4 cup ketchup
3 tablespoons mustard
3 tablespoons brown sugar

Preheat oven to 350°F.

In a skillet over medium heat, saute the onions and mushrooms in the oil until translucent and almost browned, approximately 15 minutes. Stir in the dry mustard, salt, black pepper, sage, Worcestershire sauce, and Balsamic vinegar, and remove from heat.

Combine the ground meats, oats, eggs and the onion mixture in a large bowl. Mix well and put into ungreased loaf pans. Spread the topping evenly on top. Bake uncovered at 350°F degrees until the internal temperature reaches 165°F (about 80-90 minutes, always use a thermometer!).

Makes two loaves.

Printable Version

I hope your family enjoys this as much as we do.

Cindy

For more gluten free recipes, visit The Gluten Free Homemaker's Gluten Free Wednesdays.