Meatloaf (gluten free)
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 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
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.
I hope your family enjoys this as much as we do.
For more gluten free recipes, visit The Gluten Free Homemaker's Gluten Free Wednesdays.