Mom’s Meatloaf Rocks!

By January 20, 2014 Entrees

My son is always raving about how good my meatloaf is, hence the name.  I’ve always enjoyed meatloaf as a kid, but have always preferred vegetables over meat, so I developed this recipe that would satisfy my cravings for both.   Onions, garlic, colored peppers and carrots are the vegetables of choice for this recipe, and those vegetables help add flavor to the meat.   Dice them up as small as you want, or leave them a bit bigger than diced if you want chunks of veggies. Make sure to mix them up really well with the meat, and the breading and milk will help provide moisture and serve to bind the mixture together.

Mixed meat with vegetables, bread and seasoning

Mixed meat with vegetables, bread and seasoning

Another trick that I use for preparing this meatloaf is to use tapioca or white rice flour bread.  The textures are a bit different from brown rice bread, and also easier to crumble. I also use rice milk, we usually have enriched vanilla, but I just use it anyway.  I think that the vanilla gives it just a little bit of a flavor, but not much.  Before putting the meat in the loaf pans, add a little bit of brown rice flour to the bottom to prevent sticking.  When the meatloaf comes out, there will be juice everywhere and the meat will be tremendously moist.  The texture is almost creamy sometimes, so if you don’t like it that way, use less rice milk.

Raw Allergy Free Gluten Free Meatloaf Pre-Bake

Meatloaf in loaf pans before baking

This meatloaf is definitely hearty, and can be eaten hot or cold.  You can always halve the recipe and just make one loaf, but I’ve found that one loaf is not enough for everyone to have seconds, and believe me, your family will want seconds! As always, this recipe is also allergen and gluten free.  Enjoy!

 

Mom’s Meatloaf Rocks!

© 2014 livingfreewithallergiesandee.com

 

Prep time: 10 minutes

Cook time: 35-40 minutes

 

Ingredients:

2 pounds ground beef

1 large onion

2 cloves garlic

2 carrots

1 small red bell pepper

1 small orange bell pepper

½ cup rice milk

1 piece allergen free bread (brown rice, white rice, tapioca)

½ cup ketchup

2 tablespoons dried oregano

2 tablespoons dried basil

Salt and pepper to taste

 

Preparation:

1. Preheat oven to 350°.

2. In medium bowl, combine basil, oregano, salt and pepper.

3. Chop onion, garlic, carrots and bell peppers into diced size pieces, either by hand or in a chopper.  Add to the bowl with the spices, and stir to mix.

4. Crumble piece of bread into the bowl, then add the rice milk and ketchup.

5. Stir the mixture until the bread is softened.

6. Add the ground beef and mix until combined.

7. Sprinkle brown rice flour on the bottom of two loaf pans.

8. Add the meat mixture and shape.  Squeeze a line of ketchup on the top.

9. Place the loaf pans into the oven and bake for 35-40 minutes, or until done to taste.

© livingfreewithallergiesandee.com

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