Thursday, February 20, 2014

Gluten-Free Meatfloaf for Marne

What's the saying about repaying kindness with kindness? I usually repay kindness with - what else? - food. So, when my friend Marne offered to help me with the boys this week, I offered to make her whatever she wanted. She picked meatloaf...and she doesn't eat gluten...hence, the gluten-free meatloaf. She remembered a sweet-soy glazed meatloaf that I had done versus a ketchup-glazed one.


Ingredients 
Makes 4 mini meatloaves

  • 2 lbs ground turkey
  • 1 large egg
  • 2 T chia seeds
  • 2 T gluten-free flour
  • 4 T gluten-free tamari or soy sauce
  • 1/2 onion, peeled and diced
  • 1/2 fennel bulb, trimmed and diced
  • 1 shallot, peeled and diced
  • 1 T minced ginger
  • 2 C mushrooms, sliced
  • 1/2 C sliced raw almonds
  • freshly ground sea salt
  • freshly ground pepper
  • splash of olive oil
  • splash of rice wine vinegar

Sweet and Sour Chili Sauce

  • 1/2 C rice wine vinegar
  • 1/2 C organic granulated sugar
  • 1 T minced garlic
  • dash of ground cumin
  • dash of ground cinnamon
  • freshly ground sea salt
  • freshly ground pepper
  • pinch of red pepper chili flakes
  • splash of olive oil
  • splash of gluten-free tamari or soy sauce

Preheat the oven to 350°. Combine all of the meatloaf ingredients in a large bowl. Mix well. Grease the hollows of your meatloaf pan and gently press the meat mixture into the hollows.

Bake at 350° for 45 minutes. In the meantime, make the sauce. Pour the sauce over the top of the meatloaves and bake for an additional 15 minutes. Turn the oven off. Flip the meatloaves in their hollows and return to the oven. While the oven cools, the meatloaves continue to cook a little bit...and, since they are upside down, any juice or sauce that has pooled to the bottom has time to filter back up into the meatloaf. Flip back over to serve.

I sent these over to Marne's with a side of mashed purple, yellow, and white potatoes. Enjoy!

No comments:

Post a Comment

Share Buttons