Monday, June 23, 2008

The GFCF Recipe Experience: New and Improved Meatloaf

Way back in September 2007, I blogged about our meatloaf recipe, so this is sort of a repost from then, with a new and updated version of the recipe.

Back then, I wanted to focus on what may be the hardest aspect of making a GFCF meatloaf - replacing the bread crumbs often used as a binder. Granted, I think you can buy premade GFCF bread crumbs (though not in Missoula that I am aware of) or you can buy some GFCF bread and then just make your own in the food processor. But over the counter GFCF bread is pretty expensive to waste on making bread crumbs. So we came up with a different and inexpensive solution - instant mashed potato flakes. I really like both the texture and the flavor the mashed potato flakes give to the meatloaf.

Now, I want to focus on another aspect of the new and improved meatloaf recipe - picky eaters. You see, most kids, even the finicky two-year old we have, like meatloaf. And meatloaf is the perfect hider recipe!! You have a child that doesn't eat veggies? No problem, stick them in a meatloaf! Listen to your child ooh and aah about how wonderful a cook you are while you secretly smile at how well they are eating their veggies.

The trick is to precook them first, then use a food processor to finely chop them. Then add to your recipe!

So here is our latest and greatest version of meatloaf. The veggies used are those I had on hand last night - but really, your choices are limitless!!!


1 lb. ground beef
1 lb. ground turkey
1/2 cup instant mashed potato flakes (we use Idahoan brand)
1 - 2 stalks celery, chopped
1 - 2 carrots, chopped
1 medium onion, chopped
1/2 lb. white mushrooms, chopped
1 - 2 Tbsp minced garlic, or to taste
2 large eggs
8 oz. tomato sauce, plus more for topping (we used Newman's Own Tomato and Basil)
1 Tbsp oregano
1 Tbsp basil

Preheat oven to 350.

In a saucepan over medium heat, saute the celery, carrots, onion, mushrooms, and garlic in olive oil until tender. Remove from heat and let cool.

Once cool, place veggies into a food processor and pulse until a fine chop/paste consistency is achieved.

Place all ingredients (including mixed veggies) in a bowl and combine thoroughly using your hands.

Place mixture into a pre-sprayed or lined casserole our baking dish, and spread a thick layer of tomato sauce on top.

Bake at 350 for 1 to 1 1/2 hours. Remove from heat and let rest 10 minutes before serving.

This is a really great recipe to get in the kitchen with and be creative! I invite you to share with me and the other readers your version of this classic comfort food.

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