I have no picture today. Let’s blame it on how good this was, how fast it went. No leftovers! I usually take pictures BEFORE I sit down to eat. Alas, the four vials of blood drawn from my arm this morning are taking their toll.
Meatloaf usually isn’t my thing, but this had just the right flavor. I also wanted to post something to prove (to two people in particular – you know who you are) that I’m human, and I don’t make every single ingredient from scratch. Maybe someday, eh?
Why the need for a gluten- and dairy-free meatloaf recipe? Well, normally I use breadcrumbs to bind with the egg, and before my daughter came along I added parmesan cheese. This isn’t a dish I make too often, but it was Husband’s request, and I like to cook only one dinner. It’s just easier that way.
Meatloaf (gluten-free, dairy-free)
1-2 tbsp brown teff flour
1 ½ lbs ground beef
¼ cup green bell pepper, diced
½ cup onion, diced
2-3 cloves of garlic, minced
¼ cup ketchup (organic, no HFCS)
2 tsp Worcestershire sauce
Salt and pepper to taste
1. Preheat oven to 350 degrees.
2. Whisk egg in a bowl, then add teff flour and combine. Add meat to the bowl and fold the egg mixture into the meat. I used my fingers – disgusting, but more effective. Then add the rest of the ingredients and combine well.
3. Press the meat mixture into a greased baking dish. At this point, you can add some more ketchup to the top of the meatloaf if you wish.
4. Cook until a meat thermometer inserted in the middle reads 155 degrees.
I hope you enjoy this!
Oh, and you know how I said I thought the menu plan would end up getting changed? Well, I remembered today that we’re travelling this weekend. So next week will have lots o’ repeats again. But at least I should have some fun pictures to share!
Part of the Grocery Cart Challenge Recipe Swap.