Gluten Free Meatloaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 pounds extra lean ground beef1 egg1/2 - 3/4 cup gluten free bread crumbs1 medium onion2 cloves garlic1 medium stock of celery1 carrot1/2 cup flat leaf parsley (can substitute 2 tbls. dry)3 teaspoons dry mustard1 tsp. salt2 teaspoons black pepper2 tbls. brown sugar1 cup ketchup
Heat oven to 350.
Drop all vegetables into food processor and run until finely chopped.
Place meat, vegetables and bread crumbs into bowl. Mix well. Ad egg, 1/2 cup ketchup, 2 tsp. dry mustard, salt and pepper. Combine well. Put in an 8 1/2" by 4 1/2" loaf pan.
Combine remaining 1/2 cup ketchup, remaining tsp. dry mustard and brown sugar in a bowl; stir until smooth.
Brush mixture over meat loaf; place in the oven. Cook until a meat thermometer inserted in the center reads 160F, about 90 minutes. If top gets too dark, cover with foil and continue baking.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user CASIE43.
Drop all vegetables into food processor and run until finely chopped.
Place meat, vegetables and bread crumbs into bowl. Mix well. Ad egg, 1/2 cup ketchup, 2 tsp. dry mustard, salt and pepper. Combine well. Put in an 8 1/2" by 4 1/2" loaf pan.
Combine remaining 1/2 cup ketchup, remaining tsp. dry mustard and brown sugar in a bowl; stir until smooth.
Brush mixture over meat loaf; place in the oven. Cook until a meat thermometer inserted in the center reads 160F, about 90 minutes. If top gets too dark, cover with foil and continue baking.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user CASIE43.
Nutritional Info Amount Per Serving
- Calories: 482.3
- Total Fat: 26.8 g
- Cholesterol: 135.3 mg
- Sodium: 1,006.1 mg
- Total Carbs: 27.0 g
- Dietary Fiber: 1.1 g
- Protein: 30.8 g
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