Meatloaf Minis (Gluten-Free)


The secret to a moist, flavorful meatloaf is using a panade (bread soaked in milk or stock) so I am replacing the bread to crushed Rice Chex cereal and replacing the milk with almond, coconut or cashew milk. This is an old fashioned style meatloaf with catsup and simple ingredients, recalling meat loaves of the last century. The mini loaf pans make it cook in less time and makes a generous plate presentation. Gluten-free

PRINT Meatloaf Minis from MS Word

106_0001

Meatloaf Minis (Gluten-Free)

Yield: 4 generous servings

1 lb. organic or grass fed natural ground beef or bison
1 ½ cups crushed Rice Chex™ cereal
2/3 cup almond, coconut or cashew milk you can use whole milk if you prefer
3 tablespoons catsup
2 teaspoons salt
2 teaspoons granulated garlic
black pepper, to taste
1 cage free or organic egg

Pour crushed Rice Chex, seasonings, catsup, milk and egg (this is called a panade) into a stand mixer or food processor. Add ground beef and mix thoroughly. Form a small meatball and cook in a microwave for 30-45 seconds to check seasonings. Portion into mini loaf pans and bake at 370° till center of meatloaf reaches 165°.
Serving Suggestion: Serve with cooked spaghetti squash and peas as pictured.

© 2015 Aron David Bradley
http://www.boomercuisine.com

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s