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

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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


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