Why does anyone put eggs and bread crumbs in a meatloaf? Probably because that was their grandmother’s recipe on how to use up odd scraps of whatever was leftover from breakfast and last nights dinner. Seriously. Eggs? no thanks. The bread is only there to stretch out the meat ration. I am just here for the meat and the onions.. so, thanks, but thanks anyway.
Here’s my recipe for meatloaf without eggs or any kind of bread. So yes, it’s GF and CF and Soy free as a bonus. It turns out just fine, thank you very much. It’s great hot, cold, sliced for sandwiches, or however you want it. It doesn’t fall apart and tastes just great.
- 1 lb. hamburger
- 1 lb ground pork
- 3 T italian seasoning
- 1 tsp salt
- 1 tsp white pepper
- 2 C chopped onion
- 2 T ketchup
- 1 T yellow mustard
- 1/4 cup vegetable broth (more or less)
Mix it all really well. You have to get in there with your hand and really squish it around. Pat it into a loaf pan and bake it. I baked this one for 30 minutes, covered with foil at 350. Then I turned up the oven to 400 and baked it another 45 minutes or an hour. Maybe slightly more… I didn’t set the timer and I wasn’t really paying attention. It was at least that… and it looked done…. so there ya go.
Let it cool slightly and take it out of the “juice”. (This is a kind way of saying GREASE) and chill it on a plate in the fridge. Slice and eat. It’s that simple really. Of course frying slices of it and putting it on toast with grilled onions is really up to you. I used to like mine on untoasted white bread with mayo….lots of mayo.. and since I can’t have mayo any more (drat that egg thing) the sandwich is looking more like white bread and mustard. I am going to go out on a limb this time and try whole grain artisian mustard made with gluten free beer, hand ground by gluten free persons unknown. I’ll let you know how that goes. yeah. I still miss the mayo, but I can make do with fancy mustard. Sure.
Can’t have eggs… can’t have gluten(wheat/rye/oats/barley).
However, I must have pie with Thanksgiving dinner.
The plan is to make this one. But I have to test it before I serve it for “real”.
Here’s what it looked like out of the oven. Actually LOOKS like a pie.
It did fall a little bit. and it’s not remarkable in taste while still warm. Right now it’s in the fridge to mellow out before I taste it again.
Vegan- yes. Gluten free- yes. Tasty????? maybe-I am reserving judgement on that… I don’t think it’s going to be as good as what I remember… but then nothing ever is. (and….see update below)
NO!!! It’s just gross. Now it tastes like uncooked wacked out “pumpkin glue”. The pumpkin part and the spice part are fine. The TEXTURE is nasty. Don’t make this. I might monkey with the GF flour to make this more acceptable… but this was a definate NO. It’s that gross.
I let it sit in the fridge all afternoon to think about it’s fate. I threw it out. I feel better now.
Posted in pie
Tagged pumpkin pie
O M G
Stop whatever you were doing and make this.
This is a keeper. I actually think it’s BETTER than the wheaty-gluten-filled version. Oh yes. It’s good by itself, it’s good with jam on top, and I think I may try a choc chip version as well….. ahhhh fall foods make me happy.
- 1/4 C safflower oil
- 3/4 C pumpkin paste (also known as canned pumpkin)
- 3/4 C brown sugar
- 1/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 C chilled coconut milk (so that it’s thick and creamy)
- 1 egg (replaced with egg replacer)
- 1 TABLESPOON baking powder
- 1/2 tsp soda
- 1/2 tsp sea salt
- 3/4 teaspoon xanthan gum
- 1 cup of rice flour mixed with potato starch (I used 1/2 and 1/2)
Mix it all up. Bake at 350 for 35 minutes. I used an oiled 9 x 7 cake pan (heavy ceramic -LeCruset) and it was perfect. Time in the oven may depend on what pan you have. Glass pan- probably 30-35 minutes. I suppose that cupcakes would work too, but bake them for a shorter amount of time.