Daily Archives: October 30, 2008

Meatloaf you can write home about

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.


Pumpkin pie? No I don’t think so.

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.

Second and Third round cookie notes

Okay… stick with the plan.         …..    …..    Seriously.

The second day of baking, I decided to ramp up the brown rice flour content, and while I was at it I added some sorghum in the mix too.  This turned out to be a bad Idea. The cookies were awful. Oh, they tasted fine, but they were NOT normal. Sort of spread out in a weird fashion and all I could tasted was overbaked brown sugar.

Third attempt- I used egg replacement powder mixed with hot water instead of the flax gel. The cookies were “sturdier”, and tasted great, and they look like the Keebler elves made them. So cool.

My advice? Stay with the recipe.