Creole Meatloaf (Gluten Free) |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Very tasty, gluten free meatloaf using rice as the binder. Not sure where the recipe originated. If I am pressed for time, I will bake these in muffins tins instead of the loaf pan. Also, my family prefers the celery, onion and bell pepper be sauteed in a little broth or oil prior to adding to the meat. Ingredients:
1 1/2 lbs ground beef |
1/2 cup cooked rice |
1/2 cup onion, finely chopped |
1/2 cup green bell pepper, finely chopped |
1/2 cup celery, finely chopped |
1 teaspoon salt |
1/2 teaspoon thyme |
1 egg |
2 (8 ounce) cans tomato sauce (with basil and garlic) or 1 (8 ounce) can tomato sauce and 1 cup ketchup |
Directions:
1. Preheat oven to 350.
2. Combine meat, rice, onion, celery, bell pepper, salt, thyme and egg. Add 1/2 can of tomato sauce.
3. Blend and pat gently into 9 X 5 loaf pan.
4. Bake 45 mins - 1 hour.
5. Pour off grease.
6. Top with remaining 1 1/2 cans tomato sauce (or 1/2 can sauce and ketchup).
7. Cook 10 more minutes or until sauce is heated.
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