Friday, October 22, 2010

Allergy-Free Meatloaf

I stumbled upon this recipe in, if I remember correctly, Food Allergies for Dummies. Matthew was on an elimination diet at the time but it became one of our go-to meatloaf recipes!
It can be made egg-free!

What you need:
  • 1 small onion, diced
  • 2 lb. ground beef (I get the 96/4 for meatloaf)
  • Garlic
  • 1/2 tsp. thyme
  • 1/2 tsp. parsley
  • 1 tbsp. potato flour [or if wheat isn't a problem - all-purpose flour] with 2 tbsp. water = egg!
  • Salt and pepper
**I also use veggies - carrots, green bell pepper and celery. Sometimes I cube up small pieces of potatoes, other times I use oatmeal - but those are not part of the original recipe**

Saute onions. I add green bell and celery in after a minute or so and then carrots at the very end. I dice my celery and green bell and use a potato peeler for my carrots.

Mix up the potato flour [I still haven't been able to find it] and water.

Mix everything together.

Using a meatloaf pan or for extra crispiness all around, a casserole dish or cookie sheet, form into a loaf. Bake at 350 for an hour to an hour and a half!

This was recreated by Angel's Homestead for June 2014 SRC

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