How to Make Gluten-Free BBQ Meatloaf
One of the main ingredients in any meatloaf recipe is crackers. For a celiac-friendly variation on traditional meatloaf dishes, make sure the cracker crumbs you make or buy are gluten free.
The easiest way to crush the crackers for this gluten-free recipe is to put them in a plastic bag and use a rolling pin. (This method makes less noise than using a hammer!) A blender is also effective in crushing the crackers, but then you have a big blender to wash (whereas the rolling pin stays clean). And if you have any leftover meatloaf, meatloaf sandwiches are always a big hit!
You can portion the meat mixture into four muffin tins for individual meat pies. The muffin-sized loaves only take about 40 minutes to bake at 350 degrees.
Preparation time: 15 minutes
Cooking time: 55 minutes
Yield: 4 servings
Nonstick cooking spray
2 tablespoons olive oil
1/2 cup onion, minced
1/2 cup green pepper, minced
1 clove garlic, minced
1/2 cup fresh parsley, chopped
1/2 teaspoon beef bouillon granules
2 tablespoons water
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1 pound lean ground beef
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese
1/3 cup crushed gluten-free crackers
3 tablespoons barbecue sauce
Preheat the oven to 350 degrees. Spray a 9-x-9-inch baking dish with cooking spray.
Over medium heat, sauté the onions, green pepper, and garlic in oil in a large skillet, stirring frequently, until the vegetables are tender and very lightly browned.
Stir in the parsley, bouillon granules, and water. Simmer, stirring until the liquid has been absorbed. Remove the skillet from the heat and let it cool slightly.
In a medium bowl, whisk together the egg, Worcestershire sauce, and soy sauce. Add the ground beef, salt, pepper, and sautéed vegetables. Combine until well mixed.
Mix in the cheese and crushed crackers.
Transfer the meat mixture to the baking dish. Shape the meat into a loaf about 3 inches thick; smooth the top.
Brush the top of the loaf with the barbecue sauce.
Bake at 350 degrees for 55 minutes, or until the center of the loaf is no longer pink. Let the loaf stand for 5 minutes before slicing.
Per serving: Calories: 398; Total fat: 23g; Saturated fat: 8g; Cholesterol: 137mg; Sodium: 738mg; Carbohydrates: 18g; Fiber: 1g; Sugar: 7g; Protein: 29g.