GF DF Meatloaf

Served with mashed potatoes and peas, this is one of my favorite comfort meals. If you already have a favorite meatloaf recipe (everyone seems to have their own way of making this dish) then simply substitute potato flakes for the bread crumbs.

Meatloaf Ingredients:
2 lb lean ground beef
1 small onion
1 cup potato flakes
1/2 red bell pepper
1/2 cup grated carrot
3 whole cloves garlic (I love garlic!)
2 eggs slightly beaten
1/2 cup barbecue sauce (or tomato paste and tablespoon brown sugar)
1 tsp salt
1/2 tsp ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme or oregano/sage/basil

Glaze Ingredients:
1/2 cup tomato based BBQ Sauce OR 1/2 cup ketchup (or tomato paste with a little water) with a dash of Worcester sauce, a teaspoon of prepared mustard and tablespoon of brown sugar

Directions:

Heat oven to 325 degrees F.

1. In a large bowl mix together all of the meatloaf ingredients (except for the BBQ sauce intended for the glaze) using your hands.

2. Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Turn the meatloaf out of the pan onto the center of the tray that is covered by parchment paper. OR leave meatloaf in the pan, and cook and serve out of that.

3. Brush the glaze over the top once it has been baking for 10 minutes.

4. Use a meat thermometer to make sure it is cooked through.


Makes 6 servings.

To freeze, I slice the meatloaf and freeze the slices on a parchment-lined tray until frozen and then put them into ziplocks in meal sized portions (usually three slices per bag for the three of us).