Gluten-Free Easy Skillet Meatloaf

by tom.admin on July 23rd, 2010


Description

Cooking the meatloaf in a skillet rather than in the oven means your kitchen stays cool and you'll have a rich, tasty sauce. The addition of nutrient, fiber-rich rice bran and flax take the place of breadcrumbs, keeping the meat moist and soft.

Ingredients

1 pound ground meat  (meatloaf mix of part beef, pork, and veal or beef chuck or turkey)  

1 egg

3 tablespoons tomato sauce

2 tablespoons Romano cheese or other hard cheese

1 tablespoon flaxseed meal

3 tablespoons fresh parsley, chopped

1/4 cup leeks or onions, chopped

2 tablespoons rice bran

1/2 teaspoon salt

1/4 teaspoon black pepper

1 to 2 cups white mushrooms, sliced (optional)

2 tablespoons tomato sauce in 1 cup water 

4 medium potatoes with eyes removed, scrubbed and cut into 1 inch cubes

16 baby carrots halved or 4 carrots scrubbed and quartered into 16 pieces

2 tablespoons cornstarch or rice flour mixed in 1 1/2 cup water

Equipment

Large skillet with  sloping sides to allow flipping the loaf, and lid.

Process

Heat electric skillet to 250 degrees, or if using a regular skillet, use medium heat.

Into a medium bowl, add egg, parsley, salt, pepper, rice bran, flaxseed meal, leeks or onions, 3 T tomato sauce and cheese.  Mix ingredients with your hands.

Add meat, mix well with your hands (good to use thin plastic disposable gloves) and form a flat oval shape 2 inches thick.  Drizzle olive oil around center of skillet then place meat loaf in center of skillet.

Slowly brown loaf for 15 minutes.  Using a large spatula, carefully flip and brown other side 10 minutes.  Add mushrooms after turning meat, and sauté  till golden brown, stirring occasionally.  Add combined 2 T tomato sauce to 1 cup of water and add to skillet.  Add potatoes and carrots and cook til tender, about 10 minutes.

At this point you could make a non-starchy side vegetable such as broccoli, kale, green beans, or squash.  Applesauce or a salad also would go well.

Remove meatloaf and vegetables to heated platter.  Stir cornstarch mixture into pan drippings and cook until thickened, about 2 minutes.  Adjust salt and pepper to taste.  Pass the gravy. Serves 4.

 


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