I am so glad you stopped by. Since being diagnosed with Celiac Disease, I've been converting my Italian family's recipes to gluten free. My family and friends can't tell the difference! I also create my own delicious recipes. I will be posting new recipes weekly which will range from traditional comfort foods to gourmet dishes. Not all of the recipes will be Italian, but they all will be delicious! In addition, you will find helpful tips for gluten free living, related links and product recommendations. I welcome any specific requests for recipes. If I don't have it, I will find it! You can email me directly. A link to my email is located in my profile. . . simply click on the tab to view my full Enjoy the site!
Wednesday, February 23, 2011
Comfort Food. . .a Meat Loaf recipe you are sure to love.
(Glaze Recipe Follows)
2 lbs. of a ground pork, beef and veal mixture (if you prefer all beef, then I suggest 85 percent ground sirloing so that it stays moist)
2 Eggs lightly beaten
1/2 Cup of Ketchup
1 Tblspn. Extra Virgin Olive Oil
1 Cup Gluten Free Bread Crumbs
1/3 Cup Dried Parsley
3 Tblspn. Dried Basil
1 Tblspn. Dried Oregano
1 Tblspn. Dried Marjoram
1/2 Tspn. Dried Thyme
2 Tblspn. Salt
2 Tblspn. Black Pepper
1 Large Garlic Clove Crushed if you have a garlic crusher/ricer or otherwise minced finely
1 Large Celery Stalk finely chopped
1 Small Carrott finely chopped
1 Small yellow onion finely chopped
Heat the extra virgin olive oil in a skillet over medium heat. Add the chopped celery, carrots and onion to the skillet with a dash of salt and pepper and allow to cook until onions are sweating and celery and carrots are beginning to get tender.
Preheat oven to 425 degrees.
In a large mixing bowl combine the meat, ketchup, eggs, all dried ingredients and the vegetables from the skillet. Use your hands and mix to incorporate all ingredients. DO NOT OVER MIX OR THE MEAT WILL TIGHTEN UP. If you find that the mixture is still too moist to form a loaf, add additional bread crumbs 1/4 cup at a time until mixture is moist but willing to form.
Lightly grease a baking sheet and transfer meat loaf mixture to it and form a loaf. Make sure the loaf is evenly shaped so that the meat cooks at the same time in all areas of the loaf. Set aside and make glaze.
Tangy Meatloaf Glaze
1/2 Cup Ketchup
1/3 Cup Balsamic Vinegar
1/4 Tspn. Salt
1/4 Tspn. Pepper (Plus fresh 1/2 Tspn. fresh ground pepper reserved)
1/4 Tspn. Granulated Garlic or Garlic Powder
1 Tblspn. Fresh Thyme reserved
Using a whisk, incorporate Ketchup, Balsamic Vinegar, salt, pepper, and granulated garlic. Spread the glaze over the top and sides of the meatloaf. Sprinkle with the reserved fresh ground pepper and fresh thyme.
Cook Meatloaf in 425 degree oven for 45 minutes. Remove from oven and let stand for 30 minutes until slicing.