Gluten Free Meatloaf

I seriously do not think I have had a decent meatloaf since I had to go gluten-free, and that must’ve been fifteen years ago now! I made this one up based off the meatball recipe I blogged last month.

GLUTEN FREE MEATLOAF

2lbs ground turkey 

2lbs lean ground beef (85% or 93%)

1 C Gluten Free Corn Flake Crumbs (I used the Southern Homestyle brand)

1 C milk

8 eggs

6oz finely chopped ham 

2oz shredded Parmesan or Asiago cheese 

3T parsley

Garlic powder, to taste

Preheat oven to 350.

Mix cornflakes and milk together in small bowl; let stand for a few minutes. Beat eggs with a fork in large bowl. Add in ground turkey and beef, ham, cheese, parsley, and garlic powder. Add cornflake-and-milk mixture. Mix all together well.

Press into 10x14 pan. Bake for an hour; keep an eye on it, mine needed drained after about 45 minutes. Drain and serve hot.

*This makes enough to serve and to freeze. Meatloaf freezes well! Cut into serving-size squares, wrap individually in plastic wrap and then aluminum foil to freeze. 

Italian Wedding Pasta

This uses two previous blog posts of mine into one recipe.

You can use any meatballs, of course; it’s just that those of us who are gluten free usually can’t buy them, so I use this recipe to make my own. The recipe freezes well, so while I’m making meatballs I go ahead and make two pounds worth and freeze one!

I know 40 oz of fresh spinach looks like a TON, but remember how fresh spinach cooks up! It won’t be too much, I promise.

ITALIAN WEDDING PASTA

1 lb gluten free pasta (I prefer Tinkanyada)

40 oz fresh spinach

1/2 recipe Gluten Free Meatballs

Italian Wedding Pasta Sauce

Fresh Parmesan and parsley, for garnish

Put pasta water on to boil. Cook pasta according to package directions.

Wilt spinach, tightly covered, in the microwave four minutes at a time. (I keep adding more spinach as it cooks down.) Prepare Italian Wedding Pasta Sauce as the pasta cooks.

Toss pasta with spinach, Italian Wedding Pasta Sauce, and meatballs. Serve with fresh Parmesan and parsley.

Servings: 8

Calories per serving: 350

“Loaded Baked Potato” Cauliflower Bowls

*I probably took this picture too early. You really want to let that cheese MELT before you eat it!*

“LOADED BAKED POTATO” CAULIFLOWER BOWLS

One head of cauliflower, trimmed and cut into bite-sized florets

Four slices bacon, cooked and crumbled

Shredded sharp cheddar cheese

Plain Greek yogurt (Oikos is gluten free)

Chives, fresh or freeze-dried

Preheat oven to 400.

Place cauliflower on a sheet pan covered in cooking spray. Bake at 400 for 15-17 minutes, turning once with a spatula.  

When cauliflower is starting to brown, remove from oven. Top with crumbled bacon, cheese, chives, and Greek yogurt. Serve hot.

Ashley’s Favorite Sauces: Italian Wedding Pasta Sauce

14 oz chicken broth, or water and broth base/bouillon

1 1/2 C skim milk

2 T cornstarch 

Heat the broth or broth base/water in the microwave 2 minutes in a four cup measure.

Stir milk and cornstarch together; add to heated broth. Heat to boiling.

 *I usually set the microwave for two minutes, whisk, and then another two minutes. It will usually start boiling that second two minutes. Keep an eye on it; it will boil over fast.

Whisk again. Let stand for two minutes.

If needed after standing, whisk in some more milk to thin.
Yield: 3 1/2 CupsServing size: 1/2 CupCalories per serving: 20