For the meatloaf mixture
- 2 eggs (120 g, weighed out of shell), lightly beaten
- 3/4 cup (6 fluid ounces) milk (any kind)
- 1 1/2 teaspoons Worcestershire sauce (Lea & Perrins brand is gluten free, at least in the U.S.)
- 1 cup (110 g) quick-cooking certified gluten free oats*
- 1/4 cup chopped fresh flat-leaf parsley
- 3/4 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon mustard powder
- 2 teaspoons dried onion flakes (can substitute 1 teaspoon onion powder)
- 1/2 teaspoon garlic powder
- 4 ounces (about 1 cup) grated sharp cheddar cheese
- 2 pounds lean ground beef
- 2/3 cup (180 g) gluten free ketchup (Heinz is gluten free, but I really like Organicville ketchup as it has no added sugar)
- 1/4 cup (55 g) packed light brown sugar
- 1 1/2 teaspoons Dijon mustard
I rarely buy quick-cooking certified gluten free oats. I simply place certified gluten free old fashioned rolled oats in a food processor and pulse them 2 to 3 times. The difference is only one of grind.
In place of the oats, I have also made this recipe with ground gluten free corn flake cereal. But I caution you to use a very simple corn flake cereal like Erewhon gluten free corn flakes, which have only two ingredients—corn and salt. Sweetened cereals like Chex really change the flavor balance of the meatloaf mixture.
- Preheat your oven to 350°F. Line a large baking sheet with parchment paper and set it aside.
- Make the meatloaf mixture. In a large bowl, place the eggs, milk, Worcestershire sauce, oats, parsley, salt, cumin, mustard powder, onion flakes and garlic powder, and mix to combine well. Add the grated cheddar and ground beef, and mix gently with clean hands to combine. Do not overwork the beef, or the meatloaves will be tough. Divide the mixture into 10 equal pieces. With clean, moistened hands, shape each piece into an oval and place about 2 inches apart from one another on the prepared baking sheet. Place the baking sheet in the preheated oven and bake for 20 minutes.
- Make the glaze. While the meatloaves are baking, place the glaze ingredients in a small bowl, and mix to combine well. After 20 minutes of baking, remove the baking sheet from the oven and brush the tops of the meatloaves generously with the ketchup glaze using a pastry brush or spoon. Return the baking sheet to the oven and continue to bake until the meatloaves are browned on the outside and cooked all the way through (about another 20 minutes). Remove from the oven and serve immediately.
Source: Gluten Free On A Shoestring
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