Wednesday, April 4, 2012

Gluten Free Meatloaf Topped With Baked Potato Mash!!!

For Meatloaf:
2 lbs Ground Beef(No Pink Slime)
2 Tbsp Olive Oil
1/4 Cup Finely Chopped Onions
1/4 Cup Finely Chopped Carrots
1/4 Cup Finely Chopped Peppers
1 Celery Stalk Sliced
4-5 Slices of GF White Bread
1/2 Cup of GF Ketchup
1 Tbsp Dried Italian Seasoning 
1/4 Cup Finely Grated Parmesan 
1 Egg Beaten with 2 Tbsp Heavy Cream
1/2 Cup GF Crumbs
1 Tbsp GF Tamari

For Potato Topping:
6 Medium Baking Potatoes
2 Cloves of Peeled Garlic
1 Tsp GF Powder
1/2 Cup Heavy Cream
4 Tbsp Butter
Salt and Pepper to Taste
1 Tsp GF Paprika
1 Tsp Chopped Chives

  1. Preheat oven to 375 degrees. 
  2. Heat oil in skillet over med-high heat. Add onions, carrots, celery, and peppers, and saute until they just begin to soften. Remove from heat. 
  3. In a large bowl, mix all of the Meatloaf ingredients by hand until well blended. Form Meatloaf in a large rectangle and place in an ungreased baking pan. 
  4. Bake uncovered for about 1 hour or until internal temperature reaches 170 degrees.
  5. In the meantime, clean potatoes, cut a slit across the top, and microwave on potato setting or bake until potatoes are soft and cooked. This step may also be completed before the meatloaf is started if you desire. 
  6. Let potatoes partially cool. Cut in half along slit and remove potato from skin into a medium bowl. 
  7. Add all remaining ingredients(EXCEPT the paprika and chives) to the bowl, and beat with hand mixer until smooth. Add more cream if it is too thick. 
  8. When meatloaf is complete, remove from oven and pour excess grease from pan. 
  9. Top with potatoes using a pastry bag or spoon, and top evenly with paprika and chives. 
  10. Return to oven and bake until potatoes just start to brown. You may want to use the broiler for this step. 
  11. Slice to desired thickness and serve hot with your favorite fresh vegetable.   

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