I have a new go-to meatloaf recipe. This is by far the best meatloaf that I think I’ve ever had. Here are some of the words I heard at dinner, “Mmmm….Delicious…I really like it.” Those words were from my husband and he is my official unapologetic food critic. When I’ve won him over, I know it’s good.
I ended up taking the Glazed Mini Meatloaves recipe that I featured for this week’s challenge and combined it with a reader’s Mini Meatloaf recipe. (Thank you, Tessa, for your fantastic recipe suggestion.) Since I had already posted the former recipe, I didn’t want to completely dump it after seeing Tessa’s recipe. So, I combined the two by using my favorite ingredients from both recipes and Voila! Meatloaf Masterpiece! (Okay, maybe I’m exaggerating a bit, but it really was delicious.) Here is my new recipe combining the two above. (I think this would make a really easy freezer-friendly meal as well.)
Free of gluten, egg, dairy, soy, corn
Recipe adapted from melskitchencafe.com and tessadomesticdiva.blogspot.com
- 1/2 cups brown rice
- 1 carrots
- 1 large zucchini, grated
- 1 pounds ground beef
- 1 onion, diced
- 1 cups Old-Fashioned Oats
- 1/4 cups allowed milk (cow, rice, soy, almond, coconut, etc.)
- 3 tablespoons Worcestershire sauce
- 1 teaspoons thyme, dried
- 1+1/2 teaspoons mustard, dry
- 1 teaspoons kosher salt
- 1 teaspoons garlic powder
- 1/2 teaspoons black pepper
- 1/2 cups ketchup
- 1/4 cups brown sugar
- 4 teaspoons apple cider vinegar
- 2 teaspoons hot sauce
Steam brown rice ahead of time, according to package directions (or use leftover rice).
Dice/Shred carrots & zucchini (cabbage, sweet potatoes or other vegetables are good too).
Mix together vegetables, rice, ground beef, oats (or bread crumbs of choice), and remaining ingredients, except glaze amounts listed below. (Note: If eggs are allowed, add 1 egg at this step.)
Form about 8 mini meatloaves and place on greased baking dish or cookie sheet.
Make glaze by mixing together:
1/2 cup ketchup
1/4 cup brown sugar
4 tsp apple cider vinegar
1/2 tsp dried mustard
2 tsp hot sauce (optional)
Spread glaze on top of meatloaves.
Bake in a 400 degree oven for 30-40 minutes, until crispy and cooked through.
Serve over mashed potatoes...yum!
So, how about you? What new recipe did you try this week? Link up your blog post in the comments section below or simply leave a comment.
For this week’s Willing Cook-A-Long challenge, I have decided to combine two recipes (again). I’m going back to dessert, but I want to include the lovely fall flavors and the efficiency of freezer cooking. So, I am going to try a combination of Pumpkin Chocolate Chip Cookies and Slice & Bake Chocolate Chip Cookies.
Are you in for cookies next week? Or will you try a different recipe? How will you join in the Willing Cook-A-Long?
How the Willing Cook-A-Long works:
- I will come back next week with my review of the willing cook-a-long new recipe and the changes I made for my food allergy home.
- You can make the same recipe as I (with or without changes), or…
- You can make your own new dish and tell us about it.
Regardless of what you choose to do, come back here next Friday and link up to your post (if you have a blog) or just tell us what you made in the comments. Can’t wait to hear of all your new dishes next week!
Happy Willingly Cooking-A-Long!