Recipe: Monday Morning Gluten Free Meatloaf

We had some great refrigerator meatloaf last night and I wanted to share it with you all, since I’ve been working fervently to create what, in my opinion, is a super wonder GF meatloaf with regular (not specialty GF) ingredients.  Enjoy.  I know I did. 😀

2 lb ground turkey
1 onion, diced (reserve 1/4 c. for glaze)
1/2 lb mushrooms, sliced
1 egg, beaten
3 cups rice, cooked (leftover is fine)
2 tblsp. Worchestershire sauce
Salt & Pepper to taste

1/3 c. A1 steak sauce
1/4 c. diced onion (use from the one above)
1 tblsp. wildflower honey
1 tblsp. brown sugar
1/4 tsp. Mexican chili powder
1/4 tsp. smoked paprika
1/2 tsp. ground mustard
1/2 tsp garlic powder
salt and pepper to taste

1.  Preheat oven to 350 degrees F.

2.  Sweat mushrooms with a pinch of salt for about 5 minutes over medium heat, or until a great deal of the water comes out.

3.  Take all meatloaf ingredients and smash together in a big work bowl.  Work it with your hands until it is consistant througout.

4.  Dump meat mixture into a loaf pan to form, but turn out onto a baking sheet to bake (you get more crust this way, and after all, isn’t crust what we all need out of life?)

5.  Put meatloaf into oven for about 20 minutes to set form, then remove and glaze.  Put meatloaf back in oven and bake until the internal temperature reaches about 155 degrees F.  Remove from oven and let it rest until internal temperature reaches 160 degrees.  Slice and serve. 🙂

6.  To make glaze, mix all the glaze ingredients together and use a brush to brush it on the meatloaf.  If it doesn’t taste just a little too sweet and a little too salty, you’ve done something wrong. 😉  The onions are a little tricky to brush on, just make sure they’re stuck somewhere to the loaf.


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