Sunday, May 18, 2014

Gluten free. Egg free. Dairy free. YUM

Meatloaf  -- mine's made with chopped chuck, salt and pepper, lots of chopped garlic( 3 cloves for 2 pounds of meat), chopped parsley-- about a handful-- and two cups of Rice Chex-- smushed. 
  Form a fat pancake shape and put in a frying pan over high heat until the bottom browns well. Fats will be released and these can be drained.  Turn meatloaf over ( spatula is good for this-- a fork will not work!) and brown on the other side. 
 When browned on both sides, turn heat to medium, put cover half way on pan-- tilt it-- And cook for twenty minutes. 
(If you cover the pan fully-- the meatloaf will steam-cook. Makes it musher inside--and I prefer non- mushy. )

You can also bake a meatloaf in the oven for 25-30 minutes on 350 degrees. When I bake meatloaf I wrap a few bacon strips around it to keep it moist. 

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