Monday, February 17, 2014

Martha Stewart's Meatloaf-optional-GF or GAPS

Martha Stewart's Meatloaf 101 {altered -Gluten Free or GAPS diet}

Serves 8 to 10

4 slices white bread, torn into pieces - 1/2 c. gf crumbs or cooked cornmeal

1 3/4 pounds ground beef

3/4 pound ground pork {used turkey}

1 medium yellow onion, peeled and cut into eighths

2 cloves garlic

2 stalks celery, cut into 2-inch pieces

2 carrots, peeled and cut into 2-inch pieces

1/2 cup fresh flat-leaf parsley{used thyme}

1 large egg

1 tablespoon coarse salta

2 teaspoons freshly ground pepper

2 tablespoons packed light-brown sugar {used maple syrup/honey}

3/4 cup ketchup, divided, 1/2 and 1/4 c. for topping

4 teaspoons dry mustard, divided in half

Preheat oven to 400 degrees

Mix optional cornmeal/crumbs and ground meats.

Pulse onion, garlic, celery, carrots, and parsley in food processor until finely chopped.

Add to beef mixture; combine using your hands. Mix in egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper. Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.

In a small bowl, combine the remaining 1/4 cup ketchup and 2 teaspoons dry mustard, and the brown sugar; stir until smooth.

Brush mixture over top of the meatloaf. Place the pan on a baking sheet to catch drippings.

Bake until a meat thermometer inserted in the center reaches 160 degrees, about 1 1/2 hours. (If the top of the meatloaf starts getting brown, cover with foil and continue baking.) Let meatloaf stand 15 minutes before slicing.

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