Parmesan Meatloaf (gluten free)

  As you guys may have noticed, we’ve been slowly edging gluten out of our diet since the gestational diabetes issue.  We’re not opposed to the occasional pasta dish, but both the Mr and I have found that our skin breaks out less when we eat less wheat, so why not try some alternative options?
1 lb ground turkey
1 lb ground beef
2 eggs
1/4 c gluten free breadcrumbs*
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried oregano
1-2 cloves garlic, finely minced
1 small onion, chopped
1/2 tsp salt
1/4 tsp ground black pepper
1/2 c Parmesan cheese, grated 
1/2 c marinara pasta sauce
1/2 c Mozzarella, shredded 
*I used flax meal
  Start by preheating your oven to 350 degrees.
  Mix all of your ingredients except for your tomato sauce and mozzarella in a large bowl.  Don’t overwork the mixture, but make sure everything is combined.  Place the mixture into a greased loaf pan (I always grease my pans with olive oil but you can use spray or another oil) and top with your pasta sauce.
  Put the pan on a lined baking sheet (it’s probably going to bubble over and you do NOT want to have to clean that out of your oven!) and cook in the preheated oven for about an hour.  Take it out and sprinkle your grated mozzarella over the top.  Put it back in the oven for a few minutes to melt the cheese and then allow to cool for 5-10 minutes before serving. 
  This was…acceptable.  It wasn’t bad, but it wasn’t anything special either.  None of us disliked it, but we weren’t terribly excited about eating it either.  I think in the future I’ll try substituting flax meal in for the breadcrumbs in one of my other, tried and true meatloafs.

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