One of our staples is meatloaf. It takes too long for a weekday meal, so I make it in the morning, refrigerate & then reheat and serve at supper. On the rare occasion we’re home early we might make it that night, but an hour to wait is a looooong time when you’ve got hungry kids.
1 lb ground beef (or turkey)
1 cup gluten free oatmeal (we like Only Oats) or gf breadcrumbs
1 tsp gf tamari sauce (like soy, no wheat! San-J is one brand)
1 tsp each: garlic, onion powder, oregano, salt, pepper
1/2 tsp cumin (all spices are to taste)
Splash or two of Bull’s Eye BBQ Original Sauce
Mix together well. If it seems dry, add a splash of milk sub. Press into a loaf pan. Top with an even layer of Heinz Ketchup and Bull’s Eye. You want it nicely covered & mixed together. This keeps it moist and adds flavour.
Bake at 350 for 50 minutes. Serve with mashed potatoes and a vegetable. Bonus points if you serve with the Biscuits.
This does freeze well. Cut into slices prior to freezing for easier reheating.