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.

Mom’s Meatloaf

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)

1 egg

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.

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