Tag: comfort food

Gluten Free Chicken Parmesan

At the beginning of my gluten free journey, one of my first successful home cooked meals was a personal favorite of mine, Chicken Parmesan.  I am Italian so this was a big deal!  In this post, I’ll show you how with just 2 ingredient swaps I made a gluten free adaptation of this classic comfort food that tastes just like the one you remember!

Serving size, 1-2 cutlets per person

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Ingredients:

  • thin sliced boneless chicken breast, 6 oz. per serving
  • white rice flour
  • 1 egg + 1 tbsp. water
  • Tuscan seasoning
  • gluten free seasoned Italian breadcrumbs (I recommend Aleia’s)
  • olive oil
  • marinara sauce, jar or homemade
  • shredded cheese (mozzarella, parmesan, fontina, gruyere)
  • Italian parsley for garnish

Preparation:

To save time, I bought thin sliced chicken breast.  For thicker cuts, you will need to place the chicken between 2 sheets of plastic wrap and pound to 1/2″ thickness with a meat mallet.  Cut into 6 oz. serving portions.

Before you get started with the chicken, preheat the oven to 350º.  Stir together a small batch of marinara sauce.  I used a 29 oz. can of tomatoes, 3/4 cup diced onion, 1 minced garlic clove, 1 tsp. brown sugar, 2 tsp. basil and 1 tsp. oregano.  You can of course just warm up some jar sauce (I won’t tell 😉 ).

Set up 3 breading trays, one with rice flour, one with the beaten egg + water, and one with gluten free breadcrumbs.  Sprinkle the rice flour and egg with seasoning.

Heat 2 tbsp. olive oil in a large non-stick skillet.  Pat each piece of chicken in the seasoned flour.  Next, dip the floured chicken in the egg, shaking off the excess.  Finally, roll in the breadcrumbs, turning to coat both sides.

Cook the chicken 3 minutes per side, until nicely browned.

Don’t crowd the chicken in the pan, if necessary, cook it in 2 batches.

The chicken does not need to be cooked through at this point, it will finish in the oven.  Transfer the browned cutlets to a baking sheet.

Top each piece with a ladle (~1/4 cup) of marinara and shredded cheese.  While mozzarella is traditionally used in this recipe, you can use any cheese you prefer.  I love gruyere or fontina cheese, for their mild flavor and superior melting characteristics.

Finish in the oven for 15-20 minutes or until the cheese is melted.

Garnish with parsley and serve with your favorite gluten free pasta.

I made Jovial Caserecce brown rice pasta, and it was delicious!  Confession, all the while I was cooking, I had my eye on the biggest piece of chicken, and I finished every bite!

When I made this for company, no one knew it was gluten free.  Mum’s the word!

Notes ♪♫ Plain white rice flour works better than gluten free all purpose flour in this recipe.  Don’t use a flour blend that contains gum, as the breading may turn out soggy.  Also, some prepared sauces, seasoning mixes and even grated cheese may contain hidden gluten, always check the ingredient labels!

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Shrimp with Broccoli and Gluten Free Tagliatelle

Who said you can’t make a healthy, delicious meal from scratch without spending hours in the kitchen? Here is a light and easy dinner that will become a family favorite.  The dish was inspired by a little out of the way place where Hubby and I used to go out to eat, back in the dating days!  The restaurant version was made with tons of butter and egg noodles, but I’ve made a lighter, gluten free version that is oh so good.  Ready in less than 30 minutes, it’s perfect for busy weeknights.  Notice that I used a healthy amount of garlic?  Yes, the garlic flavor is quite prominent in this dish!  You can cut back if you wish, but I encourage you to try it.

-Dinner for two

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Ingredients:

  • 12 jumbo raw shrimp
  • 4 oz. gluten free noodles *see notes
  • 1 broccoli crown
  • 1 heaping tablespoon of garlic, minced
  • 1 tbsp. olive oil plus more for finishing
  • salt and pepper to taste
  • pinch of red pepper flakes, optional
  • 2 tbsp. butter, divided

Preparation:

This dish comes together in a flash, so you will want to have all your ingredients organized before you begin.  If the shrimp are frozen, thaw them under cold water, peel and devein.  Cut the broccoli into florets and mince the garlic.  Set up a pot of salted water for the pasta.

I’m using a large nonstick skillet for this recipe.  I started the dish by gently warming the garlic in 1 tbsp. olive oil over lowest heat for 5-10 minutes to mellow the flavor.  If you like, add a pinch of red pepper flakes for a pop of heat!  Keep that burner on low, you don’t want the garlic to brown or burn.

Steam the broccoli for 3 minutes then run it under cold water to stop the cooking.  Drain to remove most of the liquid.  Cook the tagliatelle to 3 minutes less than package directions.

Raise the heat to medium low and add 1 tbsp. butter to the garlic.

Add the broccoli to the skillet and stir to coat.

Add the shrimp, distributing it evenly and making sure it has contact with the pan.  (Here’s where that larger skillet comes in handy).

When the bottoms are barely pink turn the shrimp over, 2-3 minutes.  Season with salt and pepper to taste.  The shrimp are not completely done at this point, they will finish cooking with the noodles.

Add the cooked noodles to the skillet with the remaining 1 tbsp. butter.  Toss well so all the ingredients are blended and evenly coated with butter and transfer to a serving platter.

Finish with a drizzle of good olive oil.

What a beautiful plate to bring to your table.  So easy and delicious, and dare I say healthy?

Notes ♪♫ The original entrée that inspired this post was made with egg noodles.  I wasn’t able to find a gluten free version of the wide, curly egg noodles that I remembered, but we are loving the gluten free Tagliatelle from Jovial that I used in this recipe.  One of my favorite brands, they are delicious and held up well in this dish!

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Chicken Thighs with Andouille Sausage

Sometimes the addition of one or two ingredients can take a simple dish from ordinary to WOW!  In this recipe, the most basic of chicken dinners gets a spicy kick from Andouille sausage.  Made with smoked pork and cajun spices, just one link of Andouille sausage is enough to flavor the cooking oil that we use to brown the chicken and veggies.

Ingredients:

  • 6 skinless chicken thighs
  • 1 link Andouille sausage
  • 1/4 cup cornstarch
  • creole seasoning
  • 2 carrots
  • 1/2 sweet onion
  • 1 potato
  • olive oil
  • fresh chives, for garnish

Preparation:

Remove skin from chicken thighs (optional).  Place the thighs in a plastic bag with 1/4 cup cornstarch and shake to coat.  Heat an oven proof skillet over medium and add about 3 tbsp. olive oil.  Add the sausage and cook 1 minute to flavor the oil, then begin browning the chicken on all sides and sprinkle with creole seasoning.  Don’t crowd the pan.  If necessary, brown the chicken and sausage in 2 batches as I did.

Preheat the oven to 375º and mist a 9″ x 13″ baking dish with cooking spray.  Transfer the browned chicken and sausage to the baking dish and place in the oven.  Reserve the fat in the skillet.

Add the carrots, onion and potato to the skillet with the reserved fat.  Stir and toss to coat then sprinkle with creole seasoning.  Place the skillet in the oven.

Bake the chicken and veggies for 1 hour at 375º.  About half way through, remove any excess liquid from the chicken and reserve it for another dish (it makes a wonderful soup stock).  To serve, arrange the chicken and veggies on a platter and garnish with fresh chives.

We both loved this meal.  The chicken was moist and delicious with an unexpected pop of flavor from the Andouille!

Notes ♪♫ Look for sausage made with all natural ingredients, no preservatives, and no nitrites.  Today many brands carry a gluten free label.  If not, always check the ingredients and if you’re not sure, go to the manufacturer’s website and don’t hesitate to call or email them for more information.

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Gluten Free Spring Onion Soup

Spring Onions have arrived at the market, and with them the promise of warm weather and sun filled days ahead.  Once a year, I will indulge and purchase a few to make my last soup of the season, before we head into summer.

Spring Onions are sold in bundles like this one with the greens attached.  You can see that the young bulbs have not yet developed their dry, papery skins.  When you get home, you might be inclined to chop off the greens and discard them.  Don’t!  They are incredibly aromatic and will add a nice, savory kick to your soup stock.

This recipe is vegetarian, but you could add meat if you like.  Beans would also be a great addition!

Ingredients:

  • 3 spring onions sliced and quartered, greens reserved
  • 4 carrots, sliced into half moons
  • 4 celery stalks, sliced
  • 3 garlic cloves, minced
  • 14 oz. can diced tomatoes
  • salt and pepper to taste
  • 1 tsp. thyme
  • 1/2 tsp. sage
  • 1/2 tsp. turmeric
  • 8 oz. gluten free pasta

Preparation:

Remove the greens from the onions, wash them and place in a stock pot. Add water to cover.  You can also throw in the tops of your celery stalks if you like, they too are aromatic and will add more flavor to the base of the soup.

After a 45 minute simmer, the greens have given up all of their goodness and can be removed and discarded.

Next slice and quarter the onion bulbs and add them to the pot along with the carrots, celery and garlic.  You should have about 6 cups total veggies.

Season with salt and pepper to taste and add the sage, thyme and turmeric.  Stir in the canned tomatoes with their juices.  Simmer 1 hour.

When the soup is ready, add the uncooked gluten free pasta directly into the pot.  It will absorb liquid as it cooks and thicken the broth nicely.  Simmer 5 more minutes or until the pasta is cooked through.  A garnish of chives and it’s ready to serve.

Simple ingredients, with a vibrant burst of spring flavor.

Notes ♪♫ I used Veneziane gluten free Ditalini in this recipe.  Finding gluten free soup pasta is always a challenge, but luckily this brand is available to me locally.  If you can’t find it, don’t hesitate to improvise with larger gluten free pasta shapes like elbows or shells.  You can even use broken lasagna noodles in a pinch!

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Beef Short Ribs with Polenta

With time on my hands this week, I decided to make hubby one of his favorite slow cooked meals, Braised Beef Short Ribs.  The ribs were marinated in red wine with herbs, then slowly simmered on the stove top until the meat was tender and falling off the bone.  I served them over creamy Polenta, with a side of roasted green beans.

2 Servings (for heartier appetites, allow 2 ribs per serving)

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Ingredients:

  • 2 bone in beef short ribs
  • 3/4 cup of red wine
  • sprigs of rosemary, thyme and chives
  • salt and black pepper
  • 3 tbsp. olive oil
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1/2 sweet onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp. ketchup
  • 1 tbsp. honey
  • 2 cups gluten free stock (chicken, beef or vegetable)

Preparation:

Combine the wine and herbs in a covered baking dish with lid.  Add the short ribs and season with salt and fresh ground pepper.  Cover and marinate the short ribs for 2 hours at room temperature, turning every 30 minutes.

About 3 hours before dinner, pour the marinade into a sauce pan and keep warm.  Sear the ribs in a deep skillet with 2 tbsp. olive oil.  You can also use a Dutch oven, or other heavy pan with a cover.

Remove the ribs, and add the carrots, onion, celery and garlic with 1 tbsp. more olive oil. Season with salt and pepper.  Cook 5 minutes, stirring frequently.

Take the skillet off the heat and pour in the reserved marinade.  Deglaze the pan, then add the stock, honey and ketchup.

Return the short ribs, cover and turn the heat down to the lowest setting.  You want a constant slow simmer.

After 3 hours of gentle heat, the ribs are melt in your mouth tender and pulling away from the bone.

The skillet liquid is full of rich flavor.  Strain it into a sauce pan and reserve for soup stock!

I made individual serving bowls, and set each short rib over Polenta, with just a drizzle of the pan juices.  Carrots and fresh parsley add a pop of color.  Roasted green beans were served up on the side.

Notes ♪♫ I used a simmer mat in this recipe.  It’s one of those kitchen gadgets you didn’t know you needed until you have one.  It will prevent hot spots, maintain that low steady simmer, and keep your rice and delicate sauces from burning.  It is perfect for recipes like this one, where braising is done on the stove top.

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Thanksgiving Turkey

The holidays are upon us and all of the accompanying activities.  The parties, the shopping, the cooking and baking!  Thanksgiving is one of the biggest food holidays of the year, and you may be feeling overwhelmed about the big day, especially if you are planning a gluten free meal that will appeal to everyone.

This year don’t stress about the menu, I’ve got you covered on the main course and all the sides.  Let’s get started with the turkey.  Once you try this method of roasting a turkey, you will never do it any other way!

Ingredients:

  • 1 whole turkey 11-12 lbs.
  • 1/4 cup (1/2 stick) butter, softened
  • 1/2 cup (1 stick) butter, melted
  • 2 tbsp. fresh sage, rosemary and thyme
  • cheesecloth

Preparation:

Take a half stick of butter out to soften at room temperature and melt another stick of butter in a small saucepan.  Soak the cheesecloth in the melted butter until completely saturated.

Empty the sink and clear  away any utensils, etc.  Set up your roasting pan right next to the sink, and place the roasting rack in the sink.  Have a plastic trash bag ready.  Place your turkey in the sink on the roasting rack and remove the packaging.  Remove the neck and giblets and reserve them for another dish or discard.  Rinse the turkey, including the cavity, and be careful not to splash water everywhere.  Pat the turkey dry with paper towels.  Now lift the turkey, rack and all into the roasting pan.  Dispose of the packaging, giblets and paper towels in your trash bag.

Now you should have a nice clean turkey and an empty sink.  Take a few minutes to scrub the sink down and rinse it well.  If anything dripped on the counter, floor or refrigerator clean it up now.

Preheat the oven to 325º.  Mince the herbs and combine with the softened butter, then rub the butter all over the turkey.  Be sure to get under the wings.

If you are stuffing the bird, spoon the stuffing into the cavity.  Don’t overfill, if you have extra stuffing spoon it into a baking dish and bake it separately.  Secure the legs and pin down the wings.  Now remove the butter soaked cheesecloth from the saucepan and drape it over the turkey.  Add a cup of water to the roasting plan and place it in the oven.

Melt the remaining 1/4 cup of butter and combine it with 1/2 cup gluten free turkey stock.  Keep warm for basting.  Roast the turkey for 3 to 3-1/2 hours, basting (right over the cheesecloth) every 20 minutes.  Add more water to the roasting pan as needed, and when you run out of liquid for basting draw some from the bottom of the pan.

Remove the cheesecloth during the last 45 minutes of roasting.  Continue basting every 15 minutes.  Turkey is done when the internal temperature reaches 165º.

Remove the turkey from the oven and immediately scoop out the stuffing, cover and keep warm.  Tent the turkey with foil and let it rest for 30 minutes before carving.  Enjoy your appetizers and first course while the turkey rests.

Now that you know how to roast a turkey, please check out all my Thanksgiving sides!  I’ve got you covered with gluten free dinner rolls, soup, stuffing and those yummy potatoes!

And as we go about preparing for the big meal, don’t forget that home and family are the real heart of the holidays.  God bless you all and I wish you a very happy Thanksgiving.

Notes ♪♫  Turkey is a naturally gluten free food, but I still look for the gluten free label when choosing our Thanksgiving turkey.  Avoid brands that inject the turkey with basting solutions to make the bird moist, they often contain gluten.  Ditto for the gravy packets, throw them away and make your own gluten free gravy.

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Jambalaya Stuffed Peppers

I had so much fun in the kitchen this week, making these pumpkin inspired stuffed peppers!  We love jambalaya, and while I do make it now and then, this time I’ve gone a step further and used it as a stuffing for my beautiful orange bell peppers.  The orange color really speaks to October, fall and Halloween!

Carving out the cute little jack-o-lantern faces took some patience!  Were they Pinterest worthy?  Probably not, but you get the idea!  At any rate they were delicious.  If you like comfort food with a spicy New Orleans kick give this one a try!

Yield: 6-8 stuffed peppers, depending on size

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Ingredients:

Preparation:

Heat a large pot of salted water for blanching the peppers.

Cook ¾ cups brown rice according to package directions.  I cooked mine in a rice cooker using 1 cup water, one cup chicken broth and ½ tsp. seasoning.

Cut the tops off the peppers, then remove the seeds and ribs.  For a fun fall twist, use a small paring knife to carve out a jack-o-lantern face.  Don’t discard those cutout pieces, chop them up to add to the filling!

Heat a large non-stick skillet and begin browning the sausage.  When cooked through, transfer the sausage to a bowl and leave any remaining fat in the pan to flavor the other ingredients.  Add more olive oil as needed.

Next sprinkle the chicken with seasoning and brown on all sides.  Remove and set aside.

Add the shrimp and cook just until they turn pink.  I diced most of the shrimp but left a couple whole for garnish.  Remove and set aside.

Finally, add the onions, bell pepper and garlic to the skillet with a little more olive oil.  Cook for 2 minutes then push the veggies to the side of the pan and add the tomato paste.  Let the paste cook for a minute, breaking it up with a spatula before stirring it into the veggies.

To finish the jambalaya, whisk in 1 cup of chicken broth then stir in the meat and rice, tossing well to combine.

Blanch the peppers for 3 minutes in boiling water.  Drain well and arrange in a baking dish that has been misted with cooking spray.

Spoon the jambalaya mixture into the peppers and bake for 20 minutes at 350°.  Top peppers off with a whole shrimp.

Notes ♪♫ I made a few stuffed peppers, so we had plenty of jambalaya left over.  You could make 6 to 8 stuffed peppers from this recipe.  They freeze well too, just wrap in tin foil and freeze in an airtight safe container.

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Gluten Free American Chop Suey

I grew up eating American Chop Suey and have been making this peasant dish my whole life.  It wasn’t until I became an adult that I realized this was not an Italian recipe, and in fact variations of this dish exist all over the country.  From goulash, to slumgullion (huh?), to simply macaroni and beef, this is a meal that goes by different names but is universally loved.

These days I am grateful that delicious, gluten free pasta is readily available so I can still enjoy this comfort food.  It goes from stove top to table all in one pan, for easy cleanup!

In my rendition I add Italian sausage for a spicy kick, and more healthy veggies to round out the plate.  I was thrilled to find gluten free elbow macaroni that is traditionally used in this dish!  If you can’t find elbows, go ahead and substitute shells, or even penne or fusilli.

4 servings

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Ingredients:

  • Cooking spray
  • 8 oz. Lean ground beef
  • 8 oz. Italian sausage, hot or sweet
  • 1/2 sweet onion, diced
  • ½ cup mushroom, diced
  • ½ small zucchini, diced
  • 2 cloves garlic, minced
  • 1 tbsp. Olive oil
  • 29 oz. Can tomato sauce
  • 2 tbsp. tomato paste
  • salt and pepper to taste
  • 1/2 tsp. Oregano
  • 1 tsp. Basil
  • 1/2 tsp. Marjoram
  • 1 tsp. Brown sugar
  • 6 oz. gluten free elbows
  • Fresh parsley for garnish
  • Grated Parmesan cheese for serving

Preparation:

Mist a deep heavy skillet with cooking spray and add 1 tbsp. olive oil.  Add the ground beef and sausage and begin breaking it up with a spatula.

When the meat is completely browned, season with salt and pepper and add the onions and garlic.

Cook for 2 minutes then add the remainder of the vegetables, sprinkle of salt and a few grinds of black pepper.

It may look like a lot of veggies, but they will cook down and disappear into the sauce (don’t tell the kids ????).  Stir the veggies into the meat.  When the veggies have cooked for a few more minutes make a spot in the center in the pan and add the tomato paste.

Let it toast for a minute then stir it into the mixture.

Add the tomato sauce, brown sugar, basil, oregano and marjoram.  Stir well, cover and simmer 30 minutes.  Then simmer partially uncovered for 10 more minutes to thicken the sauce.

To finish the dish, cook the pasta to two minutes less than the package directions.  Drain and add to the skillet and finish cooking in the sauce.

Finish with grated cheese and fresh parsley.  Bring it to the table right in the skillet!

Notes: ♪♫ Traditionally a meat and pasta dish with tomato sauce, I packed mine with veggies for more nutrition and fiber.  Once cooked down, the veggies are almost invisible and take on the flavors of the dish.  Let it be your little secret!

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Gluten Free Orange Chicken

Foodie friends, I’ve been craving Chinese food!  Unfortunately for me, many Asian dishes are made with soy sauce, so they are off limits on a gluten free diet.  I have been thinking about a lightened up, gluten free version of this classic dish for a while now and dinner was a hit!  The chicken is not fried, so it’s a bit healthier than the restaurant version.  Gluten free coconut aminos make it safe for me, and lower in sodium for hubby.  I served it over fried rice.  Mr. Cucina is not gluten free, and he said this one is a do-over, the ultimate compliment!

3-4 servings

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Ingredients:

For the marinade:

  • 12 oz. Boneless chicken breast
  • ½ cup frozen orange juice concentrate
  • 2 tbsp. coconut aminos
  • 1 garlic clove, minced
  • 1 tbsp. Honey
  • ¼ tsp. Powdered ginger
  • 1 tsp. toasted Sesame oil
  • zest of 1 orange

For the sauce:

  • 1 tbsp. Olive oil
  • 1 garlic clove, minced
  • 1 tbsp. Arrowroot starch
  • ¼ cup gluten free low sodium chicken broth
  • ½ cup orange juice concentrate
  • 1 tsp. honey

For the garnish:

  • 1 tsp. Sesame seeds, toasted
  • scallion greens, sliced diagonal

Preparation:

Toast the sesame seeds and reserve for garnish.  I like to toast them in a small non-stick saucepan, so that they don’t fly all over the place!  As soon as they start to get a little color transfer them to a bowl.

Cut the chicken into 1” cubes and place in a bowl.  Whisk together the marinade ingredients (orange juice concentrate through orange zest) and pour over the chicken.  Cover and refrigerate for at least 20 minutes and up to 1 hour.

Drain the chicken, reserving the marinade.  To make the sauce, heat the olive oil and minced garlic in a small non-stick saucepan.  Cook one minute until garlic is fragrant, then whisk in the remaining ingredients, arrowroot through honey.

Stream in the reserved marinade, whisking constantly to make a smooth sauce.  Bring to a boil, then simmer until the sauce is thick and bubbling.  Keep warm while you finish the dish.  Important: because the marinade has been in contact with raw meat, it must reach a full boil in order to be safe to eat.

In a large non-stick skillet, heat 1 tbsp. Olive oil and 1 tsp. Sesame oil.  Cook the chicken, turning to brown all sides.  Don’t crowd the pan, spread the chicken out so pieces don’t touch.  Brown in batches if needed.

Dip the chicken in the sauce, a few pieces at a time.

Transfer to a serving bowl and garnish with the scallion greens and toasted sesame seeds.

I served it with fried rice.  Doesn’t that look delicious?  Once you taste it, you’ll want to add this Asian inspired dinner to your rotation.  We loved it and it was just as good leftover!

Notes ♪♫ Using frozen orange juice concentrate along with orange zest gives the sauce a more intense citrus flavor and helps with thickening.  If using orange juice, you will need to adjust the amount of arrowroot starch in order for the sauce to reach the right consistency.

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Gluten Free Meatloaf

A word of Caution- This recipe contains oats.

A recent statement from Gluten Free Watchdog states that they cannot currently recommend ANY brand of gluten free oats.

Whether or not you continue to consume oats is a personal choice.  As we await more information, I will preface any recipes that include oats with a link to this important statement from Gluten Free Watchdog, an independent, subscriber-driven gluten-testing organization.  About | Gluten Free Watchdog

***

Are you missing meatloaf on your gluten free diet?  Meatloaf made with gluten free breadcrumbs can be disappointing, a wet soggy mess that doesn’t hold together.  Today I’ll show you how to make a moist tasty meatloaf that won’t fall apart when you slice it.  By the way, this meatloaf is loaded with healthy veggies, but we’ll let that be our little secret!

4 Servings

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Ingredients:

Preparation:

Finely mince the veggies, using a knife or electric chopper.

Season the veggies and garlic with salt and pepper, then sauté in a little olive oil.  I used onion, bell pepper, mushroom and zucchini.  They will almost disappear into the meatloaf!

When the veggies have reduced by half, set aside to cool.

Whisk together the egg, ketchup, brown sugar, red pepper flakes and Worcestershire.  Be sure your Worcestershire sauce is gluten free, check labels and don’t hesitate to contact the manufacturer if needed.

Now add the meat and the cooled vegetables, mixing it together with your hands.  I usually use pork sausage, but today I had Italian chicken sausage and it worked just as well.

Next add the breadcrumbs, rolled oats and potato flakes, and work together until well combined.

Press the mixture into an 8″ loaf pan.  I used a nonstick pan, but if you have a glass loaf pan be sure to mist it with cooking spray.

Now squeeze a little ketchup over the top and use a fork to spread it evenly and make a line pattern, like this.

Bake for 30-35 minutes at 350º.  When it’s done, you should see a little browning around the edges, and the meatloaf will begin pulling away from the sides of the pan.  The internal temperature should reach 150-155º, if you’re not sure check with a thermometer.

Ready to serve, this meatloaf is moist and juicy, definitely not falling apart.

Meatloaf night is back, and no one will guess that it’s gluten free!

Notes: ♪♫ Always check your ingredients for gluten, including sausage, breadcrumbs and spices!  For those with Celiac disease, only use oats processed under a purity protocol, such as Bakery on Main.

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