Tag: gluten free

Gluten Free Applesauce Prune Muffins

Here is a hearty breakfast muffin that will satisfy your morning hunger.  Mildly sweet and loaded with fiber (because who doesn’t need more of that?), they are reminiscent of bran muffins, with flax standing in for the wheat bran.  The prunes are pureed with the applesauce and have a similar texture to raisins.  (If the idea of prunes doesn’t excite you, then raisins can be substituted, but I encourage you to give this a try.)

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I like to buy unsweetened applesauce cups for recipes like this one, because you don’t have to open an entire jar only to have it go to waste.  This recipe uses 2 of the 3.9 oz cups.

I prefer golden flaxseeds to brown.  I process them in a coffee grinder when needed for a recipe.  You can buy ground flaxseed meal, but if you don’t use it quickly it can go rancid. By grinding the seeds when you need them, they will always be fresh.

Ingredients:

Dry Ingredients:
Wet Ingredients:

Preparation:

Combine the dry ingredients in a bowl and whisk well.

Puree the applesauce and prunes in an electric chopper or food processor.  Add to a separate bowl with the remaining wet ingredients and whisk to blend.

Preheat the oven to 400º.  Add the dry ingredients to the wet and use a batter whisk to combine.  Scrape the sides of the bowl with a spatula to be sure all of the dry ingredients have all been incorporated.

Let the batter rest while the oven preheats, then spoon into a 12-cup muffin tin.  Dip a small spatula in water and smooth the tops in a circular motion.

Bake for 20 minutes and check that they are done with a toothpick.

Cool in the pan for 15 minutes, then transfer to a rack.

If not serving immediately, you can cool to room temperature then wrap individually in plastic wrap and store in a freezer safe bag.  I usually freeze muffins to have for breakfast during the week.

Notes ♪♫ Better Batter Original Blend is my flour of choice for muffins, quick breads and cookies.  Remember to use my Promo Code MGFC30 for 30% off!

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Millet and Buckwheat Toasting Bread

Millet Buckwheat Toasting Bread

I have been a home bread baker for many years, and despite a Celiac diagnosis in 2017 I continue to experiment with different recipes, always looking for that gluten free loaf that will make me smile.

This hearty toasting bread is made with whole grains and seeds that give it great texture.  It is full of flavor, fiber and nutrition, a welcome change from typical gluten free store breads made with refined flour.

The recipe is somewhat involved, and I get that it’s not for everyone.  But for all who want to give it a try, I have broken it down into small steps that are easy to follow.  The ingredients are bulleted, so you can easily look all the way through and see what you need.  I also provide a complete ingredient checklist at the end of the recipe, which can be printed and used as a shopping list.

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You might be interested to know that I used a grain mill in this recipe.  I like to buy millet and buckwheat in whole form and mill them at home when I need flour.  Since this bread contains millet and buckwheat in both whole and flour form, I only need to stock the grain.

Adapted from a recipe by Ellen Brown, yield 1 loaf

*Contains Oats – see notes

Step 1 Mill (see Notes at bottom)

Mill the following grains on the finest setting.  You may have to add in a few more grams of each to end up with the finished weight in flour.  If you don’t have a grain mill don’t worry!  Just measure the exact weight in millet and buckwheat flour.

  • 120 g. millet
  • 45 g. buckwheat

Read more about how I use my grain mill in gluten free baking.

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Step 2 Soak

Boil water.  Add the following whole grains (not flour), cover and remove from heat.  Soak for at least 10 minutes or until you are ready with the other ingredients.

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Step 3 Proof the yeast

Grind Chia seeds in a coffee grinder.  Combine with the following in a small bowl and proof for 10 minutes.

  • 1 tbsp. Chia seeds, ground
  • 2-¼ tsp. Instant yeast
  • 6 tbsp. Warm water
  • 2 tsp. Honey

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Step 4 Whisk together Dry Ingredients

  • Milled flours from Step 1
  • 45 g. cornstarch
  • 65 g. potato starch
  • 47 g. tapioca starch
  • 32 g. gluten free cornmeal
  • ½ tsp. Xanthan gum
  • ½ tsp. Salt
  • 2 tbsp. Sesame seeds
  • ¼ cup gluten free rolled oats *(omit if avoiding oats – see notes)

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Step 5 Whisk together Wet Ingredients

  • Soaked grains from Step 2, drained and rinsed in cool water (so it doesn’t kill the yeast)
  • Proofed yeast mixture from Step 3
  • ¼ cup honey
  • 100 ml. Warm water (about 6 tbsp.)

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Step 6 Combine

Combine wet (Step 5) and dry (Step 4) ingredients together in the bowl of a stand mixer.  Beat with the paddle attachment for 3 minutes.

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Step 7 Rise

Line a loaf pan with parchment paper.  Here I’m using a 1 lb. loaf pan.  Having made this loaf many times, I found that this size pan works best.  Transfer the dough into the prepared pan and smooth it out with a spatula that has been dipped in water.  Cover with oiled plastic wrap and let it rise for about an hour.

Ideally, the loaf should rise to the top of the pan.  It doesn’t always happen with a heavy, dense dough like this.  Especially in a chilly kitchen.  I have learned with experience that a proofing box is the way to success.  It took about 50 minutes for the dough to be ready to bake with my proofing box set to 80º.

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Step 8 Egg Wash

  • 1 egg
  • 1 tbsp. Water
  • 2 tbsp. Pumpkin seeds
  • 2 tbsp. Sunflower seeds

Beat 1 egg with 1 tbsp. warm water and brush the top of the loaf (you won’t need the entire egg, so reserve the rest for breakfast).  Sprinkle the loaf generously with pumpkin and sunflower seeds.

 

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Step 9 Bake

Preheat the oven to 375°.  Set a pizza stone on the middle oven rack.  Place the loaf in the oven and throw a few ice cubes onto the bottom of the oven to create steam.  Quickly close the door and bake for 40-45 minutes, or until the internal temperature reaches 200°.  Crack the oven door about 1″ during the last 5 minutes of baking, to keep the loaf from deflating.  Note that you will not get a big oven spring with this loaf, this is normal.

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Step 10 Cool

This is the hardest part of the recipe!  Lift the loaf out of the pan by grasping the parchment paper on either side.  Transfer to a rack and remove the parchment.  Allow the loaf to cool to room temperature before slicing.  Overnight is even better, place it in a plastic bag (after it cools down) and wait until morning to slice.  It smells so good you won’t want to wait.  Do it though, or the bread may be gummy in the middle.

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 Step 11 Toast it!

This bread was made for toasting!  It is my favorite breakfast bread, and I especially love when the seeds get singed in the toaster.  As with most gluten free breads it is best when eaten immediately.  I always freeze the leftovers in slices that are individually wrapped and stored in a freezer safe bag.  So easy to grab one for breakfast in the morning!

 

FULL INGREDIENT LIST / SHOPPING LIST —> PRINT IT!   Millet Buckwheat Toasting Bread Shopping List

  • ☐ whole millet
  • ☐ whole buckwheat
  • ☐ Instant yeast
  • ☐ Chia seeds, ground
  • ☐ Honey
  • ☐ millet flour
  • ☐ buckwheat flour
  • ☐ cornstarch
  • ☐ potato starch
  • ☐ tapioca starch
  • ☐ gluten free cornmeal
  • ☐ Xanthan gum
  • ☐ Salt
  • ☐ Sesame seeds
  • ☐ certified gluten free purity protocol rolled oats
  • ☐ egg (for the egg wash)
  • ☐ Pumpkin seeds
  • ☐ Sunflower seeds

Notes ♪♫ Oats continue to be highly controversial when it comes to celiac disease.  Whether or not you consume oats is a personal choice.  As a courtesy to my readers, I will identify any recipes that include oats and suggest ingredient substitutes when possible.  I personally use Bakery on Main, their oats are gluten free and processed under a purity protocol.

Originally posted 06/30/2019     Rephotographed 10/22/2024

 

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Gluten Free Chicken Marsala

This restaurant classic gets a gluten free makeover with just two ingredient swaps!  I can’t remember the last time I made Chicken Marsala.  It’s definitely been on my recipe bucket list though, so on my last trip to the liquor store I picked up a bottle of dry marsala wine.

I was able to get thin sliced chicken breast for this recipe, lucky me, a real time saver!  Each slice weighed about 6 oz.  If you can’t find this, just use a whole breast and cut into 1/2″ slices.

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Ingredients:

  • thin sliced chicken breast, about 6 oz. per serving
  • olive oil
  • white rice flour
  • 2 tbsp. butter
  • 1/4 cup shallots, sliced
  • 8 oz. package button mushrooms, cleaned and sliced
  • 1 tbsp. fresh minced sage leaves
  • 1/2 cup dry marsala wine (not cooking wine!)
  • 1/3 cup gluten free chicken broth
  • 1/2 cup heavy cream
  • salt and pepper to taste
  • 8 oz. gluten free penne (I used Barilla)
  • Italian parsley for garnish

Preparation:

Once you slice the mushrooms and shallots, this meal comes together quickly, so be sure to have all your ingredients laid out and at the ready.

Heat a large pot of salted water for the pasta.  Dredge the chicken breast in the rice flour, shaking off the excess.

Coat a large nonstick skillet or sauteuse pan, with olive oil, and begin browning the chicken.  Season with salt and pepper.

When the chicken is cooked through (check with a thermometer), remove to a plate.  Cook the pasta to several minutes less than the package directions (it will finish cooking in the sauce.

Add the butter to the pan and stir in the shallots.  Cook for 30 seconds then add the mushrooms and sage.  Season with salt and pepper.

Add the marsala wine to the pan and simmer to reduce by half.

Add the chicken broth and heavy cream and return to a simmer.

Add the chicken back to the pan, along with the pasta.  Toss well and continue cooking for several minutes to warm the chicken through and finish cooking the pasta.

Serve in bowls and garnish with Italian parsley.

Notes ♪♫ Be sure to use REAL marsala wine, not cooking wine.  I picked up a bottle of Nando dry marsala for under $10 and it was excellent in this recipe.  I’m sure I’ll use the rest of it, because this meal was a definite do-over!

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Apple Walnut Butternut Squash

Butternut squash and apple make the perfect pair in this easy autumn side dish.  If you are looking for a fast and easy side for your holiday table, this is it!  Everyone will enjoy it and dare I say it’s healthy?  Nuts are optional, but I think they really add to the flavor.

3-4 servings (double for larger gatherings)

Ingredients:

  • 1/2 butternut squash, peeled and cubed
  • 1 apple, peeled and diced
  • 2 tbsp. chopped walnuts or pecans, optional
  • 1 tbsp. brown sugar
  • 2 tbsp. butter, divided
  • salt, to taste
  • cinnamon

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Preparation:

Toast the nuts in a dry nonstick skillet.  Be careful not to burn them, 2-3 minutes should do it.  Remove from the skillet and set aside.

Peel and dice the apple.  Add 1 tbsp. butter to the skillet and sauté the apples for 2-3 minutes.  Remove from heat.

Steam the butternut squash until tender, then puree with a stick blender.  Stir in the remaining tbsp. of butter and brown sugar.

Place the squash in a serving bowl.  Top with the diced apples and the toasted nuts.  Sprinkle with cinnamon and serve!

Notes ♪♫ Speed up prep time by purchasing peeled and cubed butternut squash, it’s usually available this time of year!

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Gluten Free Pipe Rigate with Brussels Sprouts

This simple side dish has it all, veggies, carbs, and a little protein happily blended together in every bite.  It’s a savory side, with an unexpected hint of sweetness from a drizzle of maple syrup at the end.

The pasta I used in this dish is called Pipe Rigate, an Italian pasta shape that translates to “ridged pipes”.  The short, curved shape with ridges resembles a smoking pipe or snail shell.  I found Gluten Free Pipe Rigate available locally, but you can also get it on Amazon from Le Veneziane.  It was the perfect size pasta to complement the Brussels sprouts in this recipe and I also like adding it to soups.

2 Servings, recipe can be doubled for larger families.

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Ingredients:

  • 1/2 bag (about a dozen) Brussels sprouts, cleaned and halved
  • 1 strip of bacon, diced
  • 1 tbsp. olive oil
  • salt and fresh ground pepper
  • 1 cup (2 oz.) Gluten Free Pipe Rigate or other small gluten free pasta
  • 1 tbsp. butter
  • 1 tbsp. maple syrup
  • 2 tbsp. shaved parmesan cheese (optional)

Preparation:

Rinse the Brussels sprouts and slice in half lengthwise.  Dice the bacon into 1/2″ pieces.  Arrange in an 8″ baking dish and toss with 1 tbsp. olive oil.  Season with salt and pepper to taste.

Bake at 375º for 30 minutes, stirring every 10 minutes.

While the Brussels are baking, cook the pasta according to package directions.  Drain and set aside until veggies are done.

Remove baking dish from the oven and stir in the cooked pasta.  Finish with 1 tbsp. butter, 1 tbsp. maple syrup and shaved parmesan.  Return to the oven and bake for 5 minutes longer.

Give it a good stir, a few more grinds of black pepper and serve right from the baking dish for easy cleanup.

Just add a protein of your choice and you’ll have dinner on the table in no time!

Notes ♪♫ This recipe was inspired by Savory and adapted to be gluten free by subbing gluten free pasta.

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Gluten Free Ham and Bean Soup

This hearty soup will hit the spot on chilly fall nights.  It is one of the best soups I’ve made lately.  I shared with a neighbor, who said I outdid myself- high praise indeed.  You will be glad to know that most of the ingredients are pantry staples, and you can use canned beans for a short cut.  Here are the step-by-step instructions along with some notes on avoiding gluten!

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I was featured at the senior salon pit stop

Ingredients:

  • 1 large, sweet onion, diced
  • 4 carrots, peeled and diced
  • 6 celery stalks, washed and diced
  • olive oil
  • sea salt and fresh ground pepper
  • 8 oz. cubed ham (I used Smithfield)
  • 10 oz. mixed beans (I used a half bag of Hambeens)
  • 1 carton gluten free low sodium chicken broth
  • 1 carton gluten free low sodium beef broth
  • salt free beef bouillon (I used Herb Ox)
  • 1/2 tsp. sage
  • 1/2 tsp. thyme
  • 1 cup cooked corn kernels
  • Schar Table Crackers, for serving

Note ♪ I used HamBeens 15 Bean Soup blend in this recipe.  The package is labeled gluten free.  Be aware though, that other brands of mixed beans may contain barley and should be avoided by anyone with Celiac disease.  I recommend that all beans, regardless of labeling be rinsed several times to minimize potential cross contact.

Preparation:

Rinse the beans under cold water and drain.  Place them in a saucepot and add cold water to cover.  Cover and let them soak overnight.

The next morning, drain and rinse again.  Add back to the saucepot with COLD water, cover and turn the heat on low.  Simmer gently for 2 hours.

Drain and rinse again and set the beans aside.

Heat olive oil in a stainless-steel skillet.  Begin sautéing the veggies, beginning with the carrots as they take the longest to cook.  Season with sea salt and fresh ground pepper and stir frequently for 3-4 minutes.  Transfer the carrots to a 5-quart stock pot and proceed to do the same with the celery and onions.

Hint: Sauté the veggies in olive oil before adding them to the soup for extra depth of flavor.

When the veggies are done, wipe the skillet clean and add the diced ham with a bit more olive oil.

Note ♫ For extra convenience I used Smithfield Anytime Cubed Ham, it is labeled gluten free.  Always check ingredients on prepared foods like ham!

Cook the ham until the liquid reduces and you can see some caramelization on the bottom of the pan.

Add the ham to the stock pot, and deglaze the skillet with a little beef broth, scraping up the caramelized bits at the bottom.  Pour the liquid into the stock pot.

Next, add equal parts of chicken and beef broth, enough to cover the ham and veggies.  Return the cooked beans to the pot, along with the bouillon, sage and thyme.

Simmer until the veggies are soft, then add the corn kernels in to heat through (adding the corn at the end of cooking gives the soup a little textural contrast to the soft beans and veggies).

Soup is ready to enjoy with gluten free crackers or bread.  Leftovers (if you have any!) can be refrigerated for up to a week.  Don’t worry though, it won’t last that long!

Notes ♪♫ I used lower sodium broth and salt free bouillon in this recipe (got to watch that blood pressure 🙄).  I did lightly salt the veggies and of course the ham had plenty of salt, so that was enough for me.  If you follow a low sodium diet you can cut it down further by using unsalted broth, be sure it’s gluten free!

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Rocky Point Red Clam Chowder

I was born and raised in RI and have lived here for most of my life.  This post celebrates a Rhode Island icon of my youth, Rocky Point Park.  The amusement park, which operated from the late 1840s until it closed in 1994 was a favorite childhood destination for its incredible thrill rides.  Shore Dinner Hall at Rocky Point was the place to go for clam cakes and chowder that were famously served to thousands at a time.

Copycat recipes abound for Rocky Point Red Clam Chowder.  Here is my gluten free rendition, and I think it is a fitting tribute to the original!

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Fresh clams are always available in RI, but if you don’t want to do all that prep, frozen raw clams are a great alternative.  They are so much better than canned, and worth seeking out.  Remember, clams cook quickly and should only be added to the chowder during the last 5 minutes of cooking.

Ingredients: 

  • 4 oz. salt pork
  • 3 tbsp. unsalted butter
  • 1 large, sweet onion, diced
  • 2 bottles (16 oz. total) clam juice
  • 2 large russet potatoes, peeled and diced
  • 1 tsp. Old Bay seasoning
  • 16 oz. container frozen raw chopped clams, thawed
  • 1 can gluten free tomato soup
  • 1-1/2 tsp. paprika
  • black pepper to taste 

Preparation:

Peel and dice the onions and potatoes, dice the salt pork into 1/2″ pieces.

Melt the butter in a Dutch oven or heavy stockpot over medium low heat.  Add the diced salt pork and cook for about 15 minutes, stirring constantly.  Take your time here, you want nicely browned pork bits and all the rendered fat that is going to flavor the chowder.

Remove the browned bits with a slotted spoon, drain on paper towels and set aside for garnish.  Reserve the fat in the pan.

Add the onions and cook 5 minutes, stirring frequently.

Add the potatoes, clam juice, and Old Bay seasoning.  Bring to a boil and simmer 15 minutes.

Finally, add the clams, tomato soup and the paprika.  Cook 5 minutes longer (just a simmer, not a rolling boil), season with black pepper and remove from the heat.  Let stand for 1 hour before serving.

Serve the chowder with a few of the reserved bacon bits for garnish, they really make the flavor pop!  And how about those Oyster Crackers?  Yes, they are from scratch, and they are gluten free!  You’re welcome.

I hope my fellow Rhode Islanders have enjoyed this bit of local nostalgia.  Try the recipe and let me know what you think!  You don’t have to be gluten free, or a local to love this chowder, it is fabulous!

Notes ♪♫ Many red clam chowder recipes call for a can of condensed tomato soup, but don’t reach for the Campbells!  It is not gluten free.  I used Health Valley tomato soup, certified gluten free and no salt added.  It is very good in this recipe, and I used the unsalted because there are so many other salty ingredients.  Always check labels for hidden gluten, and if the salt pork is too much sodium, you can sub a few slices of low sodium bacon.

Originally published 8/31/2018, Updated 5/30/21, Rephotographed 7/16/2024

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Gluten Free Oyster Crackers

Oyster Crackers.  Those cute little soda crackers that restaurants give you with chowder and soup.  Some are round and some are hexagon shaped.  Yes, they are off limits on a gluten free diet.  So today I made my own gluten free version, at home, from scratch!

Gluten free dough can be finicky to work with, so I opted for the diamond shape, which is easy to cut.  The dough is sticky and handles like pie dough.  The trick is to keep it cold.  Here’s how to make it…

~8 servings 

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Ingredients:

  • 140g. gluten free all-purpose flour
  • 1 tsp. salt (6g.)
  • 1 tsp. sugar (5g.)
  • 1 tsp. baking powder (3g.)
  • 3 tbsp. very cold butter
  • 1/3 cup ice water 

Preparation:

Cut the butter into small pieces and refrigerate it (keep it cold) while you gather the other ingredients.  Cut 2 sheets of parchment paper to size for 2 cookie sheets (half sheet pans).  Pre-heat the oven to 375º.

Whisk together the dry ingredients and place in small food processor or mini chopper with the butter.  Pulse a few times, then add the water to form a coarse dough.

It will look shaggy, like pie dough but should hold together when you give it a squeeze.

Press the dough into a ball, wrap it in plastic wrap and let it rest for 10 minutes at room temperature.

Divide the dough ball in half.  If it is too crumbly to handle, mist it with water and knead a few times.  Cover it with a sheet of plastic wrap and roll the dough into a circle 1/8″ thick.  I used a rolling pin, but you can use a pie dough roller or just press it with your fingers.

Gently slide the parchment onto the baking sheets for support.  Put the dough in the refrigerator for 15 minutes.  Don’t skip this step!  The dough needs to be cold throughout the entire process until it goes into the oven.

Use a pizza cutter to cut the chilled dough into 3/4″ diamonds.  Refrigerate it for another 10 minutes.  Again, don’t skip this step!

Just before baking, lift up the dough with a spatula and shake gently to separate the crackers and spread in a single layer.

Be sure they don’t overlap and have space in between.

Bake 17 minutes on the middle rack (not too close to the bottom or they will get singed).  Rotate once during baking.

Cool in the pan, then lift the edges of the parchment paper and slide them into a bowl for serving.

The Oyster Crackers were excellent, they were crisp and held up well in a bowl of chowder!  Store in an airtight container or ball jar at room temperature for 1 week.  They are great for snacking!

Notes ♪♫ I used Better Batter Original All-Purpose Flour Blend in this recipe.  I have also made them with King Arthur All Purpose Gluten Free Flour.  If you try the recipe with another flour blend, let me know how it comes out!

Originally posted 08/27/2018, Updated and rephotographed 6/8/2021, and 07/13/2024

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Gluten Free Apple Zucchini Muffins

Sometimes gluten free muffins turn out dry and crumbly, but not these Apple Zucchini Muffins!  The name says it all, these muffins are loaded with little bites of apple and zucchini that you can see and taste.  They keep the crumb nice and moist too.  And what a great way to sneak fruits and veggies into your breakfast!

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Dry Ingredients:

  • 180 g. gluten free all-purpose flour (I used Better Batter Original blend)
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. ginger
  • 1/8 tsp. cardamom
  • 1/2 tsp. baking soda
  • 1/8 tsp. baking powder

Wet Ingredients:

  • 2 large eggs
  • 1/4 cup softened butter
  • 1/4 cup canola oil
  • 2 cups apple and zucchini, chopped
  • 1/4 cup ricotta
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 tbsp. melted butter, for finishing

Preparation:

Mist a 12-cup muffin tin with cooking spray and preheat the oven to 400º.

Use an electric chopper or a knife to mince the apples and zucchini into 1/4″ pieces.

Whisk the dry ingredients together in one bowl.  In a second bowl whisk together the wet ingredients.

Stir the wet and dry ingredients together until thoroughly moistened, then let the batter rest for 15 minutes.

Fill the prepared muffin cups.  I wanted my muffins to be a little larger, so I made 9.  The recipe will make 12 if you portion the muffin cups 2/3 full.

Smooth out the tops with a spatula dipped in water and bake for 20-23 minutes depending on size.  Test the center with a toothpick.

Brush the muffins with melted butter for a nice shine, then cool in the pan for 20 minutes.  Transfer to a rack.

Look at that beautiful moist crumb!

Muffins can be stored at room temperature for up to one day or frozen.  My prediction is that they will disappear before you have to worry about it!

Notes ♪♫ I adapted this recipe from a quick bread that I used to make pre-Celiac.  It worked beautifully with gluten free flour, and as always, I recommend Better Batter.  I used their Original Blend, perfect for all your favorite muffins and quick breads.

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Gluten Free Meatloaf

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 that can 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 (shhhh, don’t tell the kids)!

When the veggies have reduced by half and there is no visible liquid in the pan, set them 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 chicken or turkey sausage will work just as well.

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

Press the mixture into a standard, 1 lb. loaf pan.  I used a nonstick metal 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 to 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 is great leftover, and you can even freeze it.  It makes a great lunch sandwich too!

Notes: ♪♫ How are you feeling about oats these days?  A while back there was a very concerning report from Gluten Free Watchdog stating that they could not recommend ANY brand of gluten free oats due to gluten content.  For myself, I have decided to only use gluten free oats processed under a purity protocol, such as Bakery on Main.  As always, consult with your own medical team for advice.  Whether or not you continue to consume oats is a personal choice.  

Originally published 04/09/2018           Updated 07/02/2024

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