Gluten-Free Italian Meatloaf November 10 2015, 0 Comments
Serves 4 to 6
- 1 25 oz. jar Cucina Anitca Garlic Marinara sauce
- 1-1 1/2 lb ground beef or turkey (no more than 85% lean,)
- 1 cup gluten-free oats
- 1 large egg
- 1 medium sweet onion, chopped
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp cumin
- 1/4 cup parsley, chopped
- 1/2 cup whole milk or half and half
- 1 tbs natural cane sugar or brown sugar
In a large bowl, beat your egg, then add your ground meat, onion, salt, pepper, cumin, parsley, milk/half and half, oats, and 1 cup of Cucina Anitca Garlic Marinara sauce (and grated vegetables, if desired). Use your hands to mix the ingredients together. Continue to knead and mix for several minutes so that the spices are evenly distributed. If your meatloaf appears somewhat runny, add another 1/4-1/2 cup of gluten-free oats. Form the mixture into a loaf and place in a bread pan.
Bake at 350 degrees for 50 minutes. Meanwhile, warm the remaining Cucina Anitca Garlic Marinara sauce on the stove for about 2 minutes. Stir in the sugar. Remove meatloaf from oven and pour sauce over the top. Return meatloaf to the oven and bake for another 15 minutes, or until a meat thermometer registers at least 155 degrees when inserted at the center. Remove loaf from oven, allow to cool for 5-10 minutes, slice, and serve!