My (unknowingly) Gluten-free Meatloaf

Discussion in 'Recipes' started by Mari North, Jan 26, 2016.

  1. Mari North

    Mari North Very Well-Known Member
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    @Ruby Begonia , you asked for an update on my meatloaf last night. (We loved it!) Here's a link for it... but first, some of my important tweaks and thoughts... When I copied the recipe elsewhere, I didn't know it was gluten free... we don't need GF, but that's fine.. it was delicious.

    1. The calorie count the website lists is much too high... no way I'd eat 1/4 of that as one serving!
    2. I used 1 egg instead of 2... it was perfect.
    3. I put the carrot in the food processor for very fine grating.
    4. The crushed carrots made it moist... after they were grated, I added the Chex to the processor and crushed them with the carrot... beautiful touch instead of bread crumbs!
    5. Not sure I'd like tomato sauce in it... I had leftover spaghetti sauce... perfect!
    6. Half of the amount of topping would have been fine... I added a drop of mustard and a bit of brown sugar as I do for meatloaf... don't like plain ketchup on it.
    7. This would be great without the potato filling, too.
    8. I use 96% fat-free ground beef to cut fat and calories.

    http://www.bettycrocker.com/recipes...-squares/dad71d13-ed49-49a5-bc15-f5892996df0e
     
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  2. Ruby Begonia

    Ruby Begonia Very Well-Known Member
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    @Mari North, thanks. It sounds good. I am so sick of my own meat loaf and wouldn't bother with it at all except my GS (grand son) loves it. Maybe he will like this one. Here's a pic... tmp_2952-5766f9aa-567b-494a-947c-18a7098e1660446385836.jpg
     
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  3. Mari North

    Mari North Very Well-Known Member
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    Ah, thanks for that, Ruby! I thought when I embedded the link that the page and pic would show up here, but it didn't. I also forgot to say in that looooong list of notes and changes :) that I never use 1.5 lbs of ground meat for anything... and for this one, my normal 1 pound of 96% worked great. I guess it would have been less moist with more meat... I didn't want that. Filled the 9x9 pan perfectly, too.
     
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  4. Martin Alonzo

    Martin Alonzo Very Well-Known Member
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    Looks delicious I love good food Gluten free.
     
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  5. Mari North

    Mari North Very Well-Known Member
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    Let us know if you try it, @Martin Alonzo ... see my tweaks above... it seriously cuts calories and makes it a little healthier... but the Rice Chex instead of bread crumbs and grated carrots for moisture was brilliant on the part of Betty Crocker.
     
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  6. Martin Alonzo

    Martin Alonzo Very Well-Known Member
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    We have problems here in this country getting anything that is a little different like Rice Chex I have been looking for rice based cereals and even in the largest supermarkets do not carry them. You have in the US whole isle of gluten free products here it is an all day search. I think I can find different substitutes but not able to make it the same and as we know the recipe is everything.
     
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  7. Krissttina Isobe

    Krissttina Isobe Very Well-Known Member
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    Looks delicious! I love meatloaf too. While at bettycrocker.com I saw a recipe I'd like to try. It's the easy cheeseburger pie that I'd like to try someday. Going to use my crumble veggie burger from MorningStar. I miss my stuffed bell peppers now that we are watching our cholesterol! The meatloaf looks good too. I like easy and the meatloaf you'll need to get the chex mix, so I might pass on it for now.
     
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  8. Ruby Begonia

    Ruby Begonia Very Well-Known Member
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    Would Rice Krispies work?
     
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  9. Sheldon Scott

    Sheldon Scott Very Well-Known Member
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    I usually use oats in meatloaf instead of bread crumbs. Not worried about gluten, I just like oats and they are healthier.
     
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  10. Mari North

    Mari North Very Well-Known Member
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    I'm thinking since it's to take the place of bread crumbs and/or oats, @Ruby Begonia , I'd assume it would be the same in a comparable amount.

    For calorie watchers, cereals have considerably less than what oats and bread crumbs have. In any case, it was fun to make... let me know how the Krispies worked if you try this.

    One thing I realized as I was making it... I don't think I would have liked the consistency with meat any more fatty than the 96-4% I got... with the cereal in there, but that may not be valid because it would act the same as bread crumbs, I guess.
     
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  11. Martin Alonzo

    Martin Alonzo Very Well-Known Member
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    Oats have gliadin which is the same as gulten it is just a word game so they can claim they are gluten free when the cause the same problem
     
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  12. Sheldon Scott

    Sheldon Scott Very Well-Known Member
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    Corn and most grains have gluten but it is different than wheat gluten. Wheat gluten is the one some people are allergic to. Less than 1% of the population has a problem with wheat, it's just the popular thing at the moment for companies to advertise "gluten free" even on things that have never had gluten in them.
     
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  13. Martin Alonzo

    Martin Alonzo Very Well-Known Member
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    Mayo Clinic say that 1/3 the population has a gluten intolerance which is very different than an allergy. The naturopaths doctors say it is even higher. The gluten intolerance destroys the digestion track making it difficult to absorb certain nutriments but things like calories and sugar are easy to absorb. If it were an allergy it would affect your skin. If you have or had any of these ailments it would be an indication you have gluten intolerance. [ Asthma, bronchitis, diarrhea, constipation, appendicitis, diverticulitis, eczema, and other skin problems]

    This is not just a fad to sell gluten free products
     
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  14. Bobby Cole

    Bobby Cole Very Well-Known Member
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    Firstly, gluten free or not that's mighty Great Meatloaf @Mari North!! Love the recipe! Indeed, it is worthy of a tip-o-the hat and a thumbs up.

    Okay, let's go with the gluten thing. The symptoms that @Martin Alonzo is describing are those related to Celiac disease and are quite different than being merely gluten intolerant. An intolerance does damage the small intestine and therefore makes it hard to absorb many needed nutrients and can be indeed uncomfortable. But, Celiac disease is downright dangerous and the good news for most is that only 1% of the U.S. is reported to have it. The only way to verify that someone has Celiacs is through a blood test and if shown positive then a biopsy of the intestine has to be performed to verify the blood test.

    Now, what @Sheldon Scott is saying is very true also. There is a fad of sorts in that most people who go gluten free, are not doing the research, but still feel that going without that type of protein would be a healthy thing to do. No diet is a "one size fits all" although by the looks of the ads out there and the shelves at the store people are being led to believe that everything that is organic is perfect and everything gluten free is life saving. It's like Jackie Kennedy and her hair style. Everywhere you looked someone was displaying her hair style whether they looked good in it or not.
    The way I see it, if people genuinely feel better by trying something to improve their body and brains I say go for it.

    There is a caveat though, which needs to be thoughtfully studied before going on a gluten free diet. Gluten is a type of protein found in Oats, Wheat, Rye, and Barley not to even mention those grains that are akin to wheat.
    Going without gluten does deprive the body of 9 essential vitamins and minerals which the body has to have but by taking supplements or substituting the grains with other foods it could turn out to be a good time for breaking out some new recipes. Here is what you need to look for in the substitutions:
    Vitamin B6 for fighting infection
    Folate for the forming of cells
    Vitamin D
    Calcium
    Iron
    Vitamin B12
    Thiamine, Riboflavin, and Niacin

    Have fun inventing new recipes!!
     
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  15. Mari North

    Mari North Very Well-Known Member
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    Thank you for that, @Bobby Cole You're so right about Celiac Disease being a separate issue from gluten intolerance... separate but still crossing at points, I think, for those who suffer.

    And the "designer lifestyle change of the week" is so annoying to me. Low fat, no fat, low carb, no carb... on and on it goes. I say unless you have a condition preventing it, eat anything in moderation because foods *do* have nutrients that we need. I think it's rather stinky (oooh, elegant words there, Mari! hehe) that manufacturers are splashing "gluten free" labels on products that were always gluten free just to cater to the latest fad.

    My little great-nephew, just five years old, tested positive for "Early Celiac Disease" at the hospital just this week. (Not sure what the distinction is there, in that terminology. I'd like to think that means it was caught in time to reverse, but I doubt it.) And my first thought was all these people in the middle of the "go gluten-free, it's good for ya!" craze could actually eat whatever they want and this poor lil' guy can eat almost nothing without pain and sickness. :( I'll have to send his Mama this meatloaf recipe, now that I think of it. I kept it because it tasted good, but I'm glad I did.

    When *I* was 5, (and 30, come to think of it!) the food craze of what was sooooo good for us was liver. Cholesterol-laden liver, yep yep. I rest my case. :rolleyes:
     
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  16. Steve North

    Steve North Veteran Member
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    I made a meatloaf for supper tonight.. I made it the same way I always do and it is always a huge hit in our house.. Moist and very flavourful.. I don't use beef but I make my meatloaf with minced chicken or sometimes minced turkey.. Here is what I do...............
    One pound of minced (chicken or turkey)
    One egg
    One teaspoon of minced garlic (to taste)

    Now at this point, I use a box of stuffing mix which calls for one cup of water.. I like to use one cup of stock instead..
    I mix the liquid into the minced and then add the package of stuffing mix... Mix very well..
    Put into a well oiled loaf pan and bake at (I use 375) till the sides pull away a bit and the top starts to brown (about 45 minutes) ... Let it sit in the loaf pan for about 3 to 4 minutes after removing from the oven..
    Remove, slice and enjoy just as is.......
     
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  17. Diane Lane

    Diane Lane Very Well-Known Member
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    Yum, this sounds like an interesting recipe. I will have to try it at some point. I have most of the symptoms/conditions @Martin Alonzo mentioned. I've often suspected a diet change could help. Another thing about the 'gluten-free' foods. Not only are they the flavor of the month, it seems many are quite a bit more expensive than other foods without that designation.
     
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  18. Martin Alonzo

    Martin Alonzo Very Well-Known Member
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    The gluten issue is very confusing and the medical system knows little about it.

    Here is a little information from the people of celiac.org

    https://celiac.org/celiac-disease/non-celiac-gluten-sensitivity/

    Gluten sensitivity is a condition with symptoms similar to those of celiac disease that improve when gluten is eliminated from the diet.

    People with gluten sensitivity can experience symptoms such as “foggy mind”, depression, ADHD-like behavior, abdominal pain, bloating, diarrhea, constipation, headaches, bone or joint pain, and chronic fatigue when they have gluten in their diet, but other symptoms are also possible. While these are common symptoms of celiac disease, these individuals do not test positive for celiac disease or for a wheat allergy.

    Individuals who have been diagnosed with gluten sensitivity do not experience the small intestine damage or develop the tissue transglutaminase (tTG) antibodies found in celiac disease.

    Since there is currently no blood test for gluten sensitivity, the only way to be diagnosed is to undergo the screening and diagnostic tests required to confirm celiac disease. A diagnosis of gluten sensitivity is confirmed when you are not diagnosed with celiac disease or wheat allergy, and your symptoms diminish after starting a gluten-free diet, followed by a return of symptoms when gluten is reintroduced into your diet.

    There is no cure for gluten sensitivity, and the only treatment is to follow a gluten-free diet.
     
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  19. Sheldon Scott

    Sheldon Scott Very Well-Known Member
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    I'm just adding my own thoughts, no scientific data or studies.

    I'm wondering if the sudden increase in problems with gluten may not be entirely due to gluten itself but maybe to the chemicals used to grow and process wheat.

    Wheat is one of the four major food crops that feed the world and has been feeding people for thousands of years. Why all of a sudden all these problems with wheat?

    Most of us have eaten wheat in many forms all our lives as did our ancestors. I've been here 74 years and never even heard of anyone sensitive to wheat until just a very few years ago.
     
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