Friday, April 12, 2013

Comfortable Wheat Free Bomb

So Kim is trying to stay gluten-free, which makes those empanadas very hard to have her enjoy, but oh well, Ami & I can snarf them up.

But I do have to make some things she can eat that is still simple comfort food.  Pasta being out is a killer and just using Quinoa Pasta isn't quite the same.  I love Quinoa and I love making pasta itself, but it's still different than good ole gluten driven pasta.

So here's a classic comfort dish which is gluten free.  The one thing in the recipe that you have to be careful of is the ketchup.  Very often ketchup will have wheat in it, but even Heinz does make a ketchup that is indeed gluten-free.  So if you want this recipe to really be gluten-free, make sure the ketchup is, too.

Gluten-Free Meatloaf


Dry Seasoning

  • 1 Tb sweet paprika
  • 1.5 tsp kosher salt
  • 1 Tb bouquet garni
  • 1.5 tsp ground pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 Tb chili powder

Moppy Glaze

  • 1/4 c. gluten-free ketcup
  • 1.5 Tb pomegranate molasses
  • 1 Tb Magi sauce or Worscestershire sauce (something a little sour)


  • 2 Tb. olive oil
  • 1 medium onion, finely chopped
  • 1 red pepper, small dice
  • 2 ribs of celery, small dice
  • 1/2 c. carrots, small dice or julienne
  • 4 cloves of garlic, chopped
  • 1/2 c. sun-dried tomatoes in oil, drained and chopped
  • 1/4 c. (or more) parsley, finely chopped (or if you want to be cool, use dill instead)
  • 1/2 c. tomato juice
  • 1.5# ground beef


  • Preheat oven to 350F.  Prepare a jelly roll pan or baking sheet with a thin layer of neutral oil.
  • Combine ingredients of dry seasoning in one bowl.   Reserve.
  • Combine Moppy Glaze ingredients in a second bowl.  Add salt and pepper to taste.  Reserve.
  • Heat a large sauté pan over medium-heat.  Add oil.  When about to smoke, add onion, pepper, celery, carrots, and garlic. Sauté for 5 minutes. 
  • Add the sun-dried tomatoes, 2 Tb of the dry seasoning and parsley (or dill) to the pan; mix well and sauté for an additional 2 minutes.
  • Transfer to a bowl to cool.  I've actually used a water bath to even quicken the cooling of the veggies once in the bowl to hasten the process, but if you have the time, just let it sit a bit till cool enough to handle.
  • Mix the tomato juice and ground beef with the cooled veggies.  Mix well.  Then take the mixture and build a little loaf on the prepared jelly roll pan about 3-4" high.
  • Brush the Moppy Glaze over the top.  You don't have to use it all if it looks too gloppy.
  • Pop the sheet in the oven and cook 30 minutes.  Rotate pan and cook another 15 minutes.
  • Let sit a couple minutes and enjoy some gluten-free comfort food.