- Preparation time: 45 mins
- Prepare time: 1 hr half an hour
- Total time: 2 hrs 15 mins
- Yield: serves 4-8
Paleo Comfort Foods
This meatloaf recipe uses ground poultry, making a great option to the standard hamburger meatloaf.
I additionally make use of a wheat/gluten-free Worcestershire sauce which provides it a genuine taste kick. Not every Worcestershite sauces are gluten-free, actually I have only found one, Wizard's Organic Gluten-free Vegan Worcestershire Sauce. If you cannot have it then simply just let it rest from the recipe.
Ingredients (Measures: Metric US )
900g [ 2lb ] ground poultry breast meat
1 medium [ 1 medium ] red onion, finely chopped
3 large [ 3 large ] celery stalks, finely chopped
eco-friendly bell pepper, 1/2 large
1 tablespoons of [ 1 tablespoons of ] essential olive oil
2 cloves [ 2 cloves ] garlic clove, minced
1 teaspoon [ 1 teaspoon ] thyme
salt freshly ground pepper
60ml [ ¼ cup ] tomato/pasta sauce (substitute: salsa)
2 tablespoons of [ 2 tablespoons of ] chicken stock
1 large [ 1 large ] egg, beaten
1 tablespoons of [ 1 tablespoons of ] Worcestershire sauce (look for wheat/gluten-free status - we use Wizard's Organic Gluten-free Vegan Worcestershire Sauce )
Directions
Preheat oven: 200°C, 400°F, Gas 6
- Line a 2lb loaf tin with baking parchment.
- Place the oil, onion, celery and bell pepper inside a pan and sauté for any couple of minutes until slightly translucent searching, don't brown.
- Add some garlic clove, thyme and seasoning, and then prepare for several minutes stirring from time to time, don't brown. Switch off heat and hang aside.
- Place the ground poultry inside a large bowl, add some tomato sauce, chicken stock, egg and Worcestershire sauce, mix well.
- Add some cooked vegetables towards the poultry and blend well to distribute the veggies evenly in to the poultry.
- Spoon poultry in to the loaf tin and level the very best, slightly compressing the mix.
- Bake within the oven for 1 hour 30 minutes, or before the meatloaf is cooked completely right through to the center, make use of a meat thermometer if required.
- Remove from oven and then leave to relax in loaf tin for five minutes before cutting.
- Serve cold or hot.
Great cold or hot, you are able to pack this for any bagged lunch with a few salad, or perhaps put slices in the center of some gluten-free bread with a few mango chutney to create a very tasty meatloaf sandwich.
This recipe was adapted from Paleo Comfort Foods: Homestyle Cooking for any Gluten-Free Kitchen by Julie Sullivan Mayfield Charles Mayfield.
Author: Helen Fletton