Wheat belly recipe for meatloaf

Wheat belly recipe for meatloaf
  • 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

  1. Line a 2lb loaf tin with baking parchment.
  2. 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.
  3. 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.
  4. Place the ground poultry inside a large bowl, add some tomato sauce, chicken stock, egg and Worcestershire sauce, mix well.
  5. Add some cooked vegetables towards the poultry and blend well to distribute the veggies evenly in to the poultry.
  6. Spoon poultry in to the loaf tin and level the very best, slightly compressing the mix.
  7. 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.
  8. Remove from oven and then leave to relax in loaf tin for five minutes before cutting.
  9. 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

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