Pancakes, GF Millet & Oat Bread, AND Meatloaf!
[NOTE: This post from yesterday never got published, because in the midst of writing it I discovered a bunch of my other sites had been hacked. Spent the past 24 hours fixing that mess. Even more exhausted now than when I wrote this post about how busy yesterday had been—little did I know it had only just begun!]
Not sure what got into me today, but it’s been a busy day of cooking and blogging (with some napping and Twins Baseball thrown in for good measure 🙂
I started the day making GF pancakes (using sorghum flour, millet flour, potato starch, and almond meal).
I also researched stand mixers (after mine broke trying to mix the Millet & Oatmeal Bread). I’m leaning toward the Kitchen Aid Artisan, but I’m open to suggestions . . . I’ll need to save my pennies for a while before I invest in one.
Finally, I’ve now got My Favorite Meatloaf in the oven . . . which is my mother’s recipe, but using GF Breadcrumbs and soymilk. Looking at it in the oven, I’m not sure the GF Breadcrumbs work quite the same way (as binder with the egg) as the traditional breadcrumbs, but we’ll see.
- 1 lb ground beef
- 1/2 c. seasoned GF breadcrumbs (if your breadcrumbs are unseasoned, add 1/2 tsp Italian Herb Seasoning Mix—oregano, basil, marjoram, thyme and rosemary)
- 1 egg
- 1/4 – 1/2 c. soymilk (or other “milk”)
- salt & pepper
- dash celery salt
- 1/2 T. Worcestershire sauce
- finely chopped onion (trace amt up to 1/2 c.)
- dash garlic powder
- 1/4 c. tomato sauce
Form into loaf and place in 9″x13″ pan (DO NOT use loaf pan). Combine an additional 1/4 c. tomato sauce with 1/4 c. water and pour over loaf.
Bake at 350° for 1 to 1-1/4 hour. [I usually cover it for the first 45 minutes and then uncover for the last half hour.]
NOTE: I haven’t had much luck finding corn-free tomato sauce, so I often mix a couple of Tbls tomato paste (the concentrate that comes in a tube is usually JUST tomatoes) with an equal amount of water to make the tomato sauce for this recipe. I mixed about 4 Tbls tomato paste and 4 Tbls water and put HALF of this mixture in the meatloaf and then diluted the remaining half as indicated above to pour over the loaf. Because I wasn’t certain how this loaf would respond to/absorb the moisture, I only added half the tomato/water mixture before putting it in the oven, then checked it and added the rest after 30 minutes. I think it would be okay to add it all before baking.
I served the meatloaf with baked sweet potato and steamed broccoli. Other than needing a bit more salt, it tasted great!!