Meatloaf Mix
 
 
I package the mix in three separate gallon sized freezer bags (for 3 separate meals). Separate the mix into 6 or 4 portions if you would like to make smaller meatloaves, but remember to decrease cooking time. Of course, if you just want to make a meatloaf for tonight's dinner, divide the ingredients by three. :)
Author:
Recipe type: gluten free, dairy free, gfcf, main, beef & bison, oamc, freezer cooking
Serves: 3 loaves that each serve 8 (with leftovers)
Ingredients
  • 9 slices soft GFCF bread, rubbed between hands until made into crumbs (you can tear up Noah’s rolls in a pinch) (or use 3 cups finely ground GFCF cereal such as Mesa Sunrise, moistened with a bit of GFCF milk replacement)
  • 6 pounds ground beef
  • 3 medium yellow onion, peeled and finely minced
  • 6 garlic cloves, minced
  • 6 celery stalks, minced
  • 6 carrots, scrubbed and grated
  • 1½ cups flat-leaf parsley leaves, minced
  • 3 large eggs
  • 1½ cups ketchup (I use fruit juice sweetened)
  • 2 tablespoons ground dry mustard
  • 2 tablespoons salt
  • 1½ tablespoons freshly ground black pepper
Instructions
  1. Put gluten free bread crumbs into a large bowl with ground beef. Add remainder of ingredients. (If your family has trouble with texture, you can pulse the veggies in a food processor until smoother before adding.) Using hands mix until vegies and spices are evenly incorporated.
  2. Divide mix into 3 heavy duty zip sealed freezer bags. Label with contents, date and baking instructions.
  3. Baking instructions: Preheat oven to 375. Shape loaf and put into a loaf pan. Place in the oven with a baking pan set on the rack below to catch drippings. Cook until a meat thermometer inserted in the center reads 160°, about 90 minutes. If top gets too dark, cover with foil, and continue baking.
  4. For a more evenly crisped crust: Cover a cooling rack with foil and place on a rimmed baking sheet. Poke holes in the foil. Shape meat mixture into a loaf and place on foil. Bake as directed.
  5. To bake with glaze: Mix together ⅓ cup gluten free ketchup, 3 tablespoons packed brown sugar and 2 teaspoons mustard. After baking for 45 minutes, brush loaf with half of mixture. Bake 15 minutes more, Brush remaining mixture on meatloaf. Bake another 15 to 30 minutes until meatloaf is baked through.
  6. Variations: Pizza Meatloaf ~ Replace ketchup with pizza sauce. Do not add dry mustard. Add a finely minced green pepper to the veggies. Add 1 tablespoon dried oregano and 2 tablespoons dried basil.
Recipe by Angela's Kitchen at http://angelaskitchen.com/2007/03/07/ground-beef-freezer-plan/