Gluten Free Meat Loaf

One to eat and one to freeze

 A recipe from the Gluten Free Made Simple cookbook that everyone enjoys is this meat loaf recipe. One of the ingredients is crushed Corn Chex®. I always have them on hand as they are a good gluten free cold cereal. Not all corn cereal is GF. However, most of the Chex cereals are. I just never thought of using them in a meat loaf. The rice made a nice addition also and both worked well, serve with a baked potato and a vegetable. You could vary the sauce on top which I will do occasionally to change the taste.

 Meatloaf freezes well so for just one you could cut this in half and then freeze any slices left over from half a recipe.

Old Fashioned Meat Loaf

⅔ cup Corn Chex®

1 ½ lbs. Ground beef

1 cup cooked white or brown rice

2 eggs

3 tablespoons GF ketchup (Heinz® Tomato Ketchup)

1 teaspoon dried parsley

1 teaspoon finely chopped onion

½ teaspoon salt

¼ teaspoon pepper

⅓ cup GF ketchup (Heinz® tomato ketchup)

2 tablespoons packed brown sugar

  Preheat oven to 350°. 

Place the Corn Chex® in a plastic bag and crush with rolling pin and set aside.

In a large bowl combine the rest of the ingredients and add the crushed chex.

  Shape into two loaves and place on a rimmed baking sheet. (I used a 9 x 13 pan) Stir the ⅓ cup of ketchup and brown sugar together and spoon half on each meat loaf.

  Bake for 45 minutes at 350°.   Serves 6