Prep 5 mins
Cook 1 hr
Very tasty, gluten free meatloaf using rice as the binder. Not sure where the recipe originated. If I am pressed for time, I will bake these in muffins tins instead of the loaf pan. Also, my family prefers the celery, onion and bell pepper be sauteed in a little broth or oil prior to adding to the meat.
- 680.38 g ground beef
- 118.29 ml cooked rice
- 118.29 ml onion, finely chopped
- 118.29 ml green bell pepper, finely chopped
- 118.29 ml celery, finely chopped
- 4.92 ml salt
- 2.46 ml thyme
- 1 egg
- 2 (453.59 g) can tomato sauce (with basil and garlic) or 226.79 g cantomato sauce and 1 cup ketchup
- Preheat oven to 350.
- Combine meat, rice, onion, celery, bell pepper, salt, thyme and egg. Add 1/2 can of tomato sauce.
- Blend and pat gently into 9 X 5 loaf pan.
- Bake 45 mins - 1 hour.
- Pour off grease.
- Top with remaining 1 1/2 cans tomato sauce (or 1/2 can sauce and ketchup).
- Cook 10 more minutes or until sauce is heated.
It's really hard to find good gluten free recipes, and this is definitely one of them the whole family can enjoy! It IS creole . . .I looked it up online, and while there are different variations, they all have the same basic idea (and none of them are spicy, contrary to what one might think). This has a lot of veggies, too, which is great. I add a couple of pickes diced up and a little parmesan cheese too!
Though this recipe is quite tastey, however, there is too much moisture and doesn't hold together at all. I would also consider naming this "italian" meatloaf instead of "creole". Not sure where the creole flavoring is.