By Tamaretta on July 18, 2008
"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."
Serving Size: 1 (248 g)
Servings Per Recipe: 4
"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."