Creole Meatloaf (Gluten Free)

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.

• Ready In: 1 hr 5 mins
• Serves: 4-6
• Yields: 1 loaf

Ingredients

• 1 1⁄2 lbs ground beef
• 1⁄2 cup cooked rice
• 1⁄2 cup onion, finely chopped
• 1⁄2 cup green bell pepper, finely chopped
• 1⁄2 cup celery, finely chopped
• 1  teaspoon salt
• 1⁄2 teaspoon thyme
• 1  egg
• 2 (8 ounce) cans tomato sauce (with basil and garlic) or 1 (8 ounce) can  tomato sauce and 1 cup ketchup

Directions

1. Preheat oven to 350.
2. Combine meat, rice, onion, celery, bell pepper, salt, thyme and egg. Add 1/2 can of tomato sauce.
3. Blend and pat gently into 9 X 5 loaf pan.
4. Bake 45 mins - 1 hour.
5. Pour off grease.
6. Top with remaining 1 1/2 cans tomato sauce (or 1/2 can sauce and ketchup).
7. Cook 10 more minutes or until sauce is heated.