Creole Meatloaf (Gluten Free) Recipe #314586
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.
by Tamaretta
1¼ hours | 5 min prep
SERVES 4 -6 , 1 loaf
- 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
- 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.
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5 stars