Stuffed Meatloaf Gluten Free Recipes

Steps:

• Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
• In large bowl, mix beef, cereal, tomato sauce, carrot, parsley, salt, pepper and eggs just until combined. Press half of beef mixture into pan. Spread mashed potatoes on top; cover with remaining beef mixture. Spread ketchup on top.
• Bake 50 to 60 minutes or until meat thermometer inserted in center of meat reads 165°F. Cool 15 minutes; cut into 4 squares.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 2 1/2-quart baking dish (either a 9-inch square or a 7x11-inch) with cooking spray.
• Mix together ground beef, crushed cereal, 2/3 of the tomato sauce, carrots, parsley, eggs, garlic, salt, and pepper until well combined.
• Press 1/2 of the beef mixture into the prepared pan. Spread mashed potatoes on top, then spread remaining beef mixture on top of that. Cover with foil.
• Bake in the preheated oven for 45 minutes. Remove foil and top with remaining tomato sauce. Sprinkle Italian cheese blend over top.
• Return to the oven and bake until cheese is completely melted or begins to gently brown, 10 to 15 more minutes.
• Cool for 15 minutes before serving.

Steps:

• Preheat the oven to 375 degrees F. Grease the bottom of a rimmed baking sheet with 1 tablespoon of the olive oil. Set aside.
• Put the mushrooms in a food processor and pulse until finely chopped but not mushy and blended, about 10 times.
• Heat 2 tablespoons olive oil in a medium skillet over medium-high heat. Add the scallions and cook, stirring occasionally, until softened, about 1 minute. Stir in the mushrooms and cook until lightly browned, about 3 minutes; some liquid will be released but should evaporate while cooking. Add the tomato paste and cook 1 minute, stirring to coat the mushrooms. Transfer the mushroom mixture to a large bowl and set aside.
• Add the red peppers and remaining 1 tablespoon olive oil to the same skillet over medium heat. Cook, stirring occasionally, until light brown and well caramelized, about 10 minutes. If the bottom of the skillet starts browning too quickly, add 1 teaspoon of water and scrape with a wooden spoon. Add the red peppers to the mushroom mixture. Add the ground chuck, ground pork, Cheddar, parsley, Parmesan, almond flour, thyme, egg, 1 teaspoon salt and 1/2 teaspoon pepper and mix to combine.
• Transfer the meatloaf mix to the prepared baking sheet and form into a loaf. Arrange the strips of bacon over top in a single layer. Bake until an instant-read thermometer inserted in the middle of the loaf registers 165 degrees F, 50 to 60 minutes. Let rest for 10 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cover a rack with foil and set inside a roasting pan.
• Tear bread into pieces and pulse in a blender or food processor until uniform crumbs form.
• Transfer bread crumbs to a bowl and mix with ground beef, eggs, salt, and pepper. Add milk, 2/3 cup steak sauce, onion, and bell pepper; mix to combine.
• Shape mixture into a loaf and place on the prepared rack. Cover with bacon slices and brush the top with additional steak sauce.
• Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Allow to stand 5 minutes before slicing.

Steps:

• Heat oven to 350°F. In large bowl, stir cracker crumbs and 1 cup of the soup until well mixed; let stand 10 minutes.
• Add beef, salt, thyme, pepper and egg to cracker crumb mixture until well mixed. Spread half of beef mixture into ungreased 8x4-or 9x5- inch loaf pan. Cut 3 slices of the cheese into 1/2-inch strips. Arrange strips in center of loaf to within 1/2-inch of sides and ends of pan. Top cheese with remaining beef mixture covering completely to sides of pan.
• Insert ovenproof meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until beef is no longer pink in center and thermometer reads 160°F. Arrange remaining cheese slices, overlapping, on top of meatloaf. Top cheese with 1/4 cup of the remaining soup (making sure to get onion pieces). Bake an additional 5 minutes or until cheese is melted. Let stand 5 minutes; remove from pan. Heat remaining soup until hot, serve with meatloaf and potatoes.

Steps:

• In a large bowl mix together the ground beef, V8 juice, egg, onion and Worcestershire sauce.
• Mix together the spices and breadcrumbs. Add to meat and mix until well blended.
• Place the ground beef between the layers of wax paper. Roll into an even rectangle shape, about 1/2 inch thick.
• Arrange a double layer of spinach leaves onto the ground beef within 1/2 inch of the edges.
• Top the spinach with the capicolli ham then the swiss cheese.
• Carefully roll up, using the wax paper to lift. Press the edges and ends to seal.
• Place on a lightly oiled baking pan, seam side down.
• Brush the top with a little melted butter and sprinkle with a few breadcrumbs.
• Bake uncovered @ 350F for about 45 - 50 minutes.
• Let rest for a few minutes. Slice and serve.
• Check out our website ourfavoriteglutenfreerecipes.info for more "delicious recipes missing the gluten but not the flavor".

Steps:

• Heat oven to 350°F. In large bowl, combine all meatloaf ingredients. Spread mixture in ungreased 8x4- or 9x5-inch loaf pan.
• In small bowl, combine all glaze ingredients. Spread over meatloaf.
• Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer inserted in center of loaf reads 160°F. Drain. Let stand 5 minutes before slicing.