Mom’s Meatloaf Recipe–Converted to Gluten-Free

Mom’s meatloaf recipe

This is my mom’s recipe that she made often when we were growing up.  A lot of the meatloaf recipes are similar, but when made by the hands of a loving mother it can be warm and unique!  Back then, my mother used regular wheat bread or cracker crumbs.  Also, because she grew up in a kosher home with her mother, she rarely used bacon or pork.  Once in a blue moon, she would add bacon to top it.   To be honest, I think she liked bacon but just wouldn’t always own up to it. My mother didn’t keep a kosher home, because my father was more Italian Catholic oriented.   However, it was out of respect for her mother that she tried to maintain a lot of the kosher traditions.

Today, due to having Celiac disease, I use gluten-free bread crumbs.  And, my husband loves eating pork. However, I do try to limit him on that due to health reasons and weight maintenance.  Don’t tell him I said that!  Oh, that’s right–he reads this stuff.  Oh well!  Anyway, with or without pork and with using gluten-free bread crumbs, it   comes out just as good.  The flavor of the type of crumbs I use taste delicious.  My family loves it.   Enjoy!

 

Ingredients:

2 pounds  ground chuck

2 eggs

1/2 cup  ketchup

2/3 cup of gluten-free bread crumbs (I use a company called Ener – G, or Gillian’s)

Fresh parsley

Salt and pepper

Onion powder to taste

A few 1/2 slices of bacon (optional)

a sprinkle of French’s Worcestershire sauce

 

Directions:

1.   Preheat oven to 350 degrees.
2.   Combine all ingredients.
3.   Spoon out some ketchup for the bottom of the pan or casserole dish. Add a little water and mix until sauce-like.
4.   Form meat into an oval shape and place in pan.
5.   Squirt a few rows of ketchup across the top of the loaf.
6.   If using bacon, place a few slices across the top of the loaf.  You can cook the bacon first for less grease, or put it on raw and let it cook with the loaf.
7.   Bake at 350 degrees for 1.5 hours or until cooked through!