Not grandma's meatloaf

My grandma's  meatloaf is one of my favorite dishes to serve in the fall and winter.  Since it has been raining like no other here in Wyoming, I decided to try out meatloaf.  My grandma's meatloaf recipe called for crushed saltine crackers or Ritz crackers.  Here is where Rice Chex comes in handy.  Rice Chex can be used in place of any crackers or even bread crumbs in a recipe.

Sweet and Sour Meatloaf
1 lb ground hamburger or ground venison
1/2 cup of Rice Chex,finely ground
1 8 oz can of tomato sauce or 4 oz can of tomato paste with water added to thin it out
1 T yellow mustard
2 T Montreal Steak Seasoning or more to taste
2 T dehydrated onion
1 egg, lightly beaten
3 T brown sugar

Heat oven to 375 degrees.  Mix tomato sauce, mustard, and brown sugar together.  Add hamburger to beaten egg, top with ground Chex and sprinkle with seasonings.  Add half of the tomato mix to the meat mix.  Press meat mix into a 9x9 loaf pan.  Cover and cook for 50 minutes.  After 50 min, check temperature of meatloaf--temperature should be above 165.  Add rest of tomato sauce mixture and bake for another 10-15 or until correct temperature.

Pizza Bombs

This recipe has been adapted from the gfe-gluten free easly blog.  I've relied more on blog and reviews on blogs than I have on buying gluten free cook books at the book store or on Amazon.  I recommend doubling this recipe for pizza night because the little bombs are far easier than making pizza crust.   I will post pictures later this week because the family ate the little bombs before I could get pics. 


Pizza Bombs
2 eggs, slightly beaten
1 1/4 cup tapioca starch
1 t baking powder
1/2 t pizza seasoning
2 cups mozzarella cheese
1/4 cup melted butter
1 cup mini pepperoni
Homemade pizza sauce (One 8 oz can tomato sauce with 1 T pizza seasoning mixed in)

Preheat oven to 450 degrees.  Line baking sheets with parchement paper or silcone liners. Add slightly beaten eggs in mixing bowel.  Add other ingredients in order shown, stir after each addition.  Stir well until ingrdients are fully incorporated.  Form dough into 1 1/2 to 2 inch balls.  Place about 2 inches apart on sheet.  Bake 8-10 minutes or until golden brown.  Let cool and then serve--if you can keep people away.   

Gluten free tomato soup

This recipe is a combination of two that I found online.  I really do miss just opening a can of soup and putting it in the pot. 

Tomato soup
2 cans of Hunts crushed tomatoes with basil
4 cups vegetable stock
3 carrots diced
1 onion, diced
2 cloves garlic, diced or 2 tsp already prepared garlic
1 cup Greek yogurt plain
Salt & pepper to taste

Saute carrots, onion and garlic.  Once veggies are soft add tomatoes and stock.  Bring to a boil and then turn down to simmer.  Simmer for 20 minutes.  For chunky soup leave as is and add yogurt.  For smooth soup use a blender or submerge blender.  Add yogurt once smooth.  Let soup warm through.  Pairs really well with grilled cheese sandwiches. 

Steak with red-eye gravy

1-1 1/2 pounds beef, roast or ham steak
4 cups string coffee
2 cups gluten free flour
Salt & pepper to taste
1-2 tablespoons gluten free Worcestershire or gluten free soy sauce
Flour & brown all meat. Add coffee, sauce & make sure there is enough liquid to cover meat. Cover & bring to a boil. Reduce to low & simmer for 2 hours or until meat is tender. Can thicken gravy with corn starch if needed. Serve with potatoes or rice.