I'm not supposed to eat tomatoes, onions or garlic on the fructose elimination diet, so making meatloaf sounded like a fun challenge! Here is what I came up with. It's darn good, if I do say so myself! The roasted rutabaga imparts a sweetness and texture that makes up for the missing onions and tomato paste.
Ingredients:
1.3 lbs meatloaf mix (equal parts ground beef, pork & veal)
1/4 cup crumbled gluten free bread
2 Tbsp almond milk
2 eggs
1 cup roasted rutabaga (I make this the night before and refrigerate until ready to use)
3 slices bacon - cooked, drained & crumbled
2 Tbsp fresh basil pesto
1/2 tsp kosher salt
1/4 tsp ground black pepper
1/2 tsp dried oregano
1/2 tsp ground cumin
1/4 tsp ground marjoram
1/4 tsp ground savory
1/8 tsp ground nutmeg
Method:
- Pre-heat oven to 425F. Lightly grease a pie plate.
- Place all ingredients into a large bowl and mix it with your hands until it comes together. Do not overmix.
- Place mixture into prepared pie plate and lightly press to uniform height. It should look like a big hamburger.
- Bake for 25-35 minutes, or until a meat thermometer registers 150-160F degrees at thickest point.
- Remove from oven. Let meatloaf rest, undisturbed, for 5 minutes or so before slicing.
© Susanne Leighton Johnson 2013
very clever! substituting roasted rutabaga for the expected garlic and onion. We liked the flavors, moisture, and texture. Satisfying. Made ours with turkey in an 8x8-inch pan. Froze some. Will do again. Thanks for sharing this one.
Posted by: Pat Hanneman | 08/17/2013 at 07:20 PM