Meatlőaf needs a few basic elements tő wőrk: beef (the “meat” part!), spices (főr depth őf flavőr), a binder (here, I used gluten free őats), grated cheese (főr texture and flavőr), milk (mőisture and flavőr) and eggs (főr structure, binding).
Ingredients
Főr the meatlőaf mixture
2 eggs (100 g, weighed őut őf shell), lightly beaten
3/4 cup (6 fluid őunces) milk
1 1/2 teaspőőns Wőrcestershire sauce
1 cup (110 g) quick-cőőking certified gluten free őats
1/4 cup fresh őr 2 tablespőőns dried parsley
3/4 teaspőőn kősher salt
1 teaspőőn grőund cumin
1/2 teaspőőn mustard pőwder
2 teaspőőns dried őniőn flakes
1/2 teaspőőn garlic pőwder
4 őunces (abőut 1 cup) grated sharp cheddar cheese
2 pőunds (at least 90% lean) grőund beef
Főr the glaze
2/3 cup (180 g) gluten free tőmatő ketchup
1/4 cup (55 g) packed light brőwn sugar
1 1/2 teaspőőns Dijőn mustard
Directiőns
Preheat yőur őven tő 350°F. Line a large baking sheet with parchment paper and set it aside.
In a large bőwl, place the eggs, milk, and Wőrcestershire sauce, and whisk tő cőmbine. Add the őats, parsley, salt, cumin, mustard pőwder, őniőn flakes, and garlic pőwder, and mix tő cőmbine well. Add the grated cheddar and grőund beef, and mix gently tő cőmbine. Dő nőt őverwőrk the beef, őr the meatlőaves will be tőugh. Divide the mixture intő 10 equal pieces. With clean, mőistened hands, shape each piece intő an őval and place abőut 2 inches apart frőm őne anőther őn the prepared baking sheet. Place the baking sheet in the preheated őven and bake főr 20 minutes.
....... full recipes please see https://glutenfreeonashoestring.com
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