The Gluten Free Dance

For my first entry I am going to post a modified version of this recipe. One of the most frustrating things for me as we made our transition to a gluten-free menu after our third son was diagnosed with Celiac Disease was the inability to just run down to the local grocery store and pick up what I need. For some reason Stater Bros. doesn’t stock gluten-free…well, anything except Fritos. Our situation has improved of late as  a Sprouts has opened about 25 minutes from our house, but that’s still a bit far to pick up one item. I usually do my shopping on days when my boys are at dance which just happens to be five minutes from the store. At any rate, dinner found me without a crucial ingredient for gluten-free meatloaf, namely, g-f breadcrumbs. So I searched and found this recipe. I modified it for what I had on hand and I like it much better than the regular meatloaf. It’s less expensive too. GF breadcrumbs ain’t exactly cheap.  And, if you live in an area where there are no health food stores, these ingredients will be easily obtained.

1.5 lb. ground beef
3/4 c. instant potato flakes
1 tsp. minced garlic
1 tsp. salt
1 tsp. lemon pepper
1 tsp. dry mustard
6 oz. evaporated milk
1/2 c. catsup
2 tbsp. pure maple syrup

Mix all ingredients except catsup & maple syrup thoroughly; shape into a loaf. Place in a loaf pan. (I actually shape mine into a ball and place it in a round casserole but everyone doesn’t have one but if you do, it works fine.)  Bake in 350 degree over for 1 hour and 15 minutes.  Mix the catsup and maple syrup. Remove the loaf from oven and spoon catsup mixture over top. Return to oven and bake for 5 to 10 minutes longer.