These were not only quick and easy to make, but the clean up was definitely " Incredibly Easy" just like the book stated it would be. Going gluten free definitely has been a adventure over this past year, and I must admit it never actually occurred to me to substitute tortilla chips in meatloaf, or that it would be so tasty.
All I had to do was whip up some gluten free instant potatoes, ( I said I like easy ) as the vegetable is included in the recipe. These didn't last long once I set them on the table, and I am sure this recipe will become a regular favorite.
I have included brand names of products I used solely for the sake of those just starting out on a gluten free adventure.
4 sheets of (12x 18 inches ea) Reynolds Wrap Release Non Stick foil
1 pound extra lean ground beef
1/4 cup finely crushed tortilla chips (Tostitos restaurant style)
1/4 cup finely chopped onion
2 teaspoons chili powder (regular Mc Cormick)
2 teaspoons Worcestershire sauce (Heinz)
1/2 teaspoon garlic salt (Meijer brand)
3/4 cup BBQ sauce, divided (Heinz original)
1 can 15 1/4 oz whole corn (Delmonte)
Preheat oven to 450 degrees.
Combine the lean ground beef, crushed tortilla chips, onion, chili powder, Worcestershire sauce, garlic salt, and 1/4 cup of the BBQ sauce in a mixing bowl and mix. Shape into four meat loaves, flattening each slightly.
Place a meat loaf in the center of each one of the Reynolds sheets, with the dull side of the foil facing up. Dividing corn into equal amounts and top each loaf. Spoon the remaining BBQ sauce over the meatloaves and corn.
Bring up the foil sides. Double fold top and ends to seal each packet.
Bake for 18 to 20 minutes on a cookie sheet in the preheated oven
This makes 4 individual servings.
Hope you enjoy!
Happy wheat free week...