Yesterday I was going through my cookbooks wondering what to make for dinner. We hadn't had meat loaf for quite sometime, but all the recipes I have used in the past called for bread crumbs, or mashed crackers....What is a girl to do, as I didn't have either on hand. Then I suddenly had the luck of the Irish! I guess maybe that's because I am part Irish :) , but I came across a cookbook I had bought at a yard sale last year on a lazy summer day."Incredibly Easy" are the first words on the cover. It is a cookbook using Reynolds wrap for easy cleanup. I didn't have to go far, page 16 to be exact, and there right before my eyes was a recipe for mini Tex meatloaves! The recipe calls for tortilla chips instead of bread crumbs or crushed crackers, so I was all set as I always have these on hand.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.
Ingredients:
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...
Sharon
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