Рецепт Easy Gluten Free Meatloaf Stuffed with Mashed Potatoes
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If you’re looking for easy gluten free dinner recipes that can do double duty as a lunch or after school snack, you’ll love this Easy Gluten Free Meatloaf Stuffed with Mashed Potatoes recipe.
My kids love dinner leftovers for breakfast, to take to school as lunch, or to snack on when they get home from school. That’s why this easy gluten free meatloaf recipe is ideal. First, it comes with it’s own side dish – mashed potatoes – right inside the meatloaf. Then it’s filled with the wholesome goodness of shredded carrots and Bob’s Red Mill oats.
This easy gluten free meatloaf recipe is also convenient and thrifty. That’s because you can use leftover mashed potatoes, make a loaf or two for dinner, and then have leftovers for school (and work) lunch and afterschool snacks the next day – either reheated slices of meatloaf or meatloaf sandwiches. (Don’t forget to serve leftover spicy topping sauce, too!)
Making one big batch of Easy Gluten Free Meatloaf Stuffed with Mashed Potatoes is like having (at least) three meals ready to go. Not only does this make life easier, but a versatile recipe like this comes in handy when you’re super busy getting into your back to school routine!
Why use Bob’s Red Mill oats in Easy Gluten Free Meatloaf Stuffed with Mashed Potatoes
This easy stuffed meatloaf recipe is totally gluten free since it uses Bob’s Red Mill Gluten Free Quick Rolled Oats.
Did you know that while oatmeal is naturally gluten free, not all brands of oats are certified gluten free? That’s because many brands process their oats on the same machines as wheat and barley.
Bob’s Red Mill Gluten Free Oats are sourced gluten free, packaged in Bob’s Red Mill’s 100% gluten free facility, and tested every step of the way to ensure their gluten free status. So there’s no need to worry about gluten contamination in your Easy Gluten Free Meatloaf!
Their oats also provide dietary fiber and can help reduce cholesterol. They also add great flavor to this easy gluten free meatloaf recipe since all of Bob’s Red Mill oats are kiln roasted.
This recipe for gluten free meatloaf uses Bob’s Red Mill Gluten Free Quick Rolled Oats. Now many people think that old fashioned rolled oats or steel cut oats are healthier than quick cooking oats. However, the only difference in any type of oatmeal is the way they’re processed.
Rolled oats are rolled flat to produce those flakes you know and love. Steel cut oats are chopped into several pieces for a chewier oatmeal. Quick cooking oats are flattened and cut more finely than old fashioned oats.
Bottom line, it’s all the same oats with all the same wonderful nutrition.
Get a $1 off coupon for Bob’s Red Mill oats here!
This Mama’s tips for making Easy Gluten Free Meatloaf Stuffed with Mashed Potatoes
This video shows how easy it is to stuff this gluten free meatloaf recipe with mashed potatoes.
You can make your mashed potatoes any way you see fit. (If you use instant mashed potatoes make sure they’re gluten free!) I make mine from scratch using Russet potatoes. Since I’m dairy free as well as gluten free, I use unsweetened coconut milk and a dairy free buttery spread to my mashed potatoes. Another dairy free trick is using gluten free vegetable or chicken broth instead of milk.
To save time, buy shredded carrots at the grocery store. Use any leftover carrots on a salad.
If you don’t have fresh basil in the garden, use 1/3 teaspoon dried basil instead.
While I think making up a loaf of two is enough for dinner and lunch or afterschool snacks the next day (depending on how your family eats), why not make three Easy Gluten Free Meatloaf Stuffed with Mashed Potatoes loaves so you can freeze one for later?
My family loves spicy food, so the more sriracha the better. You can leave the sriracha out of the topping sauce if you wish, add only 1 teaspoon, or add a full tablespoon to this easy gluten free meatloaf recipe!
It’s important to use parchment paper (and not waxed paper or aluminum foil) underneath the rectangle of meatloaf mixture. First, parchment paper prevents the meatloaf mixture from sticking to the pan. Then you can use parchment paper to help you lift the sides of the mixture to meet in the middle. (Aluminum foil may tear.)
You can cook the stuffed meatloaf right on the parchment paper, which makes cleanup easier. (You can’t cook on waxed paper as it’ll melt and ruin your stuffed meatloaf.) Finally, after cooking you can lift the meatloaf by the ends of the parchment paper on to a serving platter for a prettier presentation. (Just slide the paper out from under the cooked stuffed meatloaf before serving.)
If you find that your meatloaf splits after cooking, no biggie. Just cover it with a little extra tomato-sriracha sauce before serving. No one will notice – or care – because it’s so delicious! Easy Gluten Free Meatloaf Stuffed with Mashed Potatoes Print
Recipe Ingredients For the meatloaf:
1 1/2 to 1 3/4 cups leftover mashed potatoes
1 egg
1/2 cup Bob’s Red Mill Gluten Free Quick Rolled Oats
1/2 cup shredded carrots
1/3 cup finely diced onions
1/2 teaspoon sea salt
1 teaspoon minced fresh basil
1 pound lean ground beef
For the spicy topping sauce:
1 cup tomato sauce
1/2 cup ketchup
2 teaspoons sriracha (to taste)
For the meatloaf sandwiches:
Gluten free bread
Lettuce Directions For the meatloaf:
Preheat the oven at 350 degrees F.
In a large bowl, add the egg, quick rolled oats, shredded carrots, diced onions, salt, minced basil, and ground beef. Using a potato masher or your hands mix together the ingredients until thoroughly combined.
Place a piece of parchment paper on a baking sheet. Pat meatloaf mixture into a 12-inch x 8-inch rectangle.
Spoon mashed potatoes down the length of the meatloaf mixture. Spread the mashed potatoes with the back of the spoon or a spatula within 1 inch of the meatloaf mixture edge.
Bring long sides of the meatloaf mixture over the mashed potatoes to meet in the center. Seal the center seam and ends so the seams disappear. (The better job you do with the seams, the less likely the meatloaf will split.)
Spoon or pour half of the spicy topping sauce over the entire meatloaf. (Leave the mashed potato stuffed meatloaf seam side up.)
Place the stuffed meatloaf baking sheet in the oven at 350 degrees F for 45-50 minutes or until a meat thermometer reads 160 degrees F.
Remove from oven and let the stuffed meatloaf sit for 15 minutes. Slice and serve with more spicy topping sauce.
For the spicy topping sauce:
In a small bowl combine the tomato sauce, ketchup and sriracha. Stir until combined.
For the meatloaf sandwiches:
Chill the cooked meatloaf for several hours. Then cut the stuffed meatloaf into slices.
Spread spicy topping sauce on two slices of gluten free bread. Place meatloaf (and some lettuce if you wish) between the bread. Cut in half and serve. Prep Time: 20 MinutesCook Time: 50 MinutesTotal Time: 1 Hour 10 Minutes Servings: Makes 4-6 servings Serving size: 2-3 slices I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.