Gluten free meatloaf
3/4 C of Nature's Path Corn Flakes Cereal
1/2 tsp of garlic powder
1/2 tsp black pepper
1/2 tsp chipotle pepper (or cayenne)
1 tsp dried thyme
1/2 onion roughly chopped
6-8 baby cut carrots
2 whole cloves or 2 tsp of pre-chopped garlic
1 lb of ground chuck
1 lb of ground sirloin (if you can't find sirloin try the 93% fat free ground beef)
1.5 tsp of salt
1/2 C gf Ketchup
1 tbsp of gf Worcestershire sauce (add more to taste)
2 tbsp of honey
Heat oven to 325 degrees F.
In a food processor grind up the corn flakes and garlic powder until they look like bread crumbs, add the black pepper, chipotle pepper, and thyme. Pulse to blend. Pour into a large mixing bowl. Add your carrots and onion to the food processor and pulse until finely chopped. Add to your mixing bowl with your garlic. Mix well. Add your beef and chuck meat and salt the meat before blending. (Add the beef to the bowl and salt directly over the meat.) Mix gently and add your egg last. Try not to squeeze the meat to much as you want to keep all the moisture inside the dish.
Pack into a 10 inch loaf pan.
Combine the ingredients for the glaze. At this point I taste the glaze if it needs more sweet add more honey, more sour add more Ketchup, more flavor add more Worcestershire sauce.
Place the meat in the oven at 325 and cook for 10 minutes. Take the meatloaf out of the oven and put the glaze on top of the meatloaf. Cover well so all parts of the loaf get covered with glaze.
Cook until the meat reaches 155 degrees. (should take about 50-60 minutes) I serve this with dairy free mashed potatoes and green beans. Enjoy!