A shout-out on The Wife’s cooking!

While I’m thinking about it, I just wanted to thank The Wife again for making a really excellent gluten-free meatloaf for dinner last night!  Meatloaf became one of my favorite meals in recent years, and I’ve really missed it since trying to stay off gluten products.

Thanks honey!

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11 Responses to A shout-out on The Wife’s cooking!

  1. The Wife says:

    You’re welcome honey! I just had some for lunch and it was just as good. I left you a big chunk for you.

    Now we have to figure out how to make pizza.

  2. ColonelFazackerley says:

    I also have coeliac disease. What’s the recipe?

    • The Wife says:

      CF- I basically used my mom’s recipe and substituted gluten-free bread for the bread crumbs. It is a savory meatloaf. Here’s the recipe:

      4 slices gluten-free brown rice bread
      1 1/2 lb meatloaf mix (this is a meat that we get at the local grocery – it has ground beef, veal and pork)
      2 eggs
      1/4 c. finely chopped onions
      1/4 c. finely chopped celery
      1 t. dried sage
      1/2 t. thyme
      Sprinkle of salt and pepper
      5-6 small red potatoes
      3 medium size carrots

      Dry bread in the oven. Set the oven to warm and leave in for 2-3 hours until bread is dry.

      Remove bread from oven and break into smaller pieces. Put in food processor on puree. It is hard to get the bread to all break down. I end up having to sort out the finely ground bread from the larger pieces that don’t grind up. As long as you have about 1/2 c. of bread crumbs that should be enough.

      Preheat oven to 425 degrees

      Put all the ingredients in a large mixing bowl. Mix until all the ingredients are well blended.

      In large casserole, place the meat mixture and mound into a loaf. Pat the outside of the meatloaf (this seals in the juices).

      Clean and cut the potatoes in half and place around the meatloaf. Peel and cut the carrots into smaller lengths and place around the meatloaf.

      Cover the casserole with the dish or with aluminum foil and place in the oven for 45 minutes.

      Serve and enjoy!

      • ColonelFazackerley says:

        Many thanks, The Wife! I shall certainly give that a try.

      • The Wife says:

        CF – I just found gluten-free bread crumbs at the local health food store yesterday. If you can find them near you or online you can save yourself the manual processing headache.

  3. ColonelFazackerley says:

    About the pizza, I have tried making my own gluten-free pizza bases, but this is probably not worth the bother. I mail order (UK, so my supplier would be no good for you) GF pizza bases.

    Reduce a tin of tomatoes, or use tomato pureé. grate some cheese, add whatever toppings, …

    Its the bread and the beer that really bug me about coeliac disease.

  4. Colonel: I’ll get the recipe from The Wife and post it when I can!

    I don’t have much of a problem trying to make home-made pizza crusts, because I used to make my own deep-dish pizza crusts by hand before my coeliac diagnosis. The trick right now is finding a recipe which satisfies my snooty Chicago-style pizza tastes…

  5. ColonelFazackerley says:

    OK, sounds like you are more of a connoisseur than me…

    I look forward to this becoming a physics, literature and specialist cookery blog!

  6. stuwat says:

    Sci Fi reviews, sky diving and now cookery tips – whatever next? The high-quality science writing is great, but I do enjoy your various off-topics too.

  7. Bill Davies says:

    All this talk of pizza is getting to me. I’ve recently been diagnosed with Type 2 diabetes and have been told to lay off the pizzas. Now learning to reprogramme my taste buds.

    Bill

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