MEATLOAF-PHYLLIS

[Guest guest]

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Sorry about the non no foods. We all go through it. <sigh!>

But it gets better as you learn to sub for your usual stuff.

Here's my meatloaf recipe (or so: no dosage, I eyeball it):

Hamburger meat (beef, turkey, chicken, pork, lamb or whatever meat

you use) About 2 lb or so, I think.

Fresh chopped parsley,

salt & pepper, and other gfcf seasoning you want to use.

1 or 2 whole eggs, slightly beaten (can omit if allergic, but is a

good binder and extra proteins if you can use it).

" Bread crumb mix " as follows.

Olive oil (or other oil).

Cook as usual (tomato sauce/ no tomato sauce/ oven /stove, Whichever

way you normally do it)

Mix all the ingeredients together as you normally would, by hands and

shape into meatloaf. Can use a cheese clothe to wrap it, and so you

can boil it, if you please, or steam cook in pressure cooker.

" Bread crumb mix " : Equal parts-by volume when crushed-of gfcf

crackers (like holgrain rice crackers or other rice cracker), organic

potato flakes (like Barbara's or bob's red mill), gfcf rice crispies

(like barbara's).

Crush with a handi-chopper, then measure each by volume, and use

the " bread crumbs " for all your cooking and binding (ie:meatloaf,

fish sticks, chicken nuggets etc.); stir, of course to mix, before

use. This is as it was in the ' book. Works great for me. I

also add some gfcf corn flakes from time to time, but just crushed a

bit by hand, to give a little extra crunchy texture.

At times I don't have potato flakes I use potato flour, just use a

little less (like 1/3 less) because flavor is pretty strong.

You can also use just plain potato flakes crushed, or cereals; or of

course, bread that you bake and didn't come out that great to eat,

but you can dry it in the oven and use as bread crumbs (or just plain

leftover bread).

Sorry I don't do banana bread, so maybe someone else will help with

that.

Good luck. Cristina-WA

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