meayloaf with rice cereal?

Leah · Post by **Leah** » Tue Jun 12, 2012 12:37 pm

Hi All. Has anyone either made a meatloaf with rice cereal instead of breadcrumbs.... or cooked rice instead? Thinking of trying it tonight.

Leah

DebE13 · Post by **DebE13** » Tue Jun 12, 2012 4:00 pm

No- but it sounds delicious! I mix hamburger and rice often but never made it in a loaf form.

Leah · Post by **Leah** » Tue Jun 12, 2012 6:09 pm

I will let you know how it goes :)

Deb · Post by **Deb** » Tue Jun 12, 2012 6:18 pm

I'm still eating dairy and eggs and have found almond meal and parmesan cheese makes a good filler. Otherwise I use either boughten or homemade gluten free bread. I'm thinking finely chopped rice should work fine though. I've been experimenting with chia and flax seeds to replace eggs in bread (1
tbsp of each mixed with 1/4 c. hot water - let sit until a gel forms) which might give some needed structure too, if you can't do eggs.

Leah · Post by **Leah** » Tue Jun 12, 2012 8:15 pm

Okay, it came out delicious. I also still eat eggs, so I did use one. For 1 1/3 lb of beef, I used 1 cup of crushed rice chex and 1/2 cup almond milk.... you know and all the "flavor stuff" too. Rounded out the meal with green beans and roasted white sweet potatoes :)

Leah

humbird753 · Post by **humbird753** » Tue Jun 12, 2012 8:27 pm

Leah, that sounds really good. Thank you for sharing this. I don't believe I've ever heard of white sweet potatoes. I do eat the regular sweet potatoes and love those, but I'll have to check around for the white ones.

Deb, thank you also for your suggestion on replacement for the egg. I have not eliminated eggs from my diet, but am suspecting that may be a problem for me as well since I have not had a visit from "norman" yet. Rather than guessing and eliminating more than I have to, I will be testing soon.

Paula

carolm · Post by **carolm** » Tue Jun 12, 2012 9:30 pm

I've also used rice Chex in meatloaf and it always turns out well. Even though I react to just eating a scrambled egg, I have been able to put one egg in meatloaf and I seem to do fine. I remember asking about that on an earlier post and I was told (by Tex I believe) that cooking at high temps for a prolonged period of time destroys the protein we react to so it is possible to tolerate an egg baked into foods, even when we can't tolerate eating them directly.

I made some gluten free oatmeal cookies tonight, with cranberries and sliced almonds tonight and they were terrific. My family loved them so I made up a second batch, this time using Enjoy Life chocolate chips and coconut instead of cranberries and almonds. So nice to have some kind of treat on occasion. Last night I made an EF/GF/SF mayonaise and it turned out well. I took part of it and added some fresh basil too it. One of my favorite local restaurants makes a turkey pannini with basil mayo on it-- and this was as good as theirs. Sooooo nice to be able to add some flavor to my diet. I've been suffering from diet burnout.

Carol

Deb · Post by **Deb** » Wed Jun 13, 2012 4:02 am

Here are some substitutions from "Living Without"
http://www.livingwithout.com/resources/ ... 2&t=B_TL_P

humbird753 · Post by **humbird753** » Wed Jun 13, 2012 6:21 am

Carol, how do you make mayonnaise? It sounds good.

Paula

mzh · Post by **mzh** » Wed Jun 13, 2012 6:39 am

FWIW, a friend has made turkey burgers with just egg and Dijon mustard. No grain or milk at all, if you'd prefer that approach. It should work with meat loaf too. Very tasty with the mustard!

Leah · Post by **Leah** » Wed Jun 13, 2012 12:33 pm

White sweet potatoes are great because they taste more like a cross between a potato and a yam and you can eat the skin when roasted. I think meatloaf needs a "filler" ( unlike a hamburger). It makes it softer. I do use mustard though. I sometimes use hot/sweet mustard because I still haven't tested tomato yet, so I don't use ketchup.

Homemade mayo is great, but it doesn't last long. I just found a safflower based mayo at a local store. It' good. HAIN is the brand.

I also make my own pesto. Basil, garlic, pine nuts or walnuts, and olive oil. yum.

Leah

Deb · Post by **Deb** » Wed Jun 13, 2012 2:27 pm

Here's a fun way to make mayo with an immersion blender. I've done it with just olive oil and it's good. Leah is right about it not keeping too long though. Use it up a a few days.
http://www.youtube.com/watch?v=Gz0fLT_k3_U

mzh · Post by **mzh** » Wed Jun 13, 2012 3:57 pm

The burger is very tender if it's broiled on low - feels very much like a meat loaf.

carolm · Post by **carolm** » Wed Jun 13, 2012 7:53 pm

Here is the mayo recipe I used. Everyone is correct- it lasts one week so the recipe doesn't make a lot. However my family tried it and liked it. I used King Arthur's gluten free flour mix (mostly rice flour) and used extra of that and did not use Arrowroot or cornstarch. The consistency was nice. I mixed it in a Magic Bullet mixer--it whipped a nice amount of air in it. What got me excited was that the author mentioned that this paved the way for people to have potato salad, chicken salad, and THAT sounded great to me. As I said earlier-- I'm in desperate need for variety.

http://www.adventuresofaglutenfreemom.c ... -giveaway/

thanks
Carol

humbird753 · Post by **humbird753** » Sat Jun 16, 2012 12:08 pm

Leah - thank you for the HAIN mayo recommendation. I looked it up and it is sold in a couple of stores in my area. I'll have to try it.

Paula