Friday, May 8, 2015

Stuffed Meatloaf (Gluten-free)

Stuffed Meatloaf

1 1⁄2 lbs lean ground beef
3⁄4 cup V8 vegetable juice
1 egg
1 tablespoon gluten-free Worcestershire sauce
1 small onion, fine diced
3⁄4 cup gluten free breadcrumbs
1 1⁄2 teaspoons salt
1⁄2 teaspoon Keen's dry mustard
1⁄4 teaspoon black pepper
1⁄4 teaspoon garlic powder
1⁄4 teaspoon ground thyme
2 cups fresh spinach leaves, large veins removed
8 slices swiss cheese or 200 g sliced swiss cheese
8 slices freybe gluten free capicolli style ham or 175 g ham
2 sheets wax paper (10 inch by 14 inch)

In a large bowl mix together the ground beef, V8 juice, egg, onion and Worcestershire sauce.
Mix together the spices and breadcrumbs. Add to meat and mix until well blended.
Place the ground beef between the layers of wax paper. Roll into an even rectangle shape, about 1/2 inch thick.
Arrange a double layer of spinach leaves onto the ground beef within 1/2 inch of the edges.
Top the spinach with the capicolli ham then the swiss cheese.
Carefully roll up, using the wax paper to lift. Press the edges and ends to seal.
Place on a lightly oiled baking pan, seam side down.
Brush the top with a little melted butter and sprinkle with a few breadcrumbs.
Bake uncovered @ 350F for about 45 - 50 minutes.
Let rest for a few minutes. Slice and serve.

Courtesy of

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