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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Wednesday
Feb232011

Zesty Breakfast Meatloaf (gluten-free, ACD)

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I have recently fallen in love with pork. Pork tenderloin, bacon, prosciutto, sausages, I just can't stop myself. One of my favorites is ground pork breakfast sausage from my local co-op. It is seasoned with sage, nutmeg, thyme, ginger, white pepper, and other spices, and is absolutely addicting. I had a pound of it in the refrigerator, and wanted to make something other than simple pork breakfast sausage patties. "Why not make meatloaf?", I asked myself. I really like meatloaf, but had never thought to make it for breakfast!

While preparing it, I realized that this meatloaf is actually the ultimate breakfast food: pork sausage, oatmeal, egg, and even a bit of jam (I use jam in my Magical Meatloaf Glaze). It's full of all the great things about a hearty breakfast in a single slice. It is a nutritious, filling, and simple breakfast for busy mornings, a true make-ahead miracle. If only it had some pieces of bacon in it...next time.  

It's super simple to make, makes the kitchen smell delish, and tastes amazing. It is so moist and flavorful, you won't even want to douse it with ketchup. There are crunchy little pieces of oat in the pan that will make you drool. And the slices of leftover meatloaf eaten cold? Oh, be still my heart.  Breakfast meatloaf is my new favorite food!  I love this so much I may even make it for other meals of the day. 

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Zesty Breakfast Meatloaf

yield 8" x 8" pan

This recipe calls for seasoned pork breakfast sausage that is ground meat, not sausage links. If you can't find pre-seasoned ground pork sausage, you can use plain ground pork and season it yourself with a mixture of spices, such as this one.

  • 2 Tbsp coconut oil or ghee, plus more for greasing pan
  • 1/2 medium yellow onion, peeled and finely diced
  • 1 medium carrot, peeled and finely diced
  • 1 celery stalk, peeled and finely sliced
  • 1 tsp aleppo pepper
  • 1/2 tsp dry thyme
  • 1/4 tsp cayenne pepper
  • 2 pinches nutmeg
  • 1 tsp unrefined salt
  • 1/2 tsp freshly cracked pepper
  • 3/4 cup gluten-free rolled oatmeal, plus more for dusting pan
  • 1/2 cup warm water
  • 1 pound ground pork breakfast sausage
  • 1 medium duck egg OR 1 large chicken egg (medium duck eggs are the size of large chicken eggs) OR 1 Tbsp ground flaxseed/chia seed whisked with 3 Tbsp water until gooey
  • optional: 4 Tbsp Kim's Magical Meatloaf Glaze (recipe below) or ketchup
  • 1/2 cup water

Heat oven to 350º F and generously oil an 8" x 8" pan with coconut oil.  Sprinkle with oats; it won't be totally covered but try to get a decent dusting across the bottom and sides of the pan.

Place oats in a small bowl and pour water over them; let them soak while preparing other ingredients. 

Heat 2 Tbsp oil and add onion, celery, and carrot. Saute over medium heat until vegetables are soft, then add herbs, spices, salt, and pepper, and stir to coat vegetables. Saute for 1-2 more minutes and remove from heat.

Combine egg, ground meat, cooked veggies, and soaked oats in a bowl. You can use a spoon, but I just mush it all together with my hands. It works much, much better. Don't be a sissy. Get in there and touch that meat.

Transfer meatloaf mixture into prepared pan, and smooth top with your fingers or a silicon spatula. If using, brush surface with Kim's Magical Meatloaf Glaze. Then gently pour 1/2 cup of water over the top of the meatloaf (I'm serious). Place in oven uncovered and bake for 55 minutes or so. 

Let sit about 5-10 minutes before slicing. Serve hot or cold. I like it with a big heaping scoop of homemade sauerkraut!

 

Kim's Magical Meatloaf Glaze

I often use this glaze on pork or turkey meatloaf instead of ketchup; it has a sweet, salty, yummy flavor. I used homemade honey-sweetened nectarine hot pepper jam this time around, but I generally use high-quality, no sugar added jams from Fior di Frutta or Bionaturae. Peach, nectarine, or apricot go well with meatloaves made from pork and/or turkey. I haven't tried it on beef, let me know if you do!

yield 1/4 cup, the perfect amount for glazing an 8"x8" pan of meatloaf

  • 2 Tbsp high quality no sugar added peach, nectarine, or apricot jam
  • optional but recommended: 1/8 tsp ground cayenne pepper
  • optional but recommended: 1/4 tsp ground chipotle pepper 
  • 1 Tbsp South River azuki bean miso
  • 1 Tbsp warm water
  • 1/2 tsp apple cider vinegar

Whisk all ingredients together in a small bowl, and spread over meatloaf before baking. Easy!

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Reader Comments (1)

This looks amazing. Despite not always loving the taste of meat I do love meatloaf and yeah for breakfast!

February 23, 2011 | Unregistered CommenterPatricia Biesen
Sorry, no comments/questions allowed right now.
Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo