Friday, June 1, 2012

Gluten Free Version of Alton Browns Meatloaf.

When I made this I used Trader Joes 85/15 beef and 1/2 package of ground turkey. This just happened to be what I had on hand. You could use the chuck that Alton uses or do half beef and half pork sausage. I did not put bell pepper in this as I did not have any on hand but instead I used red pepper flakes (1/2 teaspoon).

I know the recipe calls for the temp to be 155 degrees but once the temp reached that the meat was still under-cooked. I took the thermometer out and stuck it in another part of the meatloaf and there was a temp. difference, and that is why the longer cook time.
I ended cooking this for about 45 - 55 minutes.

Gluten Free Version of Alton Browns Meatloaf

for the original post click here


  • 2 slices of gluten free bread
  • 1/2 teasoon of garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • 1 teaspoon dried thyme
  • 1/2 onion, roughly chopped
  • 1 carrot, peeled and broken
  • 3 whole cloves garlic
  • 1/2 red bell pepper
  • 18 ounces ground chuck
  • 18 ounces ground sirloin
  • 1 1/2 teaspoon kosher salt
  • 1 egg

For the glaze:

  • 1/2 cup catsup
  • 1 teaspoon ground cumin
  • Dash GF Worcestershire sauce
  • Dash hot pepper sauce
  • 1 tablespoon honey


Heat oven to 325 degrees F.
In a food processor bowl, combine GF Bread, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.
Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

Bon Appetit! 

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