Glutenfreier Hackbraten

Gluten-free Meatloaf

Pane-Bistecca

Those who have family members who have food allergies are very careful about making food! People who have gluten allergy cannot just go to the restaurant and order food. You can’t because it often has gluten in spices and in ingredients. That means a lot of edibles are off limits. That’s why I usually cook gluten-free, so my daughter can eat what she can’t at the restaurant. That includes this gluten-free meatloaf!

What do you put in a meatloaf? Spices, often mixtures that have traces of wheat, because wheat binds. You put buns in it to make the roast stick, and some other stuff.

Also, restaurants don’t have a special kitchen that is wheat-free, (at least not in Europe or Asia, but in America this is common!) for those who suffer from allergies. So, it’s really a risk every time, because just traces of wheat are often enough to make allergy sufferers really sick. This has all happened to us and believe me, it’s not nice when you can barely stand for 2 days, vomit and have diarrhea and feel so miserable.

Prep time

15 min

Cooking time

1 h 30 min

Portions

Total time

1 h 50 min

Ingredients

1 kg ground Beef
200 g Sausage meat
1 gluten-free Bread roll, softened in Milk
3 Garlic cloves, chopped
2 Eggs
30 g grated Cheese
2 twigs Thyme
1 twig Rosemary, chopped
1 Chili, chopped
Salt and Pepper
Paprika
1 tsp Chicken Broth powder, gluten-free
Bacon Slices to line the cake pan

Instructions

Step 1

Knead all the ingredients except the bacon well by hand in a large bowl. Knead for a long time until everything is homogeneous.

Step 2

Line a cake pan with baking paper and then place the bacon slices so that they overlap. Pour in the meat mixture and smooth it out, then fold in the bacon slices on the sides first, then those on the long sides until the meatloaf is covered. Press two more sprigs of thyme on top.