Old-fashioned Meat Loaf:
Grandma's Specialty

Most people, when they think of down-home cooking, one of the first recipes that comes to mind is old-fashioned meat loaf. Most people with allergies just assume that will be one of those long-forgotten memories.But try this version below without the eggs, bread, milk, or cracker crumbs. I promise it is still delicious.

(corn, dairy, dye, egg, gluten, peanut,soy,tree nut free)

• 1 large onion, chopped
• Olive oil
• 1 clove garlic, chopped
• 1 potato, peeled and cut into cubes
• 2 Lbs. ground meat, or a combination of your choice of meats
• 1 T. Tomato paste( check label- verify ingredients)
• 1 T. Homemade Ketchup
• 1 T. wheat free tamari
• 1/4 cup flat Italian parsley
• 3 sprigs fresh tarragon or thyme
• Salt and Pepper to taste
• Olive oil cooking spray
• 3 bay leaves

Preheat oven to 350 degrees. Saute chopped onion in olive oil till soft. Add garlic. Heat and stir 3 minutes. Cool 5 minutes. Place this mixture in blender with potato cubes and blend till smooth.In a large bowl combine meat, tomato paste, ketchup, tamari, parsley and tarragon (or thyme). Add the mixture from the blender. Using your hands, work the mixture until well combined.Add salt and pepper.Spray a loaf pan with olive oil cooking spray. Turn out the meat loaf mixture onto waxed paper and form into a loaf. Place loaf pan on top of meat mixture and turn loaf pan over by holding wax paper to prevent meat from falling back onto counter. Arrange bay leaves on top of loaf.Bake at 350 degrees for 1 1/2 hours till juices run clear. Remove the meat from oven and let stand for 20 minutes. Remove from pan, slice and serve. Makes approximately 6 servings.

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