This Gluten Free Dairy Free Meatloaf is moist and delicious! Serve with mashed potatoes and green beans for an easy dinner!
One of the things I find most frustrating about special diets is that you often find yourself sacrificing flavor or texture.
I mean, is it really too much to ask to be able to eat your favorite foods and then to actually taste like your favorite foods?
And you know, it would be nice to not have to have your “special” dish while everyone else eats the regular version…
Or, not feeling like everyone else is accommodating you by eating a lesser version for your sake…
So, one rule I have when making foods is that no matter what, it has to taste as good, if not identical, to the original.
This gluten free dairy free meatloaf really is as good as my dairy free meatloaf, it just uses potato flakes instead of breadcrumbs but is in all ways your classic meatloaf.
What I love about potato flakes is that they don’t change the flavor, but they are a good binder to hold the meat together.
They also make for an extremely moist meatloaf because they hold the moisture in the liquid nicely as they rehydrate.
If you prefer another classic, meatloaf with oatmeal, my recipe is gluten free as long as you make sure all the ingredients you use are gluten free.
What are Eggs used for?
Eggs do three things in most recipes: they help bind the ingredients together, act as a mild leavening agent, and they add moisture.
ARE EGGS DAIRY?
No, eggs are not dairy. Dairy is milk and any food products made from milk, including cheese, cream, butter, and yogurt.
So, while eggs are an animal product, they are not dairy. In fact, eggs fall under the protein food group.
How to tell if your eggs are still good
Fill a glass with cool water and submerge the eggs.
If the eggs sink to the bottom and lay flat on their side, they’re still fresh.
If they sink, but stand on one end at the bottom of the glass, the eggs are not as fresh but still good.
An egg that floats to the top is likely spoiled.
HOW TO REPLACE EGGS IN MEATLOAF?
There are a number of egg replacement options available, but my favorite is replacing each egg with 2 tablespoons of cornstarch and 3 tablespoons of water.
IS KOSHER Meat BETTER?
Kosher animals are kept in better conditions than non-kosher animals due to strict kosher health requirements of the animals.
Also, the salting process used as part of the process of making meat kosher is similar to dry brining, and therefore produces a better quality meat.
While I’ve only eaten kosher meat and so I cannot compare, I’ve been told by non-Jews who do not keep kosher that they’ve noticed that kosher meat is of superior quality to cook with.
HOW TO DEFROST Meat
IN THE FRIDGE
Defrosting meat in the fridge is the most highly recommended.
To do this, place the frozen meat in a pan and let it thaw. Oftentimes when meat thaws, it releases liquids that can leak onto your fridge, so the pan is really helpful.
Meat typically takes a full day to thaw. Once thawed, it can remain in the refrigerator for a day or two before cooking.
IN COLD WATER
Defrosting meat in water should take two to three hours.
Submerge your sealed meat in a pot or bowl full of cold water. Change out the water every 30 minutes or so.
Do not use hot water because it can start cooking your meat.
Can you cook FROZEN meat?
According to the USDA, you can cook frozen meat. It will take 50% longer to cook, but it’s an option.
You should also cook it on a roasting rack or over vegetables so that the heat can circulate around the meat.
IS IT SAFE TO REFREEZE RAW meat?
According to the USDA, “food thawed in the refrigerator is safe to refreeze without cooking.” However, you do lose quality when refreezing previously defrosted meat.
Every time you defrost meat, it loses moisture as it thaws, which also leads to a loss in flavor. To compensate for this, marinate the meat to add more flavor and juice.
The USDA also says not to “refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90°F.”
Adjusting for a Convection Oven
Convection ovens blow the hot air around, producing around 25 to 30 percent more heat.
Since convection ovens produce more heat, you need either lowering the temperature or shortening the cooking time to compensate.
When recipes specify temperatures and cooking times, it’s for conventional ovens, unless specified otherwise.
A simple rule to follow is to lower the temperature by 25ºF or 14ºC when baking cookies and pies, and 50ºF or 28ºC when roasting meat and poultry. Some convection ovens offer separate settings for baking and for roasting.
You can also leave the temperature the same and instead, shorten the cooking time by 25 percent. For example, if your recipe calls for 60 minutes in the oven, check the food after 45 minutes instead.
However, keep in mind, some convection ovens actually make a heat adjustment for you. That is, if you set a convection oven for 350ºF, it might actually set itself to 325ºF to compensate. So, check your manual before making adjustments.
HOW TO STORE MEAT
Once cooled, place in an airtight container and refrigerate. Store for 3 to 4 days.
HOW TO FREEZE MEAT
Freeze leftovers within 3-4 days. Place in an airtight container or resealable freezer bag.
Freeze for up to 6 months. After that, it is still safe to eat but the quality begins to degrade.