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Saturday, March 27, 2010

Sweet Apple Meatloaf / Meatballs - Gluten-Free (Celiac Friendly)


This recipe was created by Sarah Kingsborough, Demarle At Home Representative. She writes: Apples and other fruits are a great compliment for wild game such as venison and Elk. This recipe is modified for people with specific allergies: no wheat, no dairy, no egg.

Ingredients:
1 1/2 lbs. Ground Meat (venison, elk, beef, turkey)
1/4 cup finely diced onion
1/2 apple chopped in small bits
1/2 cup oats
2 Tbsp. fresh mint leaves, chopped (2 tsp. dried)
1/4 cup pure cane syrup
1/4 cup water
dash salt

Glaze:
1/2 cup applesauce
1/4 cup pure cane syrup
1 1/2 tsp. corn starch
1 1/2 tsp. lemon juice

8 Servings

Preheat oven to 350 degrees. Combine all ingredients in Stainless Mixing Bowl and mix well with hands or spatula.

For Meatloaf, place Fluted Loaf Mold on Perforated Baking Sheet and fill with meat mixture and place in oven. Bake for 45-60 minutes until meat thermometer reads 170 degrees or desired temp. Drain juices and invert meatloaf onto serving dish.

For Glaze, combine applesauce, sugar cane syrup, and cornstarch in Demarle Difference Petite Saucepan. Cook, stirring until mixture thickens and boils. Remove from heat, stir in lemon juice. Pour glaze over meatloaf and serve.

For Meatballs, form 1" balls with meat mixture and place on Flexipat or other mold (there will be juice). Bake for 25-35 minutes until meat thermometer reads 170 degrees or desired temp. Transfer meatballs to serving dish and pour glaze to serve.

Demarle Products used to prepare or serve:
Santoku Knife
Magnetic Measuring Trio
Fluted Loaf Mold
Demarle Difference Stainless
Cake Server Knife
Stainless Mixing Bowl
Perforated Baking Sheet
Flexipat
Spatula
Polyamide Spatula
Cooling Rack

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