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 Post subject: Meatballs/Meatloaf
PostPosted: Tue May 23, 2006 10:05 am 
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Joined: Tue Nov 29, 2005 4:04 pm
Posts: 2044
Location: Gatineau, Quebec
Meatballs - Meatloaf

Free of dairy, eggs, wheat, peanuts, nuts, soy, fish, shellfish

1.5 pounds ground beef (or other ground meat)
3/4 cup quick cooking rolled oats
3/4 cup onion, finely chopped (optional if you’re in a rush)
1/2 cup milk or milk substitute
1 egg (we use 2+ Tbsp olive oil as a sub)
1 tsp salt (or less)
1/2 tsp pepper

1. Heat oven to 350 F.
2. Sauté onion on medium-low heat first to soften it up. (Optional - see notes below.)
3. Mix oats and milk together so that oats get soft.
4. After letting oat mixure sit for 10 minute or so, add ground beef, onion, egg or oil, salt, and pepper.
5. Add onions to mixture when they’re nice and soft. Mix thoroughly with hands.
6. Form meat into balls and place on large greased cookie sheet. Bake in 350 F oven for about 25 minutes or until browned.

IF FREEZING:
With slotted spoon, transfer meatballs to trays, spacing balls so they are not touching. Let cool, then freeze until firm. Package in heavy plastic bags or other container and store in freezer.

Notes:
a. Mixture can also be used for meatloaf. Cook for about 60 minutes at same temperature in 8x4-inch pan.
b. This is a very forgiving recipe. You can just throw together an approximate amount of oats and rice milk – just enough to make the oats a bit soggy, and add some onion (or not).
c. We use rice milk for our milk sub.
d. We sauté the onions ahead of time because one of our kids is a bit picky and doesn't like "crunchy bits". But you can just put in raw onion - or no onion at all.

Adapted from "The Canadian Living Cookbook" © 1987

K.

_________________
Karen, proud Mom of
- DS1 (12 yrs): allergic to cashews, pistachios, Brazil nuts, potatoes, some legumes, some fish, pumpkin seeds; OAS
- DS2 (1o yrs): ana. to dairy, eggs, peanuts; asthma


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