Tree Frog Posted June 13, 2015 Share Posted June 13, 2015 My MIL just moved to the area. Her birthday is next week and she would like meatloaf for her birthday dinner. Her diet is both low salt and gluten free. My normal meatloaf recipe is gluten free, but has high sodium. This recipe for meatloaf came across my email and looks good, but I wondered if, instead of the bread crumbs, I could grind up some oatmeal and use it. I'm not fond of oatmeal flavor, but I think the oat flavor would be masked by the meat. Would I use the same proportions with the oats as with the bread crumbs? Or do you have a tried and true recipe you'd like to share? Quote Link to comment Share on other sites More sharing options...
HeWillSoar Posted June 13, 2015 Share Posted June 13, 2015 I don't know if she has celiac but some gluten free people avoid oatmeal. When I make meatloaf, I use bread crumbs from a loaf of store bought gluten free bread. There is also a recipe that uses potato chips but I'm sure that's not low sodium. 2 Quote Link to comment Share on other sites More sharing options...
idnib Posted June 13, 2015 Share Posted June 13, 2015 I don't have any recipes but my MIL makes meatloaf w oats and it tastes fine. She doesn't do it to be gf, that's just her recipe. Btw, oats are often grown next to wheat fields and can be contaminated. If your MIL is really sensitive, get certified gf oats or get Trader Joe's 2 lb blue bag. They're not certified but the copy on the back says they are grown away from gluten fields. 1 Quote Link to comment Share on other sites More sharing options...
ILiveInFlipFlops Posted June 13, 2015 Share Posted June 13, 2015 When I make meatloaf, I toast Udi's bread and then zip it in my Vitamix to turn it into breadcrumbs. You could also just do that instead. I really don't think you'd notice the oat flavor at all, but not everyone who's GF can have oats. They still give me the same symptoms gluten does--even certified GF oats. If you decide to go that route, check with your MIL first. 2 Quote Link to comment Share on other sites More sharing options...
Tree Frog Posted June 13, 2015 Author Share Posted June 13, 2015 I don't think she has celiac's because she eats some gluten (chicken nuggets from fast food, for example, or a crouton or two when we're at a restaurant), but I'm trying to be respectful of her diet and allow her to pick and choose when she eats gluten. If I served her the original recipe and didn't try to make it gluten free, I wouldn't be supporting her. (If that makes any sense!) (That's what I want to do, not what she's requiring me to do. She would eat very little if she knew it contained gluten and I'd like her to enjoy her birthday meal.) I will make the recipe as written using oats instead of bread crumbs, then. Thanks for your help! Quote Link to comment Share on other sites More sharing options...
wapiti Posted June 13, 2015 Share Posted June 13, 2015 FWIW, when I make GF meatballs, I use Maseca and it works out well. (Maseca is a sort of corn flour used for tortillas. It is GF.) Quote Link to comment Share on other sites More sharing options...
KatieJ Posted June 13, 2015 Share Posted June 13, 2015 I have always used oatmeal in my meatloaf as my mother did before me. I use Quaker oats recipe. Quote Link to comment Share on other sites More sharing options...
Butter Posted June 13, 2015 Share Posted June 13, 2015 I use this recipe: http://www.oursmallhours.com/grain-free-meatloaf/ Even my kids who didn't really like meatloaf back when I made it with croutons in it, love this! Quote Link to comment Share on other sites More sharing options...
fraidycat Posted June 13, 2015 Share Posted June 13, 2015 I made meatloaf yesterday with no fillers. Just meat, seasonings, and one egg as binder for two pounds of meat. 2 Quote Link to comment Share on other sites More sharing options...
Granny_Weatherwax Posted June 13, 2015 Share Posted June 13, 2015 I don't think she has celiac's because she eats some gluten (chicken nuggets from fast food, for example, or a crouton or two when we're at a restaurant), but I'm trying to be respectful of her diet and allow her to pick and choose when she eats gluten. If I served her the original recipe and didn't try to make it gluten free, I wouldn't be supporting her. (If that makes any sense!) (That's what I want to do, not what she's requiring me to do. She would eat very little if she knew it contained gluten and I'd like her to enjoy her birthday meal.) I will make the recipe as written using oats instead of bread crumbs, then. Thanks for your help! Because of what you wrote in the bolded sentence, I would go ahead and use the oatmeal. I appreciate your dedication to helping her with her diet but I wouldn't worry about the cross contamination since she voluntarily eats gluten. If she were celiac, I would recommend getting the gf bread and making it that way. 4 Quote Link to comment Share on other sites More sharing options...
Tree Frog Posted June 13, 2015 Author Share Posted June 13, 2015 FWIW, when I make GF meatballs, I use Maseca and it works out well. (Maseca is a sort of corn flour used for tortillas. It is GF.) I never thought of using Maseca! I might have to try it. I have always used oatmeal in my meatloaf as my mother did before me. I use Quaker oats recipe. I'll have to look it up. I've never used oatmeal in meatloaf before. I use this recipe: http://www.oursmallhours.com/grain-free-meatloaf/ Even my kids who didn't really like meatloaf back when I made it with croutons in it, love this! Mmmm... That looks good! I think I have lots of new meatloaf recipes to try! I made meatloaf yesterday with no fillers. Just meat, seasonings, and one egg as binder for two pounds of meat. My standard recipe calls for 2 lbs of meat, a dry onion soup packet, and a large can of evaporated milk. It's very easy and makes a moist meatloaf (just be sure to let it sit for a bit before slicing it or you'll end up with lots of crumbles!) What kind of seasoning did you use? Because of what you wrote in the bolded sentence, I would go ahead and use the oatmeal. I appreciate your dedication to helping her with her diet but I wouldn't worry about the cross contamination since she voluntarily eats gluten. If she were celiac, I would recommend getting the gf bread and making it that way. She has gluten free bread I could use, but I'd rather not if I can avoid it. If she were celiac, I would need to make sure to avoid cross contamination in our kitchen. (Maybe that wouldn't be such a bad thing... might have a cleaner kitchen more often... :) ) Quote Link to comment Share on other sites More sharing options...
fraidycat Posted June 14, 2015 Share Posted June 14, 2015 Seasoning: garlic powder, onion powder, squirt of ketchup, squirt of mustard, squirt of hot sauce. If I have them, I use real garlic and onion but I used it up and hadn't gone grocery shopping yet. Quote Link to comment Share on other sites More sharing options...
sbbulliv Posted June 14, 2015 Share Posted June 14, 2015 I make GF meatloaf with rice crispy cereal as the bread crumbs. works well. Quote Link to comment Share on other sites More sharing options...
kewb Posted June 14, 2015 Share Posted June 14, 2015 I have always used oats in my meatloaf. My mother taught me it helps stretch the meat. Sometimes I grind them up and sometimes I just throw them in whole. Nothing has ever tasted like oats. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.