My (unknowingly) Gluten-free Meatloaf

Discussion in 'Recipes' started by Mari North, Jan 26, 2016.

  1. Steve North

    Steve North Veteran Member

    Nov 22, 2015
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    I made a meatloaf for supper tonight.. I made it the same way I always do and it is always a huge hit in our house.. Moist and very flavourful.. I don't use beef but I make my meatloaf with minced chicken or sometimes minced turkey.. Here is what I do...............
    One pound of minced (chicken or turkey)
    One egg
    One teaspoon of minced garlic (to taste)

    Now at this point, I use a box of stuffing mix which calls for one cup of water.. I like to use one cup of stock instead..
    I mix the liquid into the minced and then add the package of stuffing mix... Mix very well..
    Put into a well oiled loaf pan and bake at (I use 375) till the sides pull away a bit and the top starts to brown (about 45 minutes) ... Let it sit in the loaf pan for about 3 to 4 minutes after removing from the oven..
    Remove, slice and enjoy just as is.......
    Mari North likes this.
  2. Diane Lane

    Diane Lane Very Well-Known Member

    Apr 10, 2015
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    Yum, this sounds like an interesting recipe. I will have to try it at some point. I have most of the symptoms/conditions @Martin Alonzo mentioned. I've often suspected a diet change could help. Another thing about the 'gluten-free' foods. Not only are they the flavor of the month, it seems many are quite a bit more expensive than other foods without that designation.
  3. Martin Alonzo

    Martin Alonzo Veteran Member

    Mar 7, 2015
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    The gluten issue is very confusing and the medical system knows little about it.

    Here is a little information from the people of

    Gluten sensitivity is a condition with symptoms similar to those of celiac disease that improve when gluten is eliminated from the diet.

    People with gluten sensitivity can experience symptoms such as “foggy mind”, depression, ADHD-like behavior, abdominal pain, bloating, diarrhea, constipation, headaches, bone or joint pain, and chronic fatigue when they have gluten in their diet, but other symptoms are also possible. While these are common symptoms of celiac disease, these individuals do not test positive for celiac disease or for a wheat allergy.

    Individuals who have been diagnosed with gluten sensitivity do not experience the small intestine damage or develop the tissue transglutaminase (tTG) antibodies found in celiac disease.

    Since there is currently no blood test for gluten sensitivity, the only way to be diagnosed is to undergo the screening and diagnostic tests required to confirm celiac disease. A diagnosis of gluten sensitivity is confirmed when you are not diagnosed with celiac disease or wheat allergy, and your symptoms diminish after starting a gluten-free diet, followed by a return of symptoms when gluten is reintroduced into your diet.

    There is no cure for gluten sensitivity, and the only treatment is to follow a gluten-free diet.
  4. Sheldon Scott

    Sheldon Scott Veteran Member

    Mar 13, 2015
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    I'm just adding my own thoughts, no scientific data or studies.

    I'm wondering if the sudden increase in problems with gluten may not be entirely due to gluten itself but maybe to the chemicals used to grow and process wheat.

    Wheat is one of the four major food crops that feed the world and has been feeding people for thousands of years. Why all of a sudden all these problems with wheat?

    Most of us have eaten wheat in many forms all our lives as did our ancestors. I've been here 74 years and never even heard of anyone sensitive to wheat until just a very few years ago.
    Bobby Cole likes this.

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