Ribbon Meatloaf

We love meatloaf, there are so many different ways to make it and all are great and we will confess that there is very little that can compare to a cold meatloaf sandwich our books.  

For this recipe we once again went into the many handwritten recipes that we have inherited from three great family cooks and we have included the original recipe at the bottom.  

This dish was traditionally served with Fruit Relish, we will provide this recipe in a later post.

Ingredients:

• 1 onion sautéed
• 3 cloves of garlic minced and sautéed
• 1 cup of finely chopped crackers we used Presidents choice quinoa and honey crackers (there are always bites of crackers in the cupboards to use)
• 3/4 of a cup of almond milk or other dairy alternative
• 2 eggs
• 2 tablespoons gluten-free Worcestershire sauce
• 2 tablespoons Horseradish
• 1 tablespoon deli mustard
• 2 teaspoons gluten-free Soya Sauce
• 1/2 of grated Parmesan cheese
• 1/2  lb of lean ground turkey
• 1/2 of turkey sausage remove the casing

 Dressing ingredients:

• 1 large onion chopped fine and sautéed
• 1 cup of raisins sautéed 
• 5 stocks of celery chopped on sautéed 
• 2 1/2 cups of gluten free bread crumbs
• 1 cup of chicken broth
• 2 eggs
• 1 teaspoon each ginger, sage, and thyme
• 1 teaspoon gluten-free soya sauce

Directions:

Meatloaf

1. Sauté the onion, and garlic in a small amount of oil until the onions are clear
2. In a large bowl mix all of the ingredients together into the onion and garlic
3. Set Aside

Dressing

1. Sauté together in a small amount of oil the onion, raisins and celery
2. Beat together the 2 eggs, chicken broth and soya sauce add the sage, ginger and thyme and mix well
3. In a large bowl add your bread crumbs, onion mixture and then liquid, mix until well combined

Layering

1. Grease either a large casserole dish or two meat loaf pans
2. Start with a layer of dressing and then meat repeat until your dish is full.
3. Note: we used meat loaf pans and we lined them parchment papers too make it easier to life out.
4. Bake at 350 ° F for 1 ½ hour or until done 

From Our Table To Yours

Grandma Snyder

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