Snap Cracklin Meatloaf
Yes - you guessed it - Rice Crispies "snapped, crackled and popped" in this Gluten Free Meatloaf. I think this meatloaf tastes just as good made with Rice Crispies instead of with bread crumbs or oatmeal (and it really does crackle and pop when you are mixing the meat).
1 1/2 pounds ground beef (I use sirloin or lean beef) Printable Recipe
2 cups rice crispies (I used brown Rice Crispies but regular Rice Crispies works well also)
1 cup milk
1 small onion (peeled & minced)
2 tablespoons Worcestershire sauce
1/4 teaspoon garlic powder
1 teaspoon dried basil
black pepper (to taste)
1/2 cup Catsup (Ketchup)
1/2 teaspoon salt
NOTE: If you need to be strict about being Gluten Free - then make sure that the Catsup (Ketchup) & Worcestershire Sauce are Gluten Free.
In a large mixing bowl - slightly wisk the egg and milk together. Add the ground beef, Worcestershire sauce, catsup, garlic powder, basil, pepper and salt - and stir into the egg/milk until fully combined (I used a wooden spoon but many people use their bare hands - it's up to you) . Finally stir in the Rice Crispies and the minced onion. Allow the mixture to rest and soak up all the flavors for about 5 minutes.
Tightly press this meat mixture into a loaf pan (I sprayed the loaf pan with non-stick spray first). Bake in a preheated 350 degree oven for 1 1/4 hours to 1 1/2 hours. (If you didn't use lean meat then Drain out any fat before serving)
Remove from oven and allow the meatloaf to rest for 15 minutes before serving.