Meatloaf Bar from Amy Rota-Poulin

Updated: 12/09/2013 2:17 PM
Created: 11/30/2013 7:47 AM WNYT.com
By: Amy Adamchick

Meatloaf Bar from Amy Rota-Poulin


South Western Turkey Meatloaf

1 pound of ground turkey

1 small onion, finely chopped

½ pablano pepper, seeds removed and finely diced

2 cloves of fresh garlic, finely chopped

1 ½ tablespoons fennel seeds

1 cup of Green Mountain Gringo Roasted Garlic Salsa

4 ounces of Monetary Jack Cheese, cut into ¼ inch cubes

1 cup of gluten free root vegetable chips, crushed

2 jumbo eggs

½ teaspoon freshly ground sea salt

Preheat oven to 350 degrees. In a large bowl, mix all ingredients together until combined. Grease a loaf pan with olive oil and add meatloaf mix to pan. Smooth out top.

To make the glaze: mix 3 tablespoons of The Green Mountain Gringo roasted garlic salsa, 2 teaspoons of gluten free spicy mustard, and 2 teaspoons of pure maple syrup until combined. Smooth glaze on top of meat mixture.

If baking in a loaf pan, bake for 45-60 minutes or until the meatloaf is thoroughly cooked. Let cool for 10-15 minutes. Slice, serve, and enjoy!

*Quick Tip* For a crunchy twist, sprinkle crushed root vegetable chips on top of the meatloaf the moment it comes out of the oven.

Cranberry Apple Venison Meatloaf

2 tablespoons olive oil

3 shallots, finely chopped

1 bulb of fresh fennel, finely chopped

7 cloves of garlic, finely chopped

½ cup of fresh cranberries

1 small apple, finely chopped

2 tablespoons pure maple syrup

½ cup red wine

2 tablespoons fresh rosemary, finely chopped

1 pound ground venison

¼ cup certified gluten free corn flour

1 jumbo egg

1 ½ tablespoons fennel seeds

½ teaspoon freshly ground sea salt

½ teaspoon freshly ground black pepper

Preheat oven to 350 degrees.

In a large pan over medium high heat, add the olive oil, shallots, and fennel. Sauté until the onions and fennel are tender. Add the garlic, fresh cranberries, chopped apple, and maple syrup. Cook for about 5 minutes or until the fresh cranberries are cracking open. Add the red wine and fresh rosemary. Cook for an additional 5 minutes. Remove from heat and set aside to cool.

Meanwhile in a large bowl add the venison, certified gluten free corn flour, jumbo egg, ground sea salt and pepper. Once the cranberry mixture has cooled to room temperature, add to the venison. Mix all ingredients until combined and place into an olive oil greased loaf pan. Smooth the top.

For the glaze mix ¼ cup of Crofters Superfruit Jam Asia (Raspberry), 2 tablespoons spicy mustard, ½ teaspoon ground ginger, and 2 tablespoons red wine. Cover the top of the venison meatloaf evenly with the glaze and bake for 45-55 minutes or until thoroughly cooked. Remove from oven and let cool for 10-15 minutes. For a cozy meal I like to serve this dish with an Adirondack twist: roasted maple butter acorn squash, and a roasted sweet potato.

*Quick Tip* This meatloaf recipe is also delicious using ground turkey.

Adirondack Country Meatloaf

2 tablespoons olive oil

1 large onion, finely chopped

½ orange bell pepper, finely chopped

1 portabella mushroom, chopped

2 cloves of garlic, finely chopped

½ teaspoon freshly ground sea salt

½ teaspoon freshly ground black pepper

1 ounce cognac

1 tablespoon gluten free Worcestershire sauce

1 pound grass fed beef (Adirondack Grazers Grass Fed Beef)

1 jumbo egg

½ cup of ground rice cereal

1 tablespoon spicy mustard

1 ½ tablespoons fennel seeds

Preheat oven to 350 degrees. In a large pan over medium high heat add the olive oil, chopped onion and chopped pepper. Cook until the edges start to turn a golden brown and the onions and peppers are just tender (about 5 minutes). Add garlic, chopped portabella mushroom, sea salt, and pepper. Cook for 2 minutes. Add cognac and Worcestershire sauce. Cook for an additional 2 minutes, remove from heat and let cool to room temperature.

In a large bowl add grass fed beef, egg, ground rice cereal, spicy mustard, and fennel seeds. Once the sautéed onions, peppers and mushrooms have cooled to room temperature add to the meat mixture. Mix all ingredients together until just combined. Place in a olive oil greased loaf pan, and smooth top.

For the glaze mix together ½ cup of organic gluten free ketchup, 2 teaspoons gluten free spicy mustard, 2 tablespoons of pure maple syrup, 1 tablespoon cognac. Spread evenly on top of the meatloaf and bake for 45-55 minutes until the meatloaf is thoroughly cooked. Serve with twice baked potatoes and roasted asparagus for an Adirondack inspired comfort food dinner.

*Quick Tip* Before cooking, divide the meatloaf mixture evenly into six parts, bake the mini meatloaves in a whoopie pie pan for 20-25 minutes at 350 degrees. They make a fabulous sandwich. 

A meatloaf bar is a delectable way to turn comfort food into a party! Serve a few of your favorite meatloaves with a bar of your favorite sauces and toppings such as: crunchy bacon pieces, sour cream, grated cheeses, horseradish, sliced scallions, chopped fresh parsley, ketchup, and mustard.

Hot Apple Pie ala Mode Cocktail


1 cup milk

1 teaspoon boiled cider syrup

1 tablespoon pure maple syrup

 ½ teaspoon ground cinnamon

In a sauce pan over medium low heat, add all of the above ingredients and whisk together. While whisking, cook until hot, about 5 minutes


½ teaspoon pure vanilla extract (gluten free)

1 shot apple pie moonshine (make sure the moonshine you purchase is gluten free)

A cinnamon stick for garnish

Pour in a large mug and enjoy responsibly.

*Quick Tip* For a mocktail version simply omit the apple pie moonshine from the recipe.

*Always Read the ingredient labels of each individual ingredient you are using to make sure that, that particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions. *

Amy Rota-Poulin Copyright 2013. This recipe was created by Amy Rota-Poulin author of Cooking Gluten Free With Amy. Enjoy!! For more recipes please visit www.glutenfreewithamy.com Please visit www.glutenfreewithamy.com

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