Tag Archives: Maple

(Leftover) Meatloaf Pie

28 Oct

Maple Meatloaf

2 nights ago we had Maple Meatloaf ( Recipe from Karina’s Kitchen of course- http://glutenfreegoddess.blogspot.com/2007/12/karinas-maple-apricot-glazed-meatloaf.html) It was the sweetest, most delicious meatloaf I’ve ever had.

I’d never made meatloaf before (really, I did cook before going GF…. promise! just not meatloaf or desserts). Unfortunately, my loaf wasn’t really a  loaf. It crumbled like crazy after cutting it. I’m guessing not enough oats (I used oats instead of bread crumbs). Either way, it was yummy.

I decided to experiment and make a shepherd’s pie with my leftover meatloaf. Here ya go:

Whatcha need:

1/3 leftover loaf of Maple Meatloaf, crumbled (http://glutenfreegoddess.blogspot.com/2007/12/karinas-maple-apricot-glazed-meatloaf.html)   OR if you don’t have this- 1.5 lbs ground beef, browned
6 carrots, peeled and cut into “coins”
8 oz pre-sliced crimini mushrooms
1/3 cup of chopped red onion
2 Tbsp olive oil plus some to drizzle on top of “pie”
*Mashed potatoes- enough to cover the top of your “pie”

pre-heat oven to 400


Put olive oil and carrots into a decent sized skillet over med/med-high heat. Saute until softened. Add mushrooms and onions and continue to saute until tender.

Put leftover crumbled meatloaf into the bottom of a 9×13 pan. Sprinkle the sauted mushroom/carrot/onion mix on top so it is spread out evently.

Spoon the mashed potatoes on top. Don’t smush them down. If you spread them out (roughly) and leave some peaks they will get golden brown and crispy. Yum!

Drizzle the potatoes with olive oil to help your pie get nice and crispy!

Place in oven and bake for 30-40 minutes. Let sit 5 minutes.

Serve it up and enjoy!

Meatloaf Pie

PS: The Maple Meatloaf is sweet…. so just beware that your meatloaf pie will be sweet as well! Just use browned ground beef if you’d prefer a saltier shepherd’s pie instead.

*Mashed potatoes=(boil about 9 medium cut up red potatoes until tender- you can leave the skins on- I do! Drain and put in a bowl along with  about 1/8 c milk and 2 Tbsp of butter. Mash with a potato masher. Add a splash (or 2) of milk if needed to get the desired consistency. I like mine relatively chunky. Salt and pepper to taste.

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Delicious Pumpkin Cake

27 Oct

9518_864554858057_8600032_52419307_3309397_n It was my first attempt at baking something from scratch other than chocolate chip cookies. (I mean, real baking… Not just the add water, comes in a box kind.) Overall it was a huge success!

I am obsessed with Karina’s Kitchen and her wonderful gluten-free recipes (http://glutenfreegoddess.blogspot.com/). I decided to tackle one of her baking recipes and thought it necessary to try something with pumpkin. Thanksgiving is coming up after all, and I’ll be damned if I don’t have a gluten-free pumpkin dessert to scarf down (while the family is eating delicious, gluten filled pumpkin pie)!

I brought this cake to school and everyone loved it. They couldn’t believe that it was gluten-free and many people asked for the recipe.

Here’s the recipe: http://glutenfreegoddess.blogspot.com/2005/12/maple-frosted-pumpkin-cake.html

My cake sunk a bit in the middle which (thanks to Karina and her advice) might have been because
a. my oven wasn’t completely pre-heated (I tend to rush and just throw stuff in the oven)
b. the ingredients were cold, humid, or damp (who would’ve thought!)
c. my measurements were off (once again, I am horrible at using measuring cups and didn’t realize there was a difference between wet/dry measuring cups…. besides the fact that they are easier to use. I’ll learn!!!!)

I highly recommend it. I’m pumped to show off my new baking skills to my family come Turkey Day… My aunt is hosting Thanksgiving this year, so now I just need to figure out how I will get the rest of my turkey fix (and all the necessary side-dishes) gluten-free…. One thing at a time, right? 🙂