Gluten-Free, Dairy-Free Meatloaf Sandwiches on Sun-Dried Tomato Waffle Bread
Back when Isaiah was first diagnosed with gluten and dairy intolerance, bread options were few and not-at-all satisfying. In fact, most of the breads we bought from our local supermarkets and health food stores just crumbled into pieces at first bite. Then, I thought of my waffle iron and how the squares were pretty much the same size as sandwich bread—and a new gluten-free bread was born!
The savory flavor options are endless. For this sandwich, I made a sun-dried tomato waffle bread, but you could keep it plain or add other flavorings like caramelized onions, crisp bacon or even just some Dijon mustard.
Please let me know if you have any ingredient substitution needs and I will be happy to give you my best solutions. Just leave me a message on my Facebook page, Silvana’s Kitchen.
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For ingredient substitutions, please see the detailed chart at Gluten-Free 101.
Let’s get cooking,
2 tablespoons extra-virgin olive oil
1 small onion, chopped
1 carrot, grated
1 clove garlic, grated
2 pounds ground beef
¾ cup ketchup
2 large eggs, lightly beaten
1 cup rice cereal crumbs
1 tablespoons finely chopped parsley
1 tablespoon finely chopped oregano
Salt and pepper
2 cups gluten-free pancake mix
½ cup chopped sun-dried tomatoes oil, drained and chopped
2 large eggs, at room temperature, lightly beaten
¼ cup vegetable oil
1½ cups dairy-free milk
Italian seasoning blend, for topping
Mayonnaise, for serving
4 iceberg lettuce leaves, for serving
Sliced tomatoes, for serving
Not feeling much like meatloaf, swap in your favorite gluten-free deli lunchmeats, a juicy cheeseburger or egg, tuna or chicken salad.
1. Preheat the oven to 350º and grease a 9-by-5-inch loaf pan. In a skillet, heat the olive oil over medium heat. Add the onion and carrot; cook until softened, about 5 minutes. Add the garlic and cook about 1 minute. Let cool.
2. In a medium bowl, combine the beef, ½ cup ketchup, eggs, cereal crumbs, onion mixture, parsley, oregano, 2 teaspoons salt and 1 teaspoon pepper. Place in the prepared pan, rounding the top. Spread the remaining ¼ cup ketchup on top. Bake until cooked through, about 1 hour. Let set for about 10 minutes; cut into ½-inch thick slices.
3. Preheat a waffle iron to medium-high and grease. In a large bowl, whisk together the pancake mix, sun-dried tomatoes and ½ teaspoon salt. In a small bowl, whisk together the eggs, oil and milk. Add to the pancake mix mixture and stir until just combined. Pour about 1/3 cup batter into each waffle iron square, pushing the batter out to the edges, and sprinkle with the seasoning blend; close and cook until crisp, about 5 minutes. Repeat with the remaining batter.
4. Spread mayonnaise on 4 waffles. Top each with a meatloaf slice, lettuce leaf, tomato slices and another waffle.
"Just starting to discover the fact that I can be gluten free and indulge my sweet tooth as well. Thanks for all of your hard work!" —Cherry H.