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Gluten-free Mini Turkey Meatloaves
The recipe switches out bread crumbs and uses a ground rice cereal as the binder, notes Mary Cooley, dining services director at Pennswood Village in Newtown, Pa., adding that the idea came from one of the residents.
Servings
84
84
Cuisine Type
- american
Menu Part
- entree
Main Ingredient
- Eggs
- Poultry
Source: Pennswood Village, Newtown, Pa.
Mary Cooley, dining services director at this continuing care retirement community, says this recipe was created to satisfy the small but growing number of residents who for one reason or another wanted to avoid gluten in their diets. The recipe switches out bread crumbs and uses a ground rice cereal as the binder, notes Cooley, adding that the idea came from one of the residents.
Ingredients
2 lb. + 1 oz. Rice Chex Bulkpak Cereal
5 1/2 cups ketchup
4 cups pasteurized liquid eggs
1/4 cup Worcestershire sauce
1/4 cup fresh chopped parsley
2 tbsp. ground black pepper
1/4 cup granulated garlic
2 tbsp. kosher salt
24 lb. 93% lean ground turkey
Steps
Place cereal in 20-quart bowl of mixer fitted with paddle attachment and mix on low speed for 2 minutes or until crushed.
Add ketchup, eggs, Worchestershire sauce, parsley, pepper, garlic and salt. Mix on low speed for 2 minutes.
Add turkey and mix on low speed for 5 minutes.
Place 6-ounce portions in a three-by-four pattern on parchment-lined and greased full sheet pans. Bake in standard oven at 375°F or 300°F in convection oven, until thermometer inserted in center of meatloaves reads 165°F.
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