Seeing the change and the recipe my husband says I just have to share!

Today made a weekly trek to the Grocery Store and as we were checking out to things hit me one I hate having to go searching around the store and the city for ingredients I need for living Gluten Free and the other was I looked at what we had purchased and there was very little that wasn't either organic or as healthy an option as we can afford to purchase. I am firm believer that eating healthy is important but so is a healthy budget! My one splurge item I am very excited about is an over the sink cutting board, we have wanted one for a while but hadn't found one we really liked. My lovely husband made us one last year and worked except it was made out of wood and it warped but this one we purchased today is made out of bamboo so it won't warp and it has a cut out for a strainer for rinsing veggies and fruit, it's great and only $20!

So the recipe that my husband says I absolutely must share is my meat loaf creation, it's a recipe from Maximized Living Nutrition plans but I changed it a little and made it Gluten Free. So here it is;

Beef Meat Loaf

1 Pound Grass Fed and Free Range lean or extra lean Ground Beef
1 Small Yellow Onion, chopped finely
2 Cloves Garlic, minced
3 Tbs Organic Gluten Free Onion Soup mix
1 Large Egg, lightly beaten
1 Cup Gluten Free Rice bread crumbs
2/3 Cup Organic Tomato paste
1 Tsp Sea Salt
1/2 Tsp Black Pepper

For Topping I use
The Tomato paste as suggested but I mix it with Tony Romas BBQ Sauce

Preheat oven to 375 F. In a medium bowl, combine chopped onion, garlic, onion soup mix, egg and 1/3 cup of the organic tomato paste. Add the bread crumbs and beef. Season with salt and pepper. Mix until well combined. Place mixture in a 6 cup capacity loaf pan (8x4 inch) or simply shape into a loaf in a glass baking dish. Pat gently to make a rounded top. Do not pack. Bake meatloaf for 50 mins. Remove from oven; brush with remaining tomato paste and BBQ sauce equal amounts of each. Return to the oven; Bake until an instant-read thermometer inserted into the center of the loaf reads 160 F, approximately 10-20 mins. Cool loaf for 10 mins in pan before slicing.

I like to serve it with mashed potatoes and some kind of steamed veggies, my husband would like to recommend garlic bread but I have yet to master that Gluten Free so that will be for another day.