So much good news in that post JF!!! Definitely try to not have a perception of T before you meet him. And if your sister loves him and he loves her, not much else matters!
Meatloaf recipe used (homemade) gluten-free bread crumbs and eggs for binding. Eggs are not dairy.
My grandmother's recipe used evaporated milk and TONS of breadcrumbs so I'm proud to have a recipe that I love even more now.
Meatloaf (adapted from Ina):
1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves - I used more
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean) - I used 20% mince
1/2 cup plain dry bread crumbs - I used home made gluten free bread crumbs from gluten free bread
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)
Preheat the oven to 325 degrees F.
Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.
I seperated mine into 4 small meatloafs and they are DEFINITELY too small. We are piggies.
