Trust me it might use special ingredients but the whole family will love it!
I don’t know about you, but meatloaf is one of my favorite dishes my mom used to make growing up. There is something so delicious, comforting and homey about a good meatloaf and mashed potatoes. It always shocks my mom when my brother and I request this dish, its just that darn good.
I wanted to make meatloaf for my family, but that FPIES reared its ugly head again. Could the little one have wheat? If I can’t use bread crumbs or oats what can I use? Crushed cornflakes to the rescue! I knew my son could have corn and it just seemed so easy to crush the cereal up for the binder.
Luckily we have discovered that my son can handle whole wheat products and does best with Einkorn flour. We still love our meatloaf done like this, it really adds another dimension to the flavor. Per our allergist it is extremely rare for children with FPIES to have a reaction to corn or corn based products. If you are struggling check this recipe out!
FPIES Friendly Meatloaf
6
servingsIngredients
1 egg
1/3 cup plain unsweetened almond milk
2 teaspoon Worcestershire sauce
1/2 cup crushed corn flakes
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 onion, diced
2 lbs. ground beef
2 teaspoons yellow mustard
1 tablespoon brown sugar
1/2 cup ketchup
Directions
- preheat oven to 350o degrees Fahrenheit
- Mix all ingredients in a bowl until well combined.
- Place meatloaf and shape into a loaf in a 4×8 inch pan. Top with extra ketchup if you like it saucy.
- Bake for 55-60 minutes or until internal temperature reaches 165o degrees Fahrenheit. Once cooked allow to rest for 5-7 minutes prior to slicing and serving.
