The Meatloaf with Olives for Celiacs and Lactose Intolerant is a recipe I prepared a few weeks ago for a special friend with some allergy problems… I have to say that in the end, it was a success, she really liked it!!!!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 2 lbs mixed minced beef and pork
- 25 pitted Gaeta olives
- 1 cup fine cornmeal
- 1 clove garlic
- 1 ⅓ cups light beer
- 1 tsp whole grain rice flour
- to taste extra virgin olive oil
- to taste salt and pepper
- 2 fresh eggs (depends on the size)
Preparation
As I always recommend, prepare all the pre-measured ingredients on your work table.
Place the minced meat in a large bowl, together with finely chopped garlic and pitted Gaeta olives.
Then add the cornmeal, salt, pepper, and eggs, and mix well.
Shape your meatloaf, it doesn’t have to be perfect, a rustic shape is much more appreciated.
In a small pot, bring the beer and half a glass of water to a boil: you will use it, like in a risotto, to moisten your meatloaf.
Brown it in a non-stick pan with two tablespoons of extra virgin olive oil until it forms a crust.
Add the hot liquid and let it cook for about 30 minutes over medium heat.
After this time, remove the meatloaf, and to the cooking juices, add a teaspoon of whole grain rice flour and another two tablespoons of olive oil.
Stir well to dissolve any lumps, and continue to cook until the sauce thickens.
Once cold, slice the Meatloaf with olives for celiacs and lactose intolerant, place it on a dish, and serve with the very hot sauce.
Notes
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