Tenderized Meat Loaf with Tomato-Red Wine Gravy
Gluten-free, lactose-free, FODMAP friendly
Recently I purchased a whole lot of fat-free ground meat taken from a bison who had enjoyed a very long life. Not wanting to use it all in soup, I experimented with a slow cooker. This meat loaf melts in your mouth. … Gristle? What gristle?
- 2 pounds tough ground meat
- Optional: 3 Tbsp extra-virgin olive oil (if the meat is very lean)
- 2 slices gluten-free bread, torn into fine crumbs
- 2 eggs
- ½ cup safe ketchup
- 2 tsp salt
- ¼ tsp pepper
- 4 or more peeled carrots
- 2 or more cubed celery stalks
- 14-oz. can peeled tomatoes
- ½ cup dry red wine
- 1 Tbsp garlic-infused olive oil
- 12-14” square of cheesecloth
- slow cooker
- Mix ground meat, extra-virgin olive oil, gluten-free bread crumbs, eggs, ketchup, salt and pepper in a large bowl.
- Spread cheesecloth on a cutting board or in a baking pan. Form meat mixture into a loaf on top of cheesecloth. Make it just as long as the diameter of your slow cooker. Wrap it with the cloth and twist both ends, so it won’t disintegrate during cooking.
- Slide the wrapped loaf into the middle of the slow cooker. Pack some carrots and celery alongside the loaf on both sides, to help it retain its shape.
- Puree the canned tomatoes in a blender or food processor. Add red wine and garlic-infused olive oil. Mix well, and pour over loaf.
- Cover tightly and cook on “low” setting for 8-10 hours. Let cool slightly. Then carefully remove vegetables, lift loaf into a bread pan, and carefully unwrap it. Wring as much juice as possible out of the cloth over the loaf.
- Serve sliced meat loaf with vegetables and the tomato-wine gravy, and maybe some roasted potato wedges.