A simple but tasty meatloaf free of salicylates, amines (assuming mince is fresh) and glutamates. For those without intolerances, it can be served with a tomato sauce, such as my sugar-free Garden Sauce.
"Failsafe" refers to foods that have no additives and are low in amines, glutamates and salicylates. This meat loaf recipe can be easily adapted by adding other foods to it if you don't have intolerance issues.
Ingredients:
1 kg beef mince
1/2 cup rolled oats (chopped not whole)
Piece of white leek stem, sufficient to be equivalent to 1 onion, finely chopped
2 tsp dried chives
2-3 TBSP finely chopped fresh parsley (or 1 TBSP dried)
1/2 tsp salt
2 eggs
Method:
1) Preheat oven to 180C/350 F and grease a loaf tin
2) Place all ingredients in a large bowl, and mix thoroughly, using your hands at the last to ensure thoroughly "gooshed" together
3) Press mixture evenly into loaf tin
4) Bake for 1 hour, until well cooked
5) Pour off excess fat if desired - I pour it into a bowl and leave it to set, then feed it to the chooks or dogs
6) Turn out onto chopping board and slice.
Serve with mashed potatoes & suitable vegetables, or rice and vegetables, depending on your tolerances.
Notes:
*Onions and garlic contain low levels of amines and moderate salicylates, unsuitable for a sensitive person or during elimination. Leeks are much lower in both, and are a good substitute for onions in most recipes. The white stalk can be used instead of onion, and the green leaves can be used as a vegetable, or instead of spring onions.
* Parsley and chives contain the lowest salicylate and amine levels of all tested herbs, and are considered safe for most people
* Rolled oats are a substitute for breadcrumbs - they have no amines or salicylates and do not contain gluten. Celiacs should use specifically gluten-free ones, if tolerated. Other options include breadcrumbs (we don't use them as we're wheat and gluten free, and the gluten-free breadcrumbs usually contain rice and/or corn which are high in amines and/or salicylates), almond meal (salicylates) or steamed cauliflower that has been chopped to crumbs in a food processor (amines and salicylates)
* Those without any sensitivities could add spices such as curry powder (1/4 tsp), and other herbs such as oregano and thyme (1-2 tsp each) and serve with a tomato sauce.
* For the mince to be safely low in amines, it needs to be preferably less than 2 weeks from slaughter, bought and used the same day or frozen for less than 4 weeks. (Amines increase as proteins age). Most cheaper mince in the supermarkets were vacuum packed, and could be sold "fresh" up to 3 months old. These must be assumed to be very high in amines. Find a butcher who makes his own the day the carcass comes in, and buy from him on that day. Mad Butcher is often a good source.
1 kg beef mince
1/2 cup rolled oats (chopped not whole)
Piece of white leek stem, sufficient to be equivalent to 1 onion, finely chopped
2 tsp dried chives
2-3 TBSP finely chopped fresh parsley (or 1 TBSP dried)
1/2 tsp salt
2 eggs
Method:
1) Preheat oven to 180C/350 F and grease a loaf tin
2) Place all ingredients in a large bowl, and mix thoroughly, using your hands at the last to ensure thoroughly "gooshed" together
3) Press mixture evenly into loaf tin
4) Bake for 1 hour, until well cooked
5) Pour off excess fat if desired - I pour it into a bowl and leave it to set, then feed it to the chooks or dogs
6) Turn out onto chopping board and slice.
Serve with mashed potatoes & suitable vegetables, or rice and vegetables, depending on your tolerances.
Notes:
*Onions and garlic contain low levels of amines and moderate salicylates, unsuitable for a sensitive person or during elimination. Leeks are much lower in both, and are a good substitute for onions in most recipes. The white stalk can be used instead of onion, and the green leaves can be used as a vegetable, or instead of spring onions.
* Parsley and chives contain the lowest salicylate and amine levels of all tested herbs, and are considered safe for most people
* Rolled oats are a substitute for breadcrumbs - they have no amines or salicylates and do not contain gluten. Celiacs should use specifically gluten-free ones, if tolerated. Other options include breadcrumbs (we don't use them as we're wheat and gluten free, and the gluten-free breadcrumbs usually contain rice and/or corn which are high in amines and/or salicylates), almond meal (salicylates) or steamed cauliflower that has been chopped to crumbs in a food processor (amines and salicylates)
* Those without any sensitivities could add spices such as curry powder (1/4 tsp), and other herbs such as oregano and thyme (1-2 tsp each) and serve with a tomato sauce.
* For the mince to be safely low in amines, it needs to be preferably less than 2 weeks from slaughter, bought and used the same day or frozen for less than 4 weeks. (Amines increase as proteins age). Most cheaper mince in the supermarkets were vacuum packed, and could be sold "fresh" up to 3 months old. These must be assumed to be very high in amines. Find a butcher who makes his own the day the carcass comes in, and buy from him on that day. Mad Butcher is often a good source.
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