Here is my recipe for white sauce, by request. It makes two cups when cooked and is thick, rich, flavorful, and creamy. Here’s how you make it. Prepare the meatloaf recipe, only increase the meat portion to 2.25 lbs. Then using a tablespoon measuring scoop, form rounded scoops of meat mixture into meatballs, approximately 30 ml each in size. The recipe should produce approximately 24-28 meatballs.

Place meatballs on a metal baking rack inside a baking pan. Be sure to add a splash of water to the pan to help keep the drippings from drying up and getting crusty. This is important, as you will need those drippings in lieu of a bouillon cube in the sauce. This recipe is gluten and corn-free, and appropriate for those following the Feingold diet. (more…)

Meatloaves are great when you have a young family with little kids. They are a quick and easy way to get your tots to eat meat without coddling or coaxing them to bite, chew, and swallow. This meatloaf is firm, yet tender. It stays together nicely when sliced (without having to use a wheat or oat flour filler) and is also quite tasty. Your kids will love it, and they won’t be reaching for the ketchup bottle, either. This recipe is gluten-free, corn-free, and Dairy-free. Serves six. (more…)