Gluten-Free Chicken and Mushroom Meatloaf

Gluten-Free Chicken and Mushroom Meatloaf

Some days, I’m craving comfort food. Meatloaf is one of the comfort foods I thought I’d have to give up forever once I started on the psoriasis diet, which is laid out in Dr. John’s Healing Psoriasis Cookbook. But this gluten-free recipe for chicken mushroom loaf adapted from the cookbook is nightshade-free, has no red meat, and is absolutely delicious.

You’ll need:

  • 1 10 oz. package of sliced fresh mushrooms (I like baby bella mushrooms)
  • 1 tbsp olive oil
  • 1/2 cup finely chopped onions
  • 1 chopped garlic clove (or 1 tsp minced garlic from a jar)
  • 1/2 tsp dried thyme
  • 1 lb lean ground chicken
  • 1/2 cup gluten free bread crumbs
  • 1/3 cup skim milk
  • 1 egg
  • pinch of salt and pepper
  • 1 tbsp dried parsley
  • 1/4 tsp Worcestershire sauce
  • 2 bay leaves
Make it:
  1. Preheat the oven to 350 degrees F.
  2. Heat the oil in a heavy skillet, then add onions and garlic and saute for about 3 minutes. Then add the mushrooms and thyme and cook until the mushrooms are tender. Make sure you stir often. Let the mushroom mixture cool in a large bowl.
  3. Once the mushroom mixture is cool enough to touch, add everything except the bay leaves and mix until thoroughly blended. You will probably have to use your hands.
  4. Pack the mixture into a meatloaf pan, then place the bay leaves on top.
  5. Bake for 1 1/4 hours, and let it stand 15 minutes before serving. 
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