My wife Charlotte has gone gluten free. This basically means I have to teach myself how to cook all over again and some of the workarounds have turned out to be really interesting. I thought I’d share this last experiment.
This is a prosciutto-wrapped, potato-and-mushroom-stuffed Italian meatloaf. Instead of breadcrumbs I made an unholy granola of oats, crushed almonds, potato chips, whole pistachios, onions, celery, and raisins. I mixed a cup and a half of the mixture with a pound and a half of ground beef, some spices and an egg. Worked great.
