Gluten-free Meatloaf Rice Pie #Recipe

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I love pot pie. It’s such a yummy comfort food that you can make in a ton of different ways. But, most of my pot pies are not gluten-free. I decided this week I wanted to try something different. I wanted to come up with a variation of pot pie that would be gluten-free but that wouldn’t require any expensive ingredients. This Meatloaf Rice Pie is the result. The secret was in the crust, which was made of meatloaf. I was thrilled with the crust and will be experimenting with it and some other dishes in the future. Besides being easy to make, it didn’t taste gluten-free. If you’ve ever tasted something gluten-free that didn’t taste good, then you know what I mean. Overall we all enjoyed this dish and will be having it again soon.

INGREDIENTS

• 1.25 lbs ground beef
• 1 tbsp parsley flakes
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp garlic salt
• 1 can tomato soup (I used Dei Fratelli, which is gluten-free)
• 1/4 cup Potato Buds (which are gluten-free)
• 2.5 cups Minute Rice (which is gluten-free)
• 1/2 cup sour cream and onion dip (I used Heluva Good French Onion, which is gluten-free)
• 6 oz shredded cheddar cheese

INSTRUCTIONS

Preheat the oven to 350f.

Make the Minute Rice according to the recipe.

While the rice is cooking, combine the ground beef, parsley, onion powder, garlic powder, potato flakes and 1/2 can of tomato soup in a large bowl and mix very well. It should come out looking like a meatloaf mixture.

Place the meat mixture into a 9 inch pie plate.

Distribute the meat over the entire pie plate, pressing it all the way up the sides.

About now the rice is finished.

In a bowl, combine the cooked Minute Rice, 1/2 can tomato soup, 4 oz shredded cheddar cheese, 1/2 tsp garlic salt and 1/2 cup of sour cream and onion dip and mix well.

Place the rice mixture into the meat pie and distribute evenly. You should fill the pie plate, or come close to it.

Sprinkle the remaining 2 oz of shredded cheddar cheese on top of the pie.

Bake for 20 minutes.

Remove from the oven.

There will be some grease at the bottom of the pie plate. Carefully, drain as much of that grease as possible without disturbing the pie. You should be able to do this by just tilting the pie plate slightly to the side, and the grease will run out of the channel that formed while cooking.

Let the pie rest for about 10 minutes before slicing and serving.

What’s your favorite kind of savory or pot pie? Please leave a comment, I’d really love to know!