Barbecue sauce is tricky for people with food allergies because it usually contains Worcestershire sauce, which has soy and anchovies in it. Additionally, so many commercial brands contain high-fructose corn syrup. So I derived this quick and easy allergy-free sauce, with which you’ll soon be basting everything in sight. To start out, try it on these succulent, flavorful, perfect little meatloaves. To get ¾ cup of crushed cornflakes, pulse 2 cups of cornflakes in the food processor. Serve this with steamed green beans or Creamed Spinach.
Ingredients
- 1½ teaspoons Ener-G egg replacer
- 5 tablespoons rice milk
- 1½ pounds ground dark meat turkey
- ¼ cup minced fresh parsley
- 2 cloves garlic, finely minced or pressed
- ½ teaspoon salt
- ¼ teaspoon pepper
- 7 tablespoons Quick and Easy Barbecue Sauce
- ¾ cup crushed cornflakes or gluten-free breadcrumbs
- 2 tablespoons canola oil
Quick and easy barbecue sauce
- ½ cup ketchup
- ¼ cup cider vinegar
- 3 tablespoons brown sugar
- 1 tablespoon molasses
- 1 tablespoon Dijon mustard
- ½ teaspoon powdered ginger
- ½ teaspoon garlic powder
- 1 teaspoon barbecue seasoning
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon chili powder
- 1 tablespoon canola oil
How to Make It
- Preheat the oven to 425°F.
- In a large bowl, whisk together the egg replacer and 2 tablespoons of the rice milk. Add the turkey, parsley, garlic, salt, pepper, 3 tablespoons of the barbecue sauce, and the remaining 3 tablespoons rice milk. Mix well. Add the cornflake crumbs, mixing well to combine. Mold into four 4 by 3-inch loaves, doming them slightly on the tops.
- Heat the canola oil in a large oven-safe skillet over medium-high heat. Cook the loaves for 2 minutes, starting with the bottom (flatter) sides. Flip with a spatula and cook for 2 minutes more. Flip the meatloaves back so their domed sides are up. Spoon 1 tablespoon of the remaining barbecue sauce over each loaf. Transfer the skillet to the oven and bake for 20 minutes more, until cooked through and the top is deeply browned.
- Combine all the ingredients in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to low and simmer, loosely covered, for 5 minutes. Makes 1 cup that will keep for several weeks, covered, in the refrigerator.