Last year I posted my gyro meatloaf recipe. It mimics the flavor profile of gyro meat in convenient meatloaf format. Unlike commercial gyro meat, my recipe is 100% gluten free. I discovered you don’t need bread crumbs. A single egg is enough to bind the meatloaf. However, I started experimenting with bread crumb substitutes to thicken the meatloaf.
The first thing I used was instant potatoes. It works very well and I’ve made probably 10 meatloaves with instant potatoes. But I got a better idea recently. I was reading a Persian cookbook I got from the library. The book was terrible, as every recipe required way too many ingredients and at least 2 hours. But I did get one good idea. Mixing cooked rice into meatballs. If it works for meatballs, it should work for meatloaf. And it did.
I am now mixing cooked white rice into my meatloaves and it works great. I’m still working on the optimal mix. My first meatloaf, I underdosed using 1 cup for 3 pounds. Below is a photo using 3 cups of basmati for 3 pounds. Probably a little too much. Will use 2 cups next time.
Gyro Meatloaf with Basmati rice
Another brilliant thing about this idea, is I don’t need to cook up a starch side dish. It is literally baked in the meatloaf. Wrap some foil around it and you have a perfect portable meal.