Unless we’re having a party, I usually don’t buy chips. However, there are certain people in my household who feel that watching sports on television isn’t fun without a bag of salt and vinegar salt potato chips. (Ahem.) So, when faced with a chips request, I try to find a brand that’s as healthy as possible. That’s why I buy Kettle Brand Potato Chips since they’re as wholesome as you can get for a snack food.
The folks at Kettle Brand Potato Chips cook real, unpeeled potatoes in small batches for a superior taste and a signature crunch. In addition, they use only the finest all-natural, non-GMO ingredients – no trans fats, no MSG, no artificial colors or flavors, and no list of ingredients you can’t pronounce. In fact, they’re the first potato chip to be verified by the Non-GMO Project.
Taste wise, their chips are delicious and hard to put down! Our favorites of the 24 flavors they make are Sea Salt & Vinegar, Sea Salt, and Salt & Fresh Ground Pepper Crinkle Cut Chips. Kettle Chips also makes four types of organic potato chips: Organic Country Style Barbeque, Organic Sea Salt, Organic Salt & Fresh Ground Pepper, and Organic Sweet Chili Garlic.
All Kettle Brand Potato Chips (including Kettle Brand Bakes, Reduced Fat, Organic, and Krinkle Cut Potato Chips) are gluten free and processed in a gluten free environment. They’re also considered to be safe for people with peanut allergies, since they’re processed in an environment free of peanuts and other nuts. The chips are processed on equipment shared with ingredients that contain very small amounts of dairy. Even though they thoroughly clean the lines after each flavor run, there's a slight potential of cross contamination. (See Kettle Brand’s FAQ page for more info.)
Kettle Brand Potato Chips inspired meatloaf
At my house, meatloaf is a popular but challenging dish. For years, I had to make it egg-free due to my daughter’s allergies. She’s grown out of her egg allergies, but now we have to deal with me being gluten free.
Inspired by Kettle Brand, I thought I’d use crushed potato chips instead of bread crumbs in my meatloaf recipe. I also used crushed potato chips on the top of the meatloaf for added visual appeal. To health up the meatloaf, I used shredded carrots and egg whites, and kept it dairy free by using rice milk. (Feel free to use regular milk if you don’t have a food sensitivity to dairy.) I used Kettle Brand’s Sea Salt Potato Chips, but you can experiment with your favorite flavor. I bet Kettle Brand’s Backyard Barbeque, Jalapeño Jack, or Cheddar Beer flavors would be wonderful in this meatloaf recipe, too!
Since I used one of my favorite Memphis style barbecue sauces, I’ll serve that on the side instead of ketchup. In addition, I’ll be serving this with fresh green beans from the farmer’s market and some Easy Mashed Parsnips and Chives. And don’t forget, leftover slices of cold meatloaf make wonderful sandwiches!
If you double the recipe, you can freeze one loaf for later. Let the meatloaf cool in the pan. Then lift it out and cover completely with foil to freeze.
Gluten Free Potato Chip and Carrot Meatloaf
- 2 pounds extra-lean ground beef
- 1 1/2 cups crushed Kettle Brand Sea Salt Potato Chips – divided
- 1 cup shredded carrots
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1/4 cup rice milk
- 1/2 cup egg whites
- 1/2 cup barbecue sauce
- 1 teaspoon dried basil
- 1/4 teaspoon ground black pepper
- Cooking spray
- Preheat oven to 375 degrees F.
- Combine all ingredients (except for cooking spray and 1/2 cup of the crushed potato chips) in a bowl. Mix until all ingredients are well combined. You can use your hands or a potato masher.
- Line a 9x5” meatloaf pan with foil. Spray inside with cooking spray.
- Place meatloaf ingredients in the pan. Pat down evenly.
- Sprinkle 1/2 cup of crush potato chips evenly on top of loaf.
- Place meatloaf pan on top of a baking sheet and place into oven.
- Bake at 375 degrees F for 45 to 50 minutes.
- Remove from oven and let sit for 10 to 15 minutes. Gently remove the meatloaf by lifting up on the aluminum foil. Peel foil off of meatloaf, cut into slices and serve.
- Serving size: 1-2 slices
What is your favorite flavor of Kettle Brand Potato Chips?
This is a sponsored conversation written by me on behalf of Kettle Brand. The opinions and text are all mine.
What do you do when you cook up a meatloaf that’s delicious, but falls apart when you slice it? Make meatloaf hash! Just chop up the meatloaf with a spoon and add some healthy mix-ins like rice or vegetables or just a bit of ketchup, like I did above.
That’s what I’m making until I’ve perfected my Smoked Meatloaf recipe. It’s almost there but needs a little more work. I want a meatloaf that slices up perfectly when it’s hot out of the oven – or in my case the smoker. I’ve made it twice – and it’s good enough to share – but maybe you can give me some help on perfecting it by commenting your suggestions below.
How to smoke a meatloaf
Well, you find a big pipe and…
Seriously though, I first heard about smoked meatloaf when my husband came home raving about the taste after sampling it at a local restaurant. I did a search and found My Smoked Meat Loaf Recipe from Smoking-Meat.com. (If you own a smoker, you must sign up for Jeff’s Smoking Meat enewsletter.) I liked his recipe but wanted to combine it with my recipe for Boulder Firefighters Meatloaf.
Also, I wasn’t crazy about how Jeff set up his uncooked loaves. The first time I made smoked meatloaf, I didn’t use a loaf pan. I ended up with a flat, squishy meatloaf that was delicious – thus the Smoked Meatloaf Hash.
The next time I made it, I knew I would have to smoke it in a loaf pan. But how?
Preparing your loaf pans
There’s two problems using a loaf pan:
- The meatloaf won’t get exposed to the smoke.
- It will cook in it's juices and stay mushy.
After discussing it with Paul, he came up with an idea of taking a metal loaf pan and drilling holes in it. He drilled two holes on the ends, three on the sides, and seven on the bottom. Then he sanded off the burs.
You could also do this with a disposable aluminum loaf pan. However, since metal loaf pans were only $6 at WalMart, he went out a bought a couple just to make smoked meatloaf in. (He obviously wants me to make this all the time.) You can pick up few loaf pans for a buck or two at thrift stores or garage sales, too.
Smoking your meatloaf
Now that the pans will drain, I needed something to catch the juices. I decided the easiest method would be to place the meatloaf pans on the bottom rack of the smoker so it would drain directly into the water dish at the bottom. Easy!
This worked pretty well until we realized that as the ground meat cooked, it would expand and block the holes. About half way into the cooking process, I had to tip to the pans and empty out some of the juices from the top and sides. Maybe we need more drill more holes in the pans. Or maybe just emptying the juices a few times will do the trick.
The other issue was cooking time. If I put all the meat (2 pounds) into one loaf pan, it would take three to four hours to cook. Since I didn’t have time, I opted to divide the recipe in half to cut back the cooking time to about 90 minutes. Smoking food is all about planning, so next time I’ll make sure I have enough time to cook just a two pound meatloaf in one pan. I’ve a feeling a bigger loaf will be more solid and sliceable.
Smoked Meat Loaf
- 2 pounds ground venison, lean beef or turkey ((The leaner the beef, themore likely the meatloaf will fall apart. But the lower the calories and fat grams!)
- 1 onion, finely chopped
- 1/2 cup carrots, grated
- 2 cloves garlic, minced
- 2 pieces whole wheat or gluten free bread
- 1 egg
- 1/4 cup egg whites
- 3/4 cup ketchup
- 1/4 cup ketchup or barbeque sauce
- Set smoker for 250 degrees.
- Soak the bread in warm water in a small bowl – enough to moisten the bread but not too much so it turns into mush
- Place the ground meat in a large bowl.
- Add softened bread, onion, carrots, garlic, egg, egg whites, and ketchup. Mix with your hands until all the ingredients are incorporated.
- Put meat mixture into a specially prepared loaf pan (see above).
- Place loaf pan on lower rack, just above the water pan.
- Add mesquite wood chips and smoke for 3 to 4 hours until the center registered 160 degrees.
- If necessary, pour off extra juice that gathers on top of the loaf pan every hour.
- You can finish the top with ketchup or barbeque sauce about 30 minutes before the meatloaf is finished smoking. Some people like to use bacon instead.
- Serving size: 1 slice
- Calories: 190
- Calories from Fat: 18
- Total Fat: 2.0g
- Saturated fat: 0.1g
- Unsaturated fat: 1.9g
- Sodium: 393mg
- Total Carbohydrates: 12.7g
- Sugar: 8.2g
- Fiber: 1g
- Protein: 28.2g
- Cholesterol: 23mg
Everyone has a recipe they make in a pinch out of what's in the cupboard. Mine is spaghetti and meat sauce, since we always have ground venison in the freezer and healthy, whole wheat pasta and canned tomato sauce on hand.
It took awhile to get the family used to whole wheat noodles. (Our two favorite brands are Barilla and Pasta Garofalo.) But now I rarely hear a complaint, especially when I make venison meat sauce from scratch. As my 10-year-old son, Nathan likes to say, "Mom, my compliments to the chef!"
Healthy meat sauce
This recipe is loosely based on the homemade sauce my husband made for me on our first date.
- 1 tablespoon olive oil
- 2 to 3 large cloves of garlic, minced
- 1 to 1 1/2 pounds ground lean meat such as venison, buffalo or turkey
- 3-15 ounce jars of canned tomato sauce, such as Muir Glen Organic's No Salt Added Tomato Sauce, 15 oz.
- 3 cans of Muir Glen Organic's Diced Tomatoes No Salt Added, 14.5 oz
- 1/4 to 1/2 cup of a hearty, red wine (Cabernet, Shiraz or Merlot)
- 2 teaspoons of dried basil
- 3 teaspoons of dried oregano
- salt and pepper to taste
- Heat oil in a large sauce pan over medium to medium high heat.
- Add minced garlic and cook for a minute.
- Add ground meat and cook until meat has browned. Break up any large pieces with a spoon as it cooks.
- Add tomato sauce, diced tomatoes, wine, basil, and oregano. Salt and pepper to taste.
- Bring to a boil. Lower heat, cover and simmer while you cook the pasta and set the table.
- All ingredient portions are totally to taste. Add more (or less) garlic or basil, if you like. Wine is optional, but I find it takes the acidity of the tomatoes down without having to add sugar or honey.
- Substitute fresh herbs for dried ones. Add other herbs like parsley.
- You can add a chopped onion and/or sliced mushrooms along with the garlic, if you like.
- Try Muir Glen Organic's Chunky Tomato Sauce, Fire Roasted Crushed Tomatoes, Diced Tomatoes with Basil and Garlic, Diced Tomatoes with Garlic and Onion or Diced Tomatoes with Italian Herbs. Adjust seasonings appropriately.
This Mama's tips
- The sauce tastes better the longer you simmer it. It also tastes better the next day.
Not only will I share links to Vashti’s and Martha’s recipes, but give you a few recipes from the 1969 edition of Better Homes and Gardens Ground Meat Cook Book as well.
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Big Bad Dad bagged an antelope last weekend. One of the cool things about his hunting trip was the availability of onsite expert butchering. He said the mobile set up was very professional and super clean. I thought it was especially cool because it was cheaper than taking it "in town" to the butcher shop.
Now I have a freezer full of antelope steaks and a dozen plus tubes of 2 lb. ground antelope to cook up. Luckily, I read a terrific article about a unique way to use ground meat in the Denver Post. I hope to elaborate on this concept soon at A Readable Feast, since I think kids would love a hamburger and mash potato birthday cake!
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