Georgia's Meatloaf

My mom is a great cook, but as a kid I never liked her meatloaf.  Up until I got married and tasted my mother-in-law's meatloaf, I thought all meatloafs were pretty much the same (read: like my mom's).  To my surprise, I liked my mother-in-law's meatloaf, and it's the only one I've made since then. 

Meatloaf is problematic for those who are gluten intolerant, since nearly all recipes call for cracker crumbs or bread crumbs to be mixed into the meat, as does this one.  I've been experimenting and have discovered that rice crackers crushed up, or gluten free bread crumbs (remember those failed loaves of bread you made into crumbs?) both work, but I prefer the texture of the one made with cracker crumbs.  I also discovered when taking a picture for this post that making meatloaf look appetizing in a picture is nearly impossible.  So my apologies to you photo buffs out there, and please don't judge the flavor by the picture :).

 Georgia's Meatloaf

1-1/2 lbs lean ground beef
2/3 Cup evaporated milk
1 egg
1/2 Cup crushed rice crackers (or 1/2 Cup GF bread crumbs)
1-1/2 tsp salt
1/4 tsp pepper
1 tsp dry mustard
1/4 Cup finely chopped onion
1/4 Cup finely diced green pepper

Mix all ingredients in a large bowl until well blended.  Put into loaf pan and bake for 1 hour at 350.  Serve immediately.  Top with catsup if desired.

Remove from the pan and refrigerate any leftovers -- they make great sandwiches the next day!