Meatloaf Recipe (Wheat, Egg, and Dairy Free)

Meatloaf seems such a basic staple in most homes, but honestly we don’t eat it often. I find it difficult to justify the amount of meat we eat versus other meals. Yes we serve with mashed potatoes and corn, per my husband’s preference, but it just doesn’t seem the most healthy on a regular basis. However, it is a nice simple comfort food.

Ingredients

• 2# ground beef
• 1 1/2 cup dried gluten free bread crumbs or oats
• 1/4 cup diced yellow onion
• 1/4 cup shredded carrot
• 1/4 cup diced bell pepper or celery
• 2 tbsp. Worcestershire sauce (easily left out too)
• 2 tsp. salt
• 2 tsp. garlic, minced
• 1/2 tsp. ground black pepper
• optional: 1/2 tsp italian seasonings

Directions:

If you have giant loaf pan you could put it in there, but I prefer to do this as it creates less grease gathrering.

1. Mix all ingredients together. Kneading well.
2. Then form it into a long loaf shape.
3. Place meatloaf on a wire cooling rack on top of rimmed cookie sheet.
4. Bake at 350*F for 60-75 minutes (until it reaches 160*F in the middle of loaf).
5. Let meatloaf sit for 10-15 minutes before slicing.

That’s it! Super simple and allows you to make sides, and clean up a bit while its baking!

I know many like a ketchup or tomato sauce on top, but it is not our favorite flavor so we have omitted it from our meatloaf recipe. I do occasionally allow my children to have some ketchup or barbecue sauce to dip their meat loaf in at the table.

I also recommend serving with a bread of some sort, and plenty of vegetables to help stretch for future meals. What are some of your favorite sides with your meatloaf?

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