Meatloaf Recipe
This allergy friendly meatloaf is perfect for dinner and it’s egg free! It’s also free from dairy, gluten, soy, and nuts! My favorite part is the juicy glaze that accents all your flavors and makes the meatloaf melt in your mouth. Then, pour some of the extra juices from your baking pan over your slice for the ultimate juicy meatloaf.
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Tips For A Perfect Meatloaf:
- Mix by hand for a lighter texture.
- Sprinkle your seasonings evenly onto your meat before mixing for flavor consistency.
- Pour the extra juices from your pan over your meatloaf when serving.
- Parchment paper is better than oiling the pan for this recipe, so that your meatloaf doesn’t get too oily & comes easily out of the pan.
- Check the internal temperature of the center part of the meatloaf with a cooking thermometer. The meat should be at least 160F (165 if with eggs) to be cooked thoroughly.
What Kind of Ketchup Should I Use?
Our favorite allergy friendly ketchup is the brand simple truth. You can find it at your local Kroger stores or online here! This brand of ketchup contains less sugar and safe ingredients for the top 9 allergens.
What Pairs Well With Meatloaf?
This recipe pairs super well with vegetables and various carbs. Here’s a couple suggestions:
Happy cooking!
Meatloaf (Dairy, Gluten, Egg, Soy, & Nut Free)
This allergy friendly meatloaf is perfect for dinner! It’s free from dairy, gluten, egg, soy, and nuts! Meaty, juicy, flavorful. Mashed potatoes & stir fry pair really well with this recipe. If you want to add those side dishes, my allergy friendly mashed potatoes recipe is here & stir fry recipe here!
- Total Time: 60
- Yield: 1 loaf, serves 10-12 slices 1x
Ingredients
For the Meatloaf:
- 1.5 lbs 80-90% lean ground beef
- 3/8 cup water + 2 TB cornstarch OR arrowroot powder, mixed till dissolved
- 1/4 cup ketchup
- 1 small onion, finely diced, OR *See notes
- 3/4 cup gf rice crisps or gf cornflakes, crushed
- 3 TB brown sugar
- 3 TB parsley
- 3 tsp minced garlic
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp smoked paprika
- 1 1/2 tsp Italian seasoning
- 1/3 cup non dairy milk of choice, we use this one
- 1 1/2 tsp apple cider vinegar, OR lemon juice, OR white vinegar
For the sauce:
- 3/4 cup ketchup
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/4 tsp salt
Instructions
- Preheat the oven to 350ºF.
- In a small bowl whisk together the cornstarch mixture and ketchup, till no clumps.
- In a separate small bowl, stir together the parsley, garlic, Italian seasoning, salt, paprika, and pepper.
- In a large bowl, dump the rice crisp seasoning mixture, cornstarch mixture, beef, minced onion, and non dairy milk together. Use your hands to mix the ingredients together until evenly combined.
- Gently press meatloaf into a 9×5 baking dish lined with parchment.
- In another bowl, stir together the sauce ingredients. Spread the sauce evenly over the top of the meatloaf.
- Bake the meatloaf for 50-55 minutes, or until the internal temperature reaches 165ºF. Allow the meatloaf to rest for 5-10 minutes after baking, then slice and serve.
Notes
*If you’re like me and like things to have a consistent texture, you can substitute the small onion for 1 1/2 tsp onion powder or purée your onion into a paste.
- Prep Time: 10
- Cook Time: 50
how many lbs of ground beef for the recipe? I dont think it says 🙂
1.5 pounds. thanks for seeing that!