Ingredients
Scale
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, (**see notes, if cooking more than one) 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.
**If making 2 meatloaves, add at least 20 mins to the time. Make sure internal temp is 165 for both.
- Prep Time: 10
- Cook Time: 50