Gluten-Free, Dairy-Free Meatloaf
Are you a fan of meatloaf? I certainly was not, until I tried this. This one is a crowd pleaser & it's so simple to make. Plus, it's gluten-free, dairy-free, & nut-free, so you don't have to worry about triggering any symptoms.
Ingredients
- 1 pound ground beef, 85% lean
- 1 cup Italian parsley, chopped
- 1 shallot, large
- 1 Tbsp basil, dried
- ¾ cup quick-cooking oats
- ½ cup ketchup, plus a few tablespoons to top
- 2 eggs, large
- 1 ½ Tbsp, s Worcestershire sauce
- ¾ tsp sea salt
- 1 tsp garlic powder
- 1 tsp paprika powder
Instructions
- Preheat the oven to 350°F.
- Lightly oil a 10 x 6 pan with olive oil.
- Dice the onion into small pieces. In a small pan, heat about ½ Tbsp of olive oil over medium heat. Add the onions & cook until golden brown, about 5 minutes. Set aside.
- Chop the parsley, set aside.
- In large bowl, add the meat & begin to break it apart with a fork. Add the salt, garlic, & paprika, mix everything together.
- Add all other ingredients, including the onions, & mix until well combined.
- Place the mixture into your oiled pan & place in the oven.
- Spread 2-3 Tbsp of ketchup on top of the meatloaf, then finish with cracked pepper, & flaky sea salt.
- Bake 50 to 60 minutes or until the meatloaf has reached an internal temperature of 160°F.
- IMPORTANT: Let stand for at least 30 minutes before slicing, this will help the meatloaf hold it's shape.
- If desired, top with parsley & white sesame seeds.
- Cover and refrigerate leftovers, ideally use within 2 days, or store it in the freezer for up to 3 months.