Gluten and Dairy Free Meatloaf Recipe, Also Top8Free

My husband loves Gluten and Dairy Free Meatloaf (top 8 free too).  It’s one of those meat and potato type of meals that stick to your ribs and leaves you satisfied.  Only dirtying one pan is great too, as long as you have one large enough to fit it all.  I use a large aluminum roasting pan that measures about 17×11 inches and got it for only $9 on clearance from a kitchen store at the mall.  I just did a quick google search and found others at affordable prices too.  I definitely recommend getting one if you enjoy cleaning only one pan.  I use mine frequently.

I used the same recipe as my Gluten and Top8Free Meatballs, but I shaped it into a long, flat loaf and nestled it beside potatoes and carrots.  I topped the meatloaf with brown sugar and ketchup, which gives it a slightly sweet and tangy taste that we really enjoy.  This dish would also work with carrots and broccoli if you’d like two vegetables and no starch, making it a bit healthier and more colorful.

We all were clean plate club (that’s what we call it when we eat all of our dinner) at dinner time tonight.  I also had some leftovers that I plan on putting into my son’s thermos for school lunch tomorrow.  It’ll be a nice change for him to have something warm and filling for lunch instead of the sandwiches that he usually brings.  My husband enjoys making meatloaf sandwiches with the leftovers too.

Gluten and Dairy Free Meatloaf

Please do not take screen shots of recipes.  Thank you.

Ingredients:

• 2 Tablespoons of cooking oil
• 5 red skinned potatoes, washed and sliced
• 1 bag of baby carrots
• 2 Tablespoons of cooking oil
• 2.5 lbs of ground beef, pork & veal combo (I buy a meatball/meatloaf mix, see here)
• 1 small onion, diced
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 tsp oregano
• 1 1/2 tsp Italian seasoning
• 1/2 cup GF, safe breadcrumbs
• 1/3 dairy-free milk (I use rice milk)
• 3 Tablespoons of brown sugar
• Big squirt of ketchup (catsup just looks wrong)

Directions:

1. Preheat oven 350 degrees.
2. Add 2 Tablespoons of oil to a large roasting pan.  Add the potatoes and carrots and lightly toss them in the oil, then push the veggies to the edges of the pan.
3. In a large bowl mix the ground beef, onion, garlic powder, salt, oregano, Italian seasoning, bread crumbs and milk with your hands (I HATE this part).
4. Mold the mixture into a large ball and place in the middle of the roasting pan.  Using your hands, mold the mixture again into a long loaf, making sure to spread the veggies out in the leftover space.
5. Sprinkle the brown sugar on top of the meatloaf and squirt a generous amount of ketchup completely covering the top of the loaf.
6. Bake in the oven for one hour.

This recipe is included in week one of my Five Week Rotating Dinner Menu series.