Make a delicious gluten free meatloaf for your Sunday dinner. This is a delicious homemade meal that's allergy friendly, too!
Preheat the oven to 350 degrees.
Pour the non-dairy milk in a bowl and place one piece of bread inside. Let it sit for a minute, then remove it and squeeze out the excess milk. Repeat with the other two slices of bread.
Rip the bread up into little pieces and place it in a large bowl. Add the ground round, chopped onion, and spices.
Use your hands to mix the ingredients together.
Place in a 350 degree oven and bake for 45-55 minutes or until it reaches an internal temperature of 160 degrees F.
While the meatloaf cooks, mix up the glaze - place the tomato sauce and brown sugar in a bowl and mix well. After 35 minutes of cooking time, brush the top of the meatloaf with the glaze. Cook for an additional 10-20 minutes.
Let the meatloaf sit for 15 minutes before slicing. Serve with mashed potatoes if desired.
Store leftovers in the refrigerator. They should stay good for about 3 days.
If you can't have gluten free bread, you can use about ¾ cup baked, mashed potato instead.
If you don't like tomatoes, you can leave the glaze off.