Gluten Free Egg Free Meatloaf.
Learn how to make a delicious gluten free meatloaf for your Sunday dinner. This is a delicious homemade meal that's allergy friendly, too!
Ingredients
- 3 slices gluten free bread
- 1 cup non-dairy milk any neutral tasting milk is fine - I used So Delicious Unsweetened Coconut Milk
- 1.5 pounds ground round
- 1 small onion chopped
- ⅓ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
For the glaze:
- ¼ cup tomato sauce
- 1 Tablespoon brown sugar
Instructions
- Preheat the oven to 350 degrees F.
- 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.
- Pat the meat mixture into a loaf pan, or shape it into a loaf and place it on a foil lined, rimmed baking sheet.
- 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.
Notes
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.
Nutrition
Calories: 282kcalCarbohydrates: 13gProtein: 24gFat: 13gSaturated Fat: 4gCholesterol: 76mgSodium: 336mgPotassium: 480mgFiber: 1gSugar: 5gVitamin A: 235IUVitamin C: 4.9mgCalcium: 92mgIron: 3mg
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