Gluten Free Classic Meatloaf

Meatloaf isn't pretty. In fact, I find it a little strange but it sure does taste good. It's almost impossible for me to eat meatloaf at a restaurant because the addition of bread crumbs.  I've never made meatloaf before, but I do know that it's the epitome of down home cooking. This recipe is adapted from the Food Networks Elli Krieger, her recipe can be found here. It's a new take on the classic. I used extremely lean beef, added gluten free oatmeal, and a substantial amount of veggies and herbs.

Gluten Free Classic Meatloaf
1 tbs olive oil
1 small white onion, diced
6 oz mushrooms, finely diced
1 carrot, peeled and grated
2 tbs tomato paste
1/2 tsp dried thyme
1/4 cup fresh flat leaf parsley, chopped
1 garlic clove, minced
1/2 tsp salt
1/2 tsp ground pepper
1 pound extra-lean ground beef (93% lean)
1/2 cup gluten free oats
2 eggs, beaten
2 tsp gluten free worcestershire sauce
4 ounces tomato sauce
1 tsp yellow mustard
1tsp unsulphered mollasses


Heat the oil in a large skillet, add the onion and mushrooms and cook until the liquid is evaporated and the mushrooms begin to brown, ~8 minutes. Add in the carrots, tomato paste, thyme, parsley and garlic and cook, stirring, 2 minutes more. cool completely.

Heat oven to 350°F. 

In a large bowl combine the beef, gluten free oats, eggs, worcestershire sauce, mushroom mixture, salt and pepper. Mix until just well combined. Transfer the mixture to a 9x13 inch baking dish and shape into a loaf about 5 inches wide and 2 inches high.

In a small bowl whisk the tomato sauce, molasses and mustard and pour over the meatloaf.

Cook the meatloaf until done about 50-55 minutes. Remove from the oven and let rest 15 minutes before slicing.

Serves 4-6 people

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