Gluten Free and Dairy Free Meatloaf

Gluten Free and Dairy Free Meatloaf

(including suggestions for using plant-based “meat”)

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 70 minutes

Ingredients:

2 lb ground meat (I use ground turkey, lean ground beef, or plant-based ground “meat”)

1 cup gluten free breadcrumbs

1 cup minced sweet onion (I use Vidalia)

1 TBSP garlic powder or minced garlic

¾ cup shredded carrots

½ cup baby spinach or power greens

1/3 cup plant-based mozzarella

¼ cup ketchup

1 TBSP chopped fresh parsley or 1 tsp dried parsley

2 eggs

1 TBSP Worcestershire sauce (be sure to check packaging for GF designation)

1 tsp sea salt

1 tsp ground black pepper

Glaze

¼ cup ketchup

1 TBSP Worcestershire sauce

1/8 tsp sea salt

1/8 tsp ground black pepper

Directions:

1.       Preheat oven to 350 degrees.

2.       Combine all the ingredients (except the ingredients for the glaze). Using your hands mix everything until fully combined.

3.       Line a sheet pan with aluminum foil or parchment paper, then pour meat onto the pan. Form it into a loaf trying to keep the same thickness throughout.

4.       Mix the glaze ingredients in a small bowl and set aside.

5.       Bake for 30 minutes.

6.       Remove after 30 minutes and spread the glaze all over the loaf. Then bake for 15-20 more minutes or until the internal temperature reaches 165 degrees.

7.       Remove from the oven, then let cool or 10 minutes before slicing into 6 slices.