This meatloaf recipe is gluten-free. I don’t use any bread crumbs!
This meatloaf recipe is gluten-free. I don’t use any bread crumbs! Instead, this recipe includes a ton of vegetables. They keep the loaf moist and don’t let it get too dense. You get about 2 cups of celery, carrot and herbs per 1.5 lb of meat. Not bad, considering that the dish looks and tastes like meat only.
Meatloaf is a staple in my family, I usually make two at a time and it feeds my family of five for a couple of nights. I like using a combination of beef and lamb, beef and pork, or all three meats for more flavor. As always I encourage you to buy grass fed beef or at least hormone and antibiotic free beef. When I use pork, I make sure the loaf is cooked through. If you have a thermometer, it should read 160F inserted in the center. It’s Okay if you don’t have one, because you can cut the loaf in half, to see if the meat looks cooked all the way through. If you are not using pork in the recipe you don’t need to worry about cooking your meatloaf. And the thermometer can read as low as 145F.
Serve with vegetables like Brussels Sprouts Steam-Saute seen on the background.
Meatloaf Gluten-Free - a Recipe Revisited
7 cups rolled oats, gluten-free
2 cups of seeds (sunflower, pumpkin, walnut pieces, almond slivers, etc.)
1 cup coconut slices, unsweetened
½ cup sesame seeds
1/3 cup coconut oil (or butter if tolerated), melted
3-4 Tbsp honey or maple syrup
1 cup raisins or other dried fruit
- Preheat the oven to 350F.
- In a large bowl combine all the ingredients. The fast way to incorporate is by using your hands. Divide into two.
- Place each part in a ceramic or metal (with parchment lining) loaf pan and form a loaf. You can even use a baking sheet with sides to keep the juices in.
- Bake for about 40-45 minutes.