Cooking

Gluten Free Meatloaf that isn’t Dry!

I love good food and cooking, but I really love only cooking one meal for my family. Since I am the lone gluten-free eater in a family who loves to eat, I’m really really motivated to find food that my husband and son will eat, that is both gluten-free and delicious. Meatloaf was a staple in my house growing up, but most gluten free recipes I try are dry and tasteless. My meatloaf recipe is a favorite at our house and it has sneaky veggies! (Shhh! Don’t tell my son!)

Ingredients:

1.5 lbs 85% lean ground beef (you can go for a slightly leaner ground beef if you prefer)

1 cup GF bread crumbs. (I use these)

1/2 cup mozzarella cheese (I prefer the little balls over shredded)

1/2 cup shredded parm cheese

1/2 cup ketchup

2 eggs

1/2 large onion, finely chopped

1 cup sneaky veggies (broccoli, shredded zucchini, shredded carrots, cauliflower… you pick!)

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I mix all of these ingredients together in a large bowl and cook them in a glass casserole dish. I prefer the larger glass dish because it cooks more evenly and doesn’t get the burned, chewy outside that a loaf pan often creates. Be sure to spray your pan with cooking oil to prevent the meatloaf from sticking. Bake at 375 for 1 hour or until it’s cooked through. Enjoy! (This dish makes great leftovers if you make it that far, I usually have to double the recipe if I want any to actually make it into the fridge….)

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