Meat loaf is an all-time favorite of mine but it’s gotta be just right, ya know? Not too dense, not too many weird things crammed in there, good glaze, great savory flavor with a slightly sweet sauce on top…
This recipe is gluten free, dairy free (depending on the milk you use), and one you’ve probably got all of the ingredients for already.
Just a tried and true, SIMPLE, yet absolutely delicious homemade meal your whole family will beg for!
I’ve tried all the “binder” options over the years to make my meatloaf paleo, grain free, gluten free, etc. but this option is by far my favorite: sourdough bread crumbs! Gluten free (or any fav storebought bread crumbs) will work beautifully too!
To make my sourdough bread crumbs, I use THIS SOURDOUGH CROUTON RECIPE HERE and then pulse in a food processor until fine. Store in the fridge – lasts forever and so perfect to grab for a weeknight meal like this!
Delicious, hearty, nutritious, and makes the best leftovers. You’ve gotta get this one on the table!
The Perfect Meat Loaf Recipe
Ingredients
- 2 lbs ground beef
- 1 large egg, plus one extra white
- 1/4 cup milk any kind will work!
- 1 cup gluten free bread crumbs see note
- 2 tbsp coconut aminos
- 2 tbsp onion powder
- 1/2 tsp garlic powder
- 1 tsp Italian herb seasoning
- 1/4 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
For the Glaze
- 3/4 cup tomato sauce pizza sauce works great too!
- 1/4 cup maple syrup
- 1 tsp Dijon mustard
Instructions
- Preheat the oven to 350ºF. Line a 9 x 5 inch loaf pan with parchment paper to make the meatloaf easy to lift up and out for slicing once cooked. (I do a parchment "sling" which is a strip of paper that goes one way across the widest portion of the bottom of the pan and hangs over the edge to lift up on easily)
- In a large bowl, combine the egg, milk, bread crumbs, coconut aminos, and seasonings. Let it sit for a couple of minutes.
- Add the ground beef to the bread crumb mixture, and use your hands to fully combined. Try to be gentle and quick, using hands instead of a spoon, so you don't over mix the meat and make it too tough.
- Add the meat loaf mixture to the lined loaf pan. Pat down into an even layer.
- In a small bowl, stir together the glaze ingredients. Pour on top of the meat loaf and spread evenly over the top.
- Transfer the loaf pan to the oven and bake for about 1 hour and 15 minutes. I start checking it around the 1 hour mark, and use a meat thermometer – looking for an internal temp of 160ºF in the thickest portion.
- Let the meat loaf rest for 10-15 minutes before lifting out of the pan and slicing into 10 portions and serving.
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