Gluten Free Meatloaf

This recipe takes the dry out of traditional meatloaf recipes and is sure to make it a family favorite.

Here’s What You Will Need:

2 Pounds of Ground Beef (see note at bottom if you are using extra lean)

2 Eggs

1/2 Medium Yellow Onion, chopped finely

1 Small Bell Pepper, chopped (optional)

1 tsp. Salt

5 Turns of Cracked Pepper

1 T. Dried Parsley (Penzy’s Brand is My Favorite)

1 C. Gluten Free Bread Crumbs (see note on how to make your own)

1/4 C. Ketchup – plus more reserved for garnish

1/4 C. Water, reserved

Note on Lean Beef:  If you are using extra lean ground beef, add 1-2 T. of healthy fat, such as olive oil.

Note on Breadcrumbs:  Save money by making your own breadcrumbs!  Keep a labeled plastic bag in the freezer to add heels, crusts, and stale slices.  They add up quickly and make wonderful bread crumbs and croutons.  For breadcrumbs, thaw the pieces and pulse in your food processor to desired consistency.

Preheat the oven to 350 degrees and lightly grease a loaf pan or casserole dish with gluten free non-stick spray (like Original Pam).

In a large bowl add the eggs, gluten free breadcrumbs, onion, bell pepper, salt, pepper, ketchup, and parsley.  Do not add the water.

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Mix together with the ground beef until thoroughly combined.  Use your hands – it works much better than a spoon.

Form the mixture into a loaf and place in the prepared dish.

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Fill the bottom of the dish with the reserved 1/4 C. of water.  Top the loaf with extra ketchup, cover and bake for one hour.

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The water will not fully absorb.  Allow the meatloaf to rest for about ten minutes before slicing and serving.

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