I used to love my mother’s meatloaf growing up. This meatloaf recipe has a fine consistency, so its almost like eating a tasty meatball. I was never a fan of chunks in my meat whether it be onion, pepper or anything else. To me, the chunks of veggies disrupted the consistency and were never cooked enough to blend in. Besides as a kid, you never want the surprise of hidden veggies inside of meat. We kids ALWAYS find out.
This recipe overall is pretty simple. I used gluten free breadcrumbs instead of regular breadcrumbs but either one works. You can also swap the breadcrumbs for panko if that is all you have or you want a lighter consistency. I would recommend the Italian seasoned breadcrumbs so you don’t have to do seasoning yourself.
Gluten Free Meatloaf
Ingredients
- 1.5 pound ground beef
- 2 eggs
- 1 ½ cup Gluten free breadcrumbs or Panko
- 1 TBSP Oregano
- 3 TBSP Ketchup
Instructions
- Preheat the oven to 375.
- In a large bowl combine all ingredients. It’s easier to use your hand to mix the beef with the other ingredients, but a spoon works too.
- Once the ingredients are fully incorporated, compact the meat mixture into a ball.
- Transfer the meat mixture into a loaf formation and place it in a casserole dish with at least 2 inch tall sides.
- Cover the dish with aluminum foil and bake for 45 mins
- After 45 mins, uncover the meatloaf and spread the ketchup on the top of the meatloaf.
- Put back in the oven uncovered for the last 15 mins.
- Take out of the oven and slice through to ensure it’s thoroughly cooked.
- Serve and Enjoy
Nice recipe