Meatloaf is one of the few dishes you can make gluten free without surrendering on traditional comfort food taste and texture. This recipe mixes both ground beef with pork for added taste and uses oak meal as a binder. I make it on a baking sheet rather than a loaf pan to get an all-around back. An option is to start the baking process by broiling a few minutes to let the glaze sear around the loaf locking in juices and flavors.
Ingredients
- 1 lb Ground Beef
- 1 lb Ground Pork – mild Italian sausage will work
- 2 Eggs
- 0.5 cup quick cooking oats – certified gluten-free
- 0.5 Cup onion – finely chopped
- 3 oz Ketchup
- 1 TBL Worcestershire sauce (read label for gluten-free, e.g., Lea & Perrins original)
- 1 tsp Kosher salt
- 0.5 tsp Pepper
Glaze
- 6 oz Ketchup
- 2 TBL Brown sugar
- 2 tsp Apple cider vinegar
- 0.5 tsp Garlic powder
- 0.25 tsp onion powder
Process
- Mise en Place: Measure and prepare your ingredients prior to starting.
- Preheat the oven to 350°F.
- Line the bottom of a broiler pan with foil and place rack on top.
- In large bowl whisk the eggs. Stir in oats, ketchup, onion, Worcestershire, salt and pepper.
- Mix in beef and pork with your hands until well combined.
- Shape into loaf and put in fridge while making glaze.
- Make glaze: Mix glaze ingredients together.
- Brush ~1/3rd of the meatloaf glaze over the top and sides.
- Bake for ~45 mins.
- Turn the oven up to 400ºF.
- Brush remaining glaze onto loaf and bake for ~20 mins (or internal temp160ºF).
- Cool ~10 mins, then slice and serve.
