Gluten Free Meatloaf Recipe
This gluten free meatloaf without ketchup is an easy family favorite for dinner.
Cost $1.25 per serving
- 2 eggs
- 1/2 cup gluten-free breadcrumbs
- 2 lbs ground beef
- 1/4 cup sun-dried tomatoes
- 1 1/2 tsp salt
- 4 oz onion diced finely (1 small onion)
- 1 tbs fresh parsley
Preheat the oven to 350 degrees.
Crack the eggs into a small bowl. If you’re making homemade breadcrumbs, toast a piece of gluten free bread. Once it cools, place it in a food processor or high-powered blender and process into crumbs. Or if you have bread in the freezer, you can put the frozen bread right into the blender to make the breadcrumbs.
Place all the ingredients in a large bowl, including the eggs and breadcrumbs. Mix up all the ingredients with your hands (I wear disposable gloves), or use a sturdy wooden spoon.
Transfer the mixture to a 9 by 5 inch loaf pan and bake for about an hour. The internal temperature should be 160 degrees when the meatloaf is fully cooked.
Cool slightly before cutting, and serve warm.
Calories: 339kcal | Carbohydrates: 8g | Protein: 22g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 121mg | Sodium: 537mg | Potassium: 460mg | Fiber: 1g | Sugar: 2g | Vitamin A: 132IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 3mg