Gluten-free Dairy-free Yummy Meatloaf (not Paleo)

Wheat free * Dairy free * Gluten free

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Meatloaf has always been one of my favorite foods in the world – I think that goes back to my days in public school when Thursday was meatloaf day in the cafeteria and really that was the only decent dish they served all week. I would have it with green beans and mashed potatoes and to this day that is one of my go-to comfort combinations – did I mention that I use canned green beans for this memory meal because that’s what they served in the cafeteria – and nowadays I make Colcannon (mashed potatoes with cabbage) to complete the meal. When I am cooking for myself, I make this into 2 smaller loaves and freeze one raw for a future meal. Each little meatloaf makes 2 not-too-large servings so you don’t have to eat meatloaf too many days in a row or can have a single meal with a friend or loved one. Of course if you are a big eater each loaf serves one.

Easy, Yummy Meatloaf

I never eat meatloaf out because there is always the danger of having breadcrumbs or milk in the meat mixture. So when I get the “meatloaf-yen” I made this easy, super delicious meatloaf. You can make this  ground turkey or buffalo though the meatloaf may be a little drier than with beef.

1 1/4 pounds ground beef  (85 to 90% lean)

1/4 cup finely chopped onion

1/4 cup gluten-free rolled oats

1/3 cup ketchup (Heinz is gluten-free!)

2 tablespoons water

1 egg

1 1/2 teaspoons Worcestershire sauce (Lea and Perrins is gluten-free)

1/2 teaspoon granulated garlic (or garlic powder)

1/4 teaspoon salt or to taste

1/4 teaspoon ground black pepper

1. Preheat oven to 350F.

2. In a medium bowl, combine all the ingredients.

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Place in an 8 x 8-inch baking pan  lined with aluminum foil and form into a log 6-inches by 4-inches.

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Bake 45 minutes or until cooked through. If making small loaves, bake 35 to 40 minutes until meatloaf pulls away from the side of the pan.

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Place on serving platter and slice.

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Makes: 1 meatloaf or 2 small meatloaves                     Serves: 3 to 4

MENU:  Vegetable Soup, Meatloaf, Colcannon, Green Beans, Tomato Salad, Dairy-free Gluten-free Brownies

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