GLUTEN-FREE MEATLOAF
No-fail Gluten-Free Meatloaf that's easy to make, packed with flavor, and comforting any night of the week. You are going to love how tender this easy gluten-free meatloaf recipe is.
Provided by Chrystal Carver
Total Time 1 hours 20 minutes
Prep Time 10 minutes
Cook Time 1 hours
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (180°C).
- In a large mixing bowl, blend all ingredients.
- Press the meatloaf mixture into a loaf pan, or 8x8 square pan.
- If desired, brush the top with ketchup half way through baking.
- Bake 1 hour.
- Let cool for ten minutes. Serve hot.
- Store leftovers in an airtight container in the refrigerator.
Nutrition Facts : Calories 196 calories, CarbohydrateContent 11 grams carbohydrates, CholesterolContent 74 milligrams cholesterol, FatContent 8 grams fat, FiberContent 2 grams fiber, ProteinContent 19 grams protein, SaturatedFatContent 3 grams saturated fat, ServingSize 1 cup, SodiumContent 488 grams sodium, SugarContent 2 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 4 grams unsaturated fat
EASY OATMEAL MEATLOAF RECIPE (GLUTEN-FREE) | KITCHN
Steps:
- Arrange a rack in the middle of the oven and heat the oven to 375ºF.
- Peel 1 medium white or yellow onion and grate on the large holes of a box grater into a large bowl (about 3/4 cup). Strip the leaves from 6 large fresh thyme sprigs and finely chop to get 2 teaspoons. Add to the bowl.
- Add 1 cup quick-cooking oats, 1/3 cup whole milk, 2 large eggs, 1 tablespoon kosher salt, 1 teaspoon black pepper, and 1 teaspoon dry mustard, and stir to combine. Add 2 pounds lean ground beef and use your hands to gently mix everything until evenly combined. Transfer the mixture to a 9x5-inch loaf pan and smooth the top with a spatula.
- Bake for 45 minutes. Meanwhile, make the glaze: Place 1/3 cup ketchup, 2 tablespoons Dijon mustard, 1 tablespoon packed light brown sugar, 2 teaspoons Worcestershire sauce, and 1 teaspoon hot sauce, if using, in a small bowl and stir to combine.
- Remove the meatloaf from the oven. Pour the glaze over the top and use a spatula to smooth it out. Return to the oven and bake until the glaze is slightly caramelized and the internal temperature of the meatloaf registers at least 165ºF, 10 to 25 minutes more.
- Let the meatloaf cool in the pan for 15 minutes. Pour off the excess grease into a small bowl if desired. Use a sturdy spatula (like a fish spatula) to transfer the meatloaf from the pan to a clean cutting board. Cut into slices and serve.
Nutrition Facts : SaturatedFatContent 9.5 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 20.8 g, SugarContent 5.2 g, ServingSize Serves 8, ProteinContent 25.3 g, FatContent 25.9 g, Calories 419 cal, SodiumContent 446.9 mg, FiberContent 3.0 g, CholesterolContent 0 mg
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