Can I use a different ground meat in this recipe?

You can try this dairy free gluten-free meatloaf recipe with ground chicken, ground pork, ground turkey, or a combination. Adjust cooking times accordingly and use a meat thermometer to ensure the meat is cooked through without drying out.

Do I need to use a loaf pan to make this meatloaf recipe?

I recommend using a loaf pan as it helps the meatloaf stay juicy and moist while retaining its shape. If you don't have a loaf pan, bake the meatloaf on a lightly greased or parchment paper-lined baking tray or dish. Shape the meat mixture into a loaf shape in the middle of the dish and bake as directed in the recipe card.

Can I make this dairy-free gluten-free meatloaf ahead of time?

Yes! You can prepare the meatloaf mixture without the glaze and cover it with plastic wrap in the fridge until ready to bake. Or, store the baked meatloaf in the fridge and reheat in the oven or microwave when ready to serve. You can also make the meatloaf in advance and freeze it, either before or after baking. Thaw in the fridge before reheating or baking as directed.

What side dishes go well with this dairy free gluten-free meatloaf?

Meatloaf is a simple yet versatile dinner main that goes with many sides. Some staples include green beans, green peas, and mashed potatoes (if you tolerate nightshades). I think it goes with all kinds of vegetable side dishes like this parsnip and carrot mash , these grilled sweet potato wedges , these sautéed veggies , or the veggies and kale from my roasted veggie and salmon bowls . These easy gluten-free biscuits and greens like this shaved vegetable salad or this roasted squash salad are also great options.

Dairy Free Gluten-Free Meatloaf Recipe • Heal Me Delicious

Description

This Dairy-Free Gluten-Free Meatloaf is so moist and juicy! It’s made with ground beef perfectly seasoned with fresh herbs and vegetables and topped with a sweet, tangy glaze. This flavorful and hearty dish is paleo and AIP-friendly and a nostalgic comfort food everyone will love!

Ingredients

Units Scale

Meatloaf

1/4 cup fresh basil leaves
1 TBSP fresh rosemary
1 TBSP fresh thyme
1 TBSP fresh oregano
1 medium yellow onion, roughly chopped
3 cloves garlic
1 stalk celery, roughly chopped
1 lb ground beef
1.5 tsp sea salt
1/2 tsp black pepper (omit for AIP)

Glaze

1/4 cup tomato paste (nomato sauce for AIP)
1 TBSP apple cider vinegar
1 TBSP coconut sugar

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Instructions

Preheat the oven to 350F and lightly grease a loaf pan with olive oil.
In a food processor, add the basil leaves, rosemary, thyme, oregano, onion, garlic, and celery. Pulse until the ingredients are finely chopped and well combined.*
In a large bowl, combine ground beef, the pulsed herb and vegetable mixture, sea salt, and black pepper. Stir until evenly distributed and well combined, using your hands if necessary.
Transfer the meatloaf mixture to the prepared loaf pan, spreading it evenly and patting the top down flat.
In a small bowl, whisk together the tomato paste, apple cider vinegar, and coconut sugar to make the glaze.
Baste the meatloaf with half the glaze, using a brush to spread it evenly over the top.
Bake for 30 minutes on the middle rack of the oven.
Remove the loaf pan, drain excess fat and liquid, and baste the meatloaf with the remaining glaze.
Return the loaf pan to the oven and bake for an additional 15 minutes.**
Remove from the oven and allow the meatloaf to rest for 5-10 minutes before slicing and serving.

Notes

*To make by hand (without a food processor): In a large bowl, combine finely chopped fresh herbs, finely chopped onion, finely chopped celery, and finely minced garlic.

**Use a meat thermometer to check for doneness. Internal temperature should read 160F.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Mains
Method: Baked
Cuisine: American