Let me start by saying that my husband loves – and I mean loves- meatloaf! Everywhere we go he orders (and judges) a restaurant based on it’s meatloaf. I don’t know why he does this though, because everywhere we go he is disappointed in their meatloaf saying that it’s not as good as his grandma’s. When we were first married I used to make her recipe for him and it still wasn’t the same! Needless to say, perfecting an allergy friendly meatloaf that got his seal of approval wouldn’t be an easy task!
So I was really excited that, after some tweaking, my meatloaf recipe finally got 2 thumbs up – YYAAYY!!!! If you think you don’t like meatloaf, give this one a try, you might be surprised 🙂 Here’s how to make it:
You start by making the “flax eggs”. Mix 4 Tbsp. of ground flax seeds with 6 Tbsp. of warm water and set it aside to thicken. Meanwhile, add the beef, nutritional yeast (gives it a cheesy flavor, similar to adding Parmesan cheese), coconut flour (don’t worry, there’s NO coconut taste!), applesauce (helps bind, doesn’t impart a taste), parsley, salt, seasoned salt, pepper, non-dairy milk, and flax eggs to a large mixing bowl.
Then form the meat mixture into a loaf on a greased broiler pan so all the fat drains off. I like to line the bottom of the pan with foil for easy cleanup 🙂 Don’t make the loaf too tall or it will take forever to cook through, 2 to 2 1/2 inches tall is about right.
In a clean bowl, mix together 1 1/2 C of allergy friendly ketchup, 1 Tbsp. of mustard, and 6 Tbsp of coconut palm sugar. Then, spread 1/3 of the mixture of the top. Bake at 350 degrees for 45 minutes. Add another 1/3 of the sauce over the meatloaf and bake an additional 20 – 25 minutes or until cooked through. Serve with the remaining sauce, DE-LISH!!!
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*HERE is my original gluten free meatloaf recipe that is not grain or egg free.
*HERE is a homemade seasoned salt recipe.
- 2 Lb. Ground Beef
- 1½ Tsp. Sea Salt
- ½ Tsp. Seasoned Salt (see link above for homemade recipe)
- Ground Pepper, to taste
- 3 Tbsp. Coconut Flour
- 3 Tbsp. Nutritional Yeast
- ¼ C Flat-Leaf Parsley, minced
- 1 Tbsp. Non-Dairy Milk
- 3 Tbsp. Ground Flax Seeds with 6 Tbsp. Hot Water (or 2 eggs)
- ½ C Unsweetened Applesauce (or 2 eggs)
- 8 - 10 Slices Nitrate Free Bacon
- 1½ C Allowed Ketchup
- 1 Tbsp. Prepared Yellow Mustard
- 6 Tbsp. Coconut Palm Sugar
- Preheat oven to 350 degrees. Line the bottom part of a broiler pan with foil (for easy cleanup) and grease the top with coconut oil, set aside.
- In a small bowl, mix together the ground flax seeds with the warm water. Set aside.
- In a large mixing bowl, add the ground beef, salt, seasoned salt, pepper, coconut flour, nutritional yeast, parsley, milk, applesauce, and lastly, the flax mixture.
- Using clean hands mix it all together.
- Form the meat mixture into a loaf on the greased broiler pan, making it about 2 inches tall so it doesn't take too long to cook through.
- Lay bacon slices over the top, tucking the ends under the meatloaf.
- In a clean bowl, mix together all of the sauce ingredients.
- Pour ⅓ of the sauce over the meatloaf and spread with a spoon.
- Bake 45 minutes.
- Then, spread another ⅓ of the remaining sauce over the meatloaf and cook an additional 20 - 25 minutes or until cooked though.
- Serve with remaining sauce.
this post is part of Fat Tuesday, Allergy Fee Wednesdays, and Gluten Free Wednesdays