This is a great family meatloaf, crusty on top and juicy and meaty underneath.
Prep Time: 10M
Cooking Time: 1H-1H15M
Serves: serves 4-6
Dairy & nut free
- 1 tbsp vegetable nut-free oil plus extra for the loaf pan
- 1 onion, chopped
- 1 lb ground beef
- 8 oz ground pork or sausage
- 1 tbsp Worcestershire sauce (optional)
- 2 garlic cloves, crushed
- 11/2 cups breadcrumbs
- 1 tsp chopped fresh thyme leaves or 1/2 tsp dried
- 6 tbsp chopped fresh parsley
- 3 tbsp tomato purée
- 3 tbsp ketchup
- salt and freshly ground black pepper to season
- 1 egg, beaten
- Preheat the oven to 350° F. For a soft-sided loaf that is crusty on top, line a 9 × 15 in/2 lb loaf pan with wax paper. If you prefer to handmold the meatloaf, so that it will be crusty all the way around, line a baking sheet instead.
- Fry the onion in the oil for 4 minutes, until softened and golden.
- In a bowl, mix the meat, Worcestershire sauce, if using, garlic, breadcrumbs, herbs, tomato purée, and ketchup. Season well. Stir in the beaten egg to bind.
- Transfer the mixture to the prepared pan or shape into a loaf roughly 9 × 5 inches on the baking sheet.
- Bake in the oven for 1-11/4 hours until browned on top and the sides are beginning to shrink away from the pan.
- Turn out onto a warm plate. Pour any juices in the pan over the loaf. Slice and serve with mashed potatoes and gravy.
- Watch out for ketchup, since it may contain traces of wheat or dairy, so check the labels carefully. Make sure the Worcestershire sauce is gluten-free if need be.
- Other ingredients you can add include chopped green bell peppers, finely chopped chili peppers (if tolerated), cheeses (including dairy-free variants), or sautéed chopped mushrooms.
Egg free also dairy & nut free: Follow the recipe for Dairy & nut free, but substitute 1 tablespoon of potato flour mixed with 2 tablespoons of water in place of the beaten egg and stir into the mixture in step 3.
Gluten free also dairy & nut free: Follow the recipe for Dairy & nut free, but use gluten-free breadcrumbs. If using sausage rather than ground pork, make sure that no fillers that contain gluten have been added to the meat.
Excerpted from Allergy-Free Cookbook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!