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Meatloaf

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Categories: Allergy-Free, Comfort Foods
Type: Main Dishes

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

Ingredients:

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

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Directions:

  1. 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.
  2. Fry the onion in the oil for 4 minutes, until softened and golden.
  3. 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.
  4. Transfer the mixture to the prepared pan or shape into a loaf roughly 9 × 5 inches on the baking sheet.
  5. Bake in the oven for 1-11/4 hours until browned on top and the sides are beginning to shrink away from the pan.
  6. Turn out onto a warm plate. Pour any juices in the pan over the loaf. Slice and serve with mashed potatoes and gravy.
Tips:
  • 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.

Variations

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:

Excerpted from Allergy-Free Cookbook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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