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Meatloaf (Gluten free)

I've never been a big fan of meatloaf.  But this recipe changed my mind. It elevates meatloaf to a new level.  I LOVE it! There are a few things that make this meatloaf stand out:
    - Grassfed ground beef
    - Free standing loaf to allow juices to drain
    - Delicious glaze with extra for dipping


- 1 TBS olive oil
- 1 medium onion, chopped fine
- 2 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 1/2 cup ketchup
- 1/4 cup packed light brown sugar (or less)
- 4 teaspoons cider vinegar
- 2 large eggs
- 2 teaspoons dijon mustard
- 2 teaspoons worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon tabasco sauce
- 2 pounds grassfed ground beef (or a pound of beef and a pound of ground pork)
- 1/3 cup minced fresh parsley


1.  Adjust an oven rack to the middle position and heat the oven to 350 degrees.

2.  Heat the oil in a nonstick pan over medium heat.  Add onion and cook until softened.  Stir in the garlic and thyme and cook for a few more minutes.  Remove from heat and set aside.

3.  Mix together the ketchup, brown sugar and vinegar in a separate bowl.  Set aside.

4.  Mix the ground beef, mustard, worcestershire sauce, salt, pepper, tabasco, parsley and onion mixture together in a large bowl.  Combine to distribute the ingredients thoroughly but don't overwork the meat.

5.  Put the meatloaf mixture onto a foil-lined baking sheet.  Form a 9 by 5 inch loaf.  (Note: It's easier to start with a tall loaf and form into the 9 by 5 inch shape.)

6.  Split the ketchup mixture into two bowls.  Brush the loaf with one portion.  There should be some left over for a second brushing after 45 minutes of baking.  Save the other portion for a sauce when the meatloaf is done.  Be careful not to use the same utensil on the raw loaf and contaminate the sauce used for the cooked loaf.

7.  Bake the loaf for 45 minutes.  After 45 minutes, brush the loaf with the remaining ketchup mixture (from the original portion that was used for brushing.)  Bake until the center of the loaf reaches 160F (about 15 minutes longer.)  Let cool for 10-20 minutes before serving.  Serve with the portion of ketchup mixture that has not been used.

Before mixing

Ready to be formed into a loaf

Dinner is ready!