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You are here: Home / main dishes / (Tomato-Free) Meatloaf

(Tomato-Free) Meatloaf

October 6, 2012 By Jessica

Meatloaf is one of those comfort foods that we never grow tired of. Finding a good gluten free AND dairy free recipe is hard, without tomato is even harder. The recipes I have tried in the past have been too tough and just dense meat without much flavor. When I saw this recipe on Food Network’s Barefoot Contessa I was inspired again to make meatloaf seeing how moist it turned out. She got the recipe from the chef of a restaurant in the Hamptons. I wish I could remember which restaurant it’s from; I was too focused on how to make it gluten and dairy free. So I went ahead and bought all the ingredients for my experiment. Off into the oven, fingers crossed.

With slight hesitation (new recipe fears!), I took it out, let it rest and then cut into it – so far so good. When we tasted it we all looked at each other with that dreamy “YES, It’s a WINNER!” look. Something so soothing about a warm meatloaf with a side of creamy something, in this case I made “creamed” spinach, and roasted okra as side dishes. You can serve this with just about anything. This time, we had creamed spinach on the side. The breadcrumbs and almond milk make the meat so tender. Make sure to use a gentle hand when mixing the meat to keep it tender. The combination of the different meats and the fresh herbs give the meatloaf superb flavor. I made these in mini loaf pans instead of the traditional loaf. I just think mini loaves are adorable. One of those foolproof weekday meals for dinner everyone will love…enjoy!

Makes 2 standard-sized loaves, 10-12 slices per loaf

Ingredients:

1 medium onion, finely diced
6 stalks celery, finely chopped
1 1/3 cups gluten-free bread crumbs (I toast bread, then crumble in a food processor)
2/3 cup almond milk, unsweetened (or other non-dairy milk)
3 large eggs
1 pound ground pork
1 pound ground veal
1 pound ground beef (15% fat)
3 tablespoon fresh chives, chopped
1 tablespoon fresh thyme, stems removed, chopped
1 tablespoon fresh flat leaf parsley, chopped
1 tablespoon kosher salt plus a big pinch
1 1/2 teaspoons crushed black pepper
2 tablespoons olive oil
1 tablespoon balsamic creme for glaze (optional)

 

Preparation:

Preheat Oven to 350 degrees F

In a heated skillet over medium-high heat, add olive oil, then onion and celery, and a big pinch of kosher salt. Saute, stirring often, until soft and opaque.  Set aside to cool for later.

Meanwhile, in a large bowl combine breadcrumbs and non-dairy milk.  Let it sit for 2 minutes, then add all ground meats, salt and pepper, gently combine well. Do not compact the meat, which could toughen up the meatloaf when baked. Add egg and herbs. Gently mix in until homogeneous.  Transfer mixture to two parchment-lined standard-sized loaf pans (or mini-loaf pans as below and freeze the other for another time). Make sure to pack well to prevent any air bubbles. If loaf pans are not available: shape into rectangular shaped logs, about 3 – 4-inches high on a parchment lined rimmed baking sheet.

Bake large log for 40 – 50 minutes or the mini loaf pans for 35-40 minutes. 10 minutes before meatloaf is done brush balsamic glaze on top. It will be ready when the internal temperature is 145-150 degrees F, using a handheld thermometer.  Cover with aluminum foil, let rest for 5-10 minutes.  Serve hot, sliced in thirds, lengthwise.

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Filed Under: main dishes Tagged With: dairy-free, gluten-free, main dishes, soy-free

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Comments

  1. Vicki says

    November 24, 2014 at 9:30 pm

    This looks like a terrific make ahead meal. Is there a particular bread crumb brand you reccomend? I have never used coconut milk in cooking, does it impart a coconut flavor? Thanks.
    Reply
    • Jessica says

      November 25, 2014 at 9:15 am

      I make my own bread crumbs simply by toasting my bread well then grinding down to bread crumbs in my food processor. Coconut milk (in the carton) does not have the coconut butter type of smell or flavor like that in tropical drinks or cosmetics. It is completely neutral. Hope that helps. Enjoy!
      Reply
  2. Melissa says

    November 26, 2014 at 8:40 am

    This looks so yummy without tomatoes sauce, I would like to know what brand of balsamic do you use? Thanks.
    Reply
    • Jessica says

      November 26, 2014 at 9:11 am

      I use a GF glaze from Trader Joe's. If you do not have that available you can use Organic Balsamic of Modena. Enjoy!
      Reply
  3. Cicily says

    February 27, 2015 at 5:01 pm

    I have been looking for a hearty gf/df/sf meatloaf recipe without tomato and tried your recipe from Pinterest. I'm in love. There are many ingredients, more than most recipes, but I see why you added them. The herbs stand out and the breadcrumbs makes the meat light, wow. Thank you for making this tomato free and so appetizing :)
    Reply
    • Jessica says

      February 28, 2015 at 9:02 am

      Thank you Cicily! Yes, most do have tomato. I am happy to hear you enjoyed it!
      Reply
  4. Gina says

    March 25, 2016 at 8:16 pm

    I saw that episode of barefoot contessa and also thought that meatloaf looked incredible but that I would never be able to have it because of the gluten dairy and then after searching on Google I found your recipe and gave it a try and it was outstanding. Not only was it moist it has so many flavors. I'm thrilled that I have leftovers. :)
    Reply
  5. Andrina Mathew says

    September 4, 2018 at 1:31 pm

    So nice, from the busy schedule, Your recipe really help.
    Reply
  6. Autumn says

    January 31, 2022 at 10:43 am

    hi, this has been a crowd-pleasing recipe for myself but it's been awhile and I've always made it in a 4 loaf pan. This time, I want to use my pyrex that's "1.5Q or 1.4L" glass loaf pans (I have 2). Would it still be just as good? Please let me know! Thanks!
    Reply

Trackbacks

  1. “Creamed” Spinach says:
    September 6, 2014 at 2:42 pm
    […] had this “creamed” spinach with our meatloaf last night, along with roasted okra for a simply delicious weeknight dinner. Perfect anytime. Goes […]
    Reply
  2. From Jessica's Kitchen | Once A Month Meals says:
    August 26, 2016 at 6:58 am
    […] a mom of four keeps me busy, so I freezer cook lots of recipes. My favorite freezer recipes are: Meatloaf, Beef Stew, Blueberry Chia Poppy Seed Loaf, cookies, and holiday […]
    Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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