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
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)
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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