I always say, either you are a meatloaf fan, or you haven’t tried the right one yet. This Gluten Free Homestyle Meatloaf is just like the one I grew up eating, with less soup packets.
I grew up loving meatloaf, but just one kind. My mom made it with a Lipton onion soup packet, bread crumbs, and ketchup – because obviously that method is best. Imagine my dismay to learn that those beloved, flavor bomb soup packets were chock full but basically everything I shouldn’t eat. Damn shame it was.
This week I’ve had a little trouble sleeping, can’t imagine why (<- that was sarcasm), but the good news is I had some time to mentally configure how I’d recreate this favorite. And yes, I mentally like to measure ingredients and ratios because after all recipe writing is science.
And nobody likes a dried out loaf of meats; ok maybe someone does but ew. And wet meatloaf comes with it’s own set of textural challenges – like you can’t put sauce on it, which is a thing. So yeah, science. Let’s make it work to our advantage, shall we?
We are definitely gonna need some minced onion, because the soup packet says so. We’ll skip the GMO corn starch and wheat and add in some better quality foodstuffs, including ketchup without corn syrup, cuz we can. Mid-bake, Noah came running around the corner and wafted meatloaf smells into the living room where I was watching Lenox Hill (highly recommend), and man, I knew I nailed this recipe.
If you’ve been craving a piece of home and feeling a little nostalgic in these days, try my meatloaf and maybe some of my Oatmeal Chocolate Chip Cookies for an after dinner treat.Print
Gluten Free Homestyle Meatloaf
- Preheat oven to 350F
- Combine all ingredients in a large bowl and combine by hand until blended well
- Transfer meat mixture to a loaf pan approximately 8×4 and smooth over
- Now mix the glaze ingredients in a small bowl and spread over the top of the uncooked meatloaf
- Bake for approximately 1 hour or until meat is cooked through
- Slice and serve after carefully removing from the oven