📋 Old Fashioned Dairy free and Gluten-free Meatloaf Recipe (no egg and milk)

meatloaf, sliced on a black tray with a colorful flower tea towel in the background

5 from 9 votes

📋 Old Fashioned Dairy free and Gluten-free Meatloaf Recipe (no egg and milk)

This classic meatloaf recipe is made without eggs, milk or bread crumbs. It is BOTH dairy-free and gluten-free, easy and can be made ahead and frozen for a quick weeknight meal. It's a healthy beef meatloaf that's also Weight Watchers friendly!

Course Main Course

Cuisine American, Canadian, North American

Keyword dairy-free, gluten-free, ground beef, meatloaf, no egg

Special Diet Dairy-free, Gluten-free

Prep Time 10

Cook Time 1

Total Time 1 10

Servings people

Calories 219kcal

Author Terri Gilson

Equipment

loaf pan with lid

Ingredients

2 lbs extra lean ground beef
½ cup gluten-free ketchup
¼ cup gluten-free chili sauce *I use Heinz
2 tablespoon gluten-free relish
½ tablespoon dry ground mustard
¾ cup gluten free quick oats
10 ounce can of mushrooms drained
1 small onion finely chopped

Garnish:

sprinkle dried parsley
additional ketchup (about 3 tbsps )

Get Recipe Ingredients

Instructions

Preheat oven to 350 degrees F M(176 degrees C) and spray a 9X5X3 loaf pan with non-stick spray.
Add ground beef, ketchup, chilli sauce, relish, dry mustard, oatmeal, onion and mushrooms together in a large mxing bowl.
TIP: you can pre-cook the onion in the microwave for 2-3 minutes with a teaspoon of water to ensure it's cooked through. Be sure to drain it through a fine sieve before adding it to the mixture.
2 lbs extra lean ground beef, ½ cup gluten-free ketchup, ¼ cup gluten-free chili sauce, 2 tablespoon gluten-free relish, ½ tablespoon dry ground mustard, ¾ cup gluten free quick oats, 10 ounce can of mushrooms, 1 small onion, sprinkle dried parsley, additional ketchup
MIx well.
Press meat mixture into a loaf pan with a spatula.
* You'll need to pack it down so the meatloaf will stick together!
Bake for 1 hour at 350 degrees F/ 176 degrees C (uncovered).
*There is NO need to cover it with aluminum foil
Garnish cooked meatloaf with additional ketchup and sprinkle on parsley. Wait until its cooled about 10 minutes before slicing.

Notes

Recipe Tips:

- Use a meat thermometer. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). This avoids overcooking and ensures juicy meatloaf every time.

- Pack the Meatloaf Tightly. To prevent the meatloaf from crumbling, firmly pack the mixture into the loaf pan. This ensures it holds its shape during baking and slicing.

- Pre-Cook Onions for Better Flavor. If using fresh onions, microwave them with a teaspoon of water for 2-3 minutes and drain well. This softens them and prevents crunchy bits in the finished meatloaf.

- Cool Before Slicing. Let the meatloaf rest for 10 minutes after baking. This helps it firm up and makes it easier to slice without falling apart.

🌡️Storage

You can store leftover meatloaf without egg and milk in an airtight container in the fridge for up to 4 days. If you are just storing it overnight, you can simply cover it with plastic wrap.

It can also be frozen in a sealed container for up to 3 months.

Nutrition