Allergy Free Meatloaf

By Heather Legg

Maybe because school has started, I’ve gotten back into the swing of cooking dinner every night. No more salads and sandwiches at the pool for us. It’s still hot here, but the oven is on. I’m always looking for something different to make and throw in the meal rotation, and everyone in my family likes meatloaf; it also makes great leftovers for those activity filled afternoons or a yummy lunch the next day. This meatloaf has oatmeal instead of bread crumbs and use egg substitute if you need to. It makes a nice wheat free, dairy free, egg free meal.

Meatloaf is one of the things you can get creative with…You can use ground turkey or ground meat, even ground chicken. I always toss in some sauteed veggies to up the vegetable intake; this recipes calls for onions, carrots and celery, but you could use bell peppers, zucchini, or sundried tomatoes, whatever you’ve got. You can also make different size meatloaves, either the traditional loaf shape, or do mini loaves. These can be hand shaped and baked on a cookie sheet. Surprise your family with everyone’s name written in ketchup on their meatloaf. Muffin tins also work for baking small loaves.

Allergy Free Meatloaf

I Tablespoon olive oil
1/4 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped celery
1 cup tomato sauce
3/4 cup oats *
One egg or egg substitute equivalent
pinch of salt
freshly ground pepper
1 1/2 lb. ground beef or ground turkey
ketchup (organic is best w/o high fructose corn syrup)

Preheat oven to 350 degrees. Spray a loaf pan with nonstick spray, or this can be baked free form in a dutch oven, just mold it as best as you can into a loaf shape before putting it in the pan.
Drizzle olive oil in saute pan. When hot, add chopped vegetables and saute until soft (about 8 minutes) stirring ever so often. Let cool slightly.
In a large mixing bowl, combine tomato sauce, oats, sauteed vegetables, egg/egg substitute, salt and pepper. Add in ground meat, mix until incorporated, but do not over mix. Put into loaf pan or into dutch oven. Top with ketchup.  Bake for about an hour.

*For a finer, more breadcrumb like texture, grind the oats in a food processor before adding.

1 Comment »

Fascinating! We began purchasing whole animals from the local farm last year, and it’s working out really well for us. We found a great website with lots of great dishes like this meat recipe to keep us going.

November 17th, 2010 | 6:28 am
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