Easy Homemade Meatloaf {Gluten & Egg Free}

Easy Homemade Meatloaf {Gluten & Egg Free} is an easy meal to prepare ahead of time, store in the fridge and cook when you get home. Dinner is ready in an hour.

Easy Homemade Meatloaf {Gluten & Egg Free} is a favorite of our family. This is the meal I usually ordered for my birthday dinner as a young girl. I love the meat, but the crispy-bottomed potatoes are probably my favorite. Nothing like that nice crunchy texture. I still use my mom’s recipe as the basic starting point for this one, but, as usual, there’s always some tweaking. Zucchini squash is the essential, hidden ingredient that holds the loaf together and adds nutrients. It’s a great way to use some of your frozen garden harvests. These photos were taken of a double recipe batch. Cold meatloaf is always wonderful for lunches or leftovers for dinner.

If you have time, you can cut up an onion and press some fresh garlic or, if rushed, dried versions will do just fine. Today, we were planning on a hike down the canyon behind our home, but I needed to get dinner in the oven first, so dried ingredients were a much appreciated time saver. I also like to grab two sandwich bags to place on my hands while shapeing the meatloaf. I don’t mind meat on my hands, but it makes for a faster clean up.

Easy Homemade Meatloaf Gluten & Egg Free is a great way to incorporate wild game and organ meats into my families diet. Today I used 1/2 ground beef and 1/2 ground elk. I have liver ground and packaged in small 1/3 cup portions, which provides excellent nutrition. Defrost the liver and break apart thoroughly, so there are no large pieces of meat for the family to notice (if it’s something they find somewhat objectionable. Not everybody likes liver!). It is amazing what they can get used to or won’t notice when mixed with other ingredients. If you’ve read Rashele’s post, you’ll know she doesn’t like liver. I wasn’t as wise or creative (sneaky?) when she was little. Now, I’ve grown adept at slipping all kinds of healthy things in unnoticed.

I have included a sugar-free Ketchup recipe. It turns out thick and pasty, which I love. It stays on top while baking the meatloaf and is more friendly to people on a fungus diet. I realize it’s not completely anti-fungus friendly, but it’s better than versions with added sugar. Ever try to tell a teenager he can’t have ketchup on his meatloaf and potatoes? It doesn’t go over too well, especially when he eats it on almost everything. If you would like a thinner ketchup, incorporate some water and mix well. It stores in the fridge for 2 weeks. This was adapted from paleorunningmomma.

I like to use smaller potatoes and cut them in half. I toss them into a gallon-size ziplock and coat with avocado oil before placing them on the border of the Easy Homemade Meatloaf {Gluten & Egg Free}. Leftovers are great for lunch the next day or for an even quicker dinner the next night.

This recipe goes great with:

•  Gluten Free Sandwich Bread
• Don’t forget to try Chocolate Coconut Candies  or No Bake Carrot Bites for desert

♥ Shelly

Don’t forget to pin this EASY HOMEMADE MEATLOAF {GLUTEN & EGG FREE} to your favorite PINTEREST board for later!

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Easy Homemade Meatloaf {Gluten & Egg Free}

Easy Homemade Meatloaf Gluten & Egg Free is an easy meal to prepare ahead of time, store in the fridge and cook when you get home. Dinner is ready in an hour.

Course Main Dish

Cuisine American

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 8 people

Calories 238 kcal

Author Shelly Bartels

Ingredients

Meatloaf

• 2 lbs ground beef grass fed
• 2 Tbsp ground flax seed
• 6 Tbsp water
• 2 cup zucchini squash shredded
• 1/3 cup coconut flour
• 1/4 cup onion, dried or 1 med. chopped onion
• 1 Tbsp Italian seasoning, dried
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp ground mustard
• 1/2 cup tomato juice
• 1/2 tsp granulated garlic or 2 cloves minced
• 1 bunch green onions

Potatoes

• 8 medium potatoes washed
• 2 Tbsp avocado oil

Ketchup

• 1/3 cup dates pitted
• 6 oz. tomato paste organic
• 3 Tbsp water
• 2 Tbsp apple cider vinegar raw
• 3/4 tsp paprika
• 3/4 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/2 tsp hot peeper sauce optional

Instructions

Meatloaf

1. Pre-heat over to 400 degrees F.

2. Combine ground flax seed and water, set aside to let gel.

3. In large bowl break up ground meat. Sprinkle all the flour and spices over the top. Add flax water and zucchini. Combine ingredients with Mix 'N Chop. Pour meat mixture into a 9x13 pan and shape into a loaf.

   

4. Cut potatoes in half and put them into a plastic bag with the avocado oil. Toss to coat and then place the cut side of the potatoes down. Line them around the outside of the loaf.

   

5. Add Ketchup paste on top of meatloaf 15 minutes before done baking.

6. Bake for 1 hour or until the internal temperature is 160 degrees F. Let stand 10 minutes and serve with ketchup or barbecue sauce.

7. If taking prepared meatloaf and potatoes out of the fridge, put them in a cold oven. Set temperature and add 10 minutes cooking time.

Ketchup

1. Soak dates in 1 cup warm water and set a side to soften while you do step #2.  Drain the water off before adding to the blender.

2. Add the rest of the  ingredients to a blender, then the dates and puree. Scrape down the side to incorporate all ingredients.

Don’t forget to pin this EASY HOMEMADE MEATLOAF {GLUTEN & EGG FREE}  to your favorite PINTEREST board for later!

Tools used to make this recipe (click on photo to learn more):

1.   Vitamix I am so thankful that 25+ years ago my husband agreed to this expensive blender! It is so powerful and is still working after years of grinding nut butters, smoothies, soups, food prep and nightly ice cream making.