When I was growing up, meatloaf was one of the dishes that made a regular appearance at our table. The rich, tomato-based sauce complimented the meatloaf, and was sure to bring smiles to the family table.

Taking a meatloaf sandwich to school the next day was something of a rite of passage, and a delicious one at that.

Here's a simple recipe for a meatloaf that is easy to make, easy on the wallet, and sure to please kids and adults alike.

The finished gluten-free meatloaf. Photo: CC--RickIngredients:

  • 1½ pounds ground beef
  • 1 egg
  • 1 onion, chopped
  • 1 cup milk
  • 1 cup dried gluten-free bread crumbs
  • 2 tablespoons brown sugar
  • 2 tablespoons gluten-free mustard (I use Annie's, made with apple cider vinegar)
  • ½ cup ketchup
  • salt and pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C).

Note: To make the bread crumbs, I like to toast up any older Udi's gluten-free bread that may still be in my fridge.

In a large bowl, combine the beef, egg, onion, milk and gluten-free bread OR gluten-free cracker crumbs.

Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan.

In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.

Bake at 350 degrees F (175 degrees C) for 1 hour.

I like to serve it with roasted vegetables, fresh salad and toasted gluten-free bread with butter. However, mashed potatoes and gluten-free gravy make a nice side as well.

As always, Celiac.com welcomes your comments (see below).