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.
- 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
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.