Gluten Free Meatloaf recipe

I love making this with turkey but you can use any ground meat. If you use turkey or chicken breast (white meat), you should use the extra egg since breast meat is so lean. The combination of flavors is really tasty; this is a dish that most children and adults enjoy.

Gluten-Free Meatloaf

Makes 4-6 servings

• 1-1 1/2 pounds ground meat (I like to use turkey)
• 1 -2 large eggs (use 2 eggs if you use 1 1/2 pounds of meat or if you use lean meat)
• 1 cup gluten-free breadcrumbs, 4 – 5 pieces gluten-free bread, torn into pieces, or gluten-free instant quick oats
• 1/2 cup milk or milk substitute, plain and unsweetened
• 1/2 cup ketchup plus more for the top
• 1 – 2 tablespoons yellow mustard
• 1 tablespoon gluten-free soy sauce
• 1/2 teaspoon fine sea or kosher salt
• 1/4 teaspoon ground black pepper

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1. Preheat oven to 350°F. Grease a 13″ × 9″ pan.
2. In a large bowl, mix all ingredients together using only 1⁄2 cup of ketchup and 1⁄2 cup of breadcrumbs, bread, or oats (the binder). If the mixture is not stiff, add more breadcrumbs or oats. If it’s too stiff, add more milk. It should hold its shape together. 
3. Place the meat mixture in the middle of the pan. Form into a long rectangle, leaving about 2″ on each long side. Place enough ketchup on top to cover, maybe 2-3 tablespoons. Spread evenly over meat.
4. Bake for 40-45 minutes or until meatloaf has started to brown and has reached an internal temperature of at least 165°F in the middle of the meat. You could also press the meat in the middle; it is probably done if the middle is firm.
5. Let meat rest 10 minutes before cutting.