This meatloaf recipe is sensational. I substitute ingredients depending whats in my fridge and it always turns out great. This recipe is mostly gluten, dairy and soy free! Meatloaf is an easy dish that you can freeze for later, so I usually make 2 batches.
- 1.5 Tbsp. Olive oil
- 1 large onion, chopped
- 3 celery stalks, chopped
- 2-3 cloves garlic, minced
- 2 cups sliced, mushrooms (I usually use Crimini mushrooms)
- 1/2 cup kalamata or green olives, roughly chopped
- 1.5 lbs. (24 oz.) ground turkey, chicken, pork, or beef
- 1.5 cups bread crumbs (I use ground up gluten-free cracker or corn flakes)
- 1/2 cup grated cheese (I use Romano because it is made from sheep’s milk)
- 2/3 cups chopped, drained, oil-packed sun-dried tomatoes
- 1/2 cup rice milk, almond milk, cow milk, or water
- 2 eggs
- 2 tsp. dried sage
- 2 tsp. dried oregano
- approx. 3/4 cup chopped fresh basil (fresh tastes the best, but you can use 2 tsp dried)
- approx. 3/4 cup chopped fresh parsley (fresh tastes the best, but you can use 2 tsp dried)
- 2 tsp. sea salt
- 2 tsp. ground black pepper
- Ketchup to top meatloaf (optional)
1. Preheat oven to 375 degrees.
2. Grease a loaf pan with non-stick spray.
3. Heat oil in a sauté pan; add onion and celery and sweat. Add garlic, sauté until fragrant. Add mushroom and sauté. Transfer to a large bowl.
4. Add all remaining ingredients to sweated vegetables in bowl and mix thoroughly, but DO NOT OVERMIX.
5. Transfer to prepared loaf pan.
6. Bake one hour, then brush with enough ketchup to top.
7. Continue baking until a thermometer inserted reads 165 degrees, about 15 minutes later.
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