Easy Gluten-Free Meatloaf

• porzioni: Servings: 6 to 8 serving
• tempo di preparazione: 15 mins
• tempo totale: 1 hour 15 minutes

Ingredienti

1 tablespoon vegetable oil

1 medium onion, finely chopped, about 1 cup

¼ cup finely chopped green bell pepper, from ½ medium pepper

1kg ground beef

2 large eggs

1 ½ to 2 cups gluten-free breadcrumbs, as needed

2 teaspoons gluten-free Worcestershire sauce

1 cup gluten-free ketchup, divided

1 teaspoon fine salt

½ teaspoon ground black pepper

Istruzioni

Steps to Make It

Gather the ingredients. Position a rack in the centre of the oven and heat the oven to 180°C fan bake.

Add oil to a small skillet over medium heat. When the oil is hot, add the onion and bell pepper and saute until softened and aromatic, about 3 minutes. Transfer to a large mixing bowl.

Add the ground beef, eggs, breadcrumbs, Worcestershire sauce, ½ cup of the sauce, salt, and pepper to the bowl with the sauteed onions and peppers.

Use your hands to thoroughly blend the mixture. You can use disposable gloves if you like. If the mixture feels too wet, add up to ½ cup more breadcrumbs.

Use a large spatula to scoop the meat mixture into a 22.8 x 12.7 x 7.62 cm loaf pan. Press down and smooth the top.

Bake for 30 minutes. Carefully remove the pan and pour off any excess fat.

Spread the remaining ½ cup sauce over the top of the loaf.

Return to the oven and bake for an additional 30 to 40 minutes, or until the internal temperature reads 62° to 65°C on an instant-read thermometer. The temperature will continue to rise as the meatloaf rests.

Remove the meatloaf from the oven and let it rest for 10 minutes (it should reach about 71°C ) before slicing.

Recipe Variations

To lighten up this recipe, swap ground turkey in place of ground beef.

To add a little heat to your meatloaf, sprinkle in ¼ teaspoon of red pepper flakes.

For more flavour, add a couple of cloves of minced garlic to the pan with the onion and bell pepper.

Vary the flavour by adding dried herbs, such as up to 1 tsp, each oregano and thyme. Or add up to 1 Tbsp Italian seasoning or another seasoning blend. If the seasoning blend contains salt, reduce the salt in the recipe to ½ teaspoon.

Note

To avoid a dry meatloaf, use ground meat with a bit of fat, like 80/20.

When mixing the meatloaf mixture, take care not to overmix or the resulting meatloaf can be dense and springy rather than moist and tender.

Keep a batch or two of homemade gluten-free breadcrumbs in the freezer, and you'll be set to make this meatloaf anytime you want.

When purchasing Worcestershire and ketchup for this recipe, be sure to check the labels, as some brands include gluten.

Always make sure your work surfaces, utensils, pans, and tools are free of gluten.