Not your Momma’s Meatloaf (gluten and dairy free)

Not your Momma’s Meatloaf!

I have a surprise guest in this recipe… Quinoa! It makes a great breadcrumb substitute. I have to be honest… I did NOT like meatloaf growing up. Maybe because we had it ALL the time and I felt like being picky, but the mushy mixture for dinner every week really made me squeamish (sorry Mom! Still love you!). Here’s a recipe I know you can enjoy that gets you plenty of veggies, full of protein and fiber. The best part? You can change, add or take away whatever veg and ingredients that suits your preference. This way there is no getting bored of the same meal, and you can make it ahead of time for meals to go, or a quick dinner! Here is my latest twist on this basic recipe:

Not your Momma’s Meatloaf: Zucchini-Carrot-Quinoa Meatloaf
Serves 8
• 1 1/2 pound lean ground meat (I used organicground beef)
• 2 eggs
• 1/4 cup cooked quinoa
• 2 cups shredded zucchini
• 1 1/2 cup shredded carrot (Time saving Tip: already shredded packs @ TJ’s)
• 1/4 cup tomato sauce or spaghetti sauce
• salt and pepper to taste
• 2 Tbs Worcestershire sauce
• 2+ Tbs Hot Sauce (I like it hot, adjust to your preference)
• 1 tbs Dijon
• 2-3 teaspoons seasonings of your choice (I used Italian Seasonings or Costco’s 21 salt free blend!)

1. Shred zucchini and carrots (I used my food processor). Place on dish towels or paper towels on a tray or in a colander.
Let sit for an hour so the towels can absorb the extra moisture.
2. Turn on oven to 375.
3. Grease meatloaf pan with a cooking spray.
4. Place all ingredients into bowl and mix with hands.
5. Press into loaf pan.
6. Bake at 375 F 60 to 75 minutes or until a meat thermometer registers 180 in the center of the loaf.
7. Take out of oven and let rest for 10 minutes before slicing.

The old stand by is a ketchup glaze on top, which kids usually love… but if you are watching your sugar intake- I’d suggest splurging for a cal free/sugar free ketchup, or bbq sauce. Great Gluten free brand is Walden Farms.

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