Meatloaf has become one of those “staple” recipes for John and me, and we try and keep it in our rotation of meals so that we have it at least every couple of weeks. It’s a delicious recipe that requires almost no prep time and is pretty damn cheap – where can you go wrong? I usually serve it with mashed potatoes and a side veggie – last night we chose asparagus, which we seasoned with olive oil, salt, and pepper and crisped in the oven. This recipe is almost naturally gluten free, with the exception of the breadcrumbs. You can easily opt to leave the breadcrumbs completely out of the recipe, or I really love Ian’s Gluten Free Italian Style Panko Breadcrumbs (which can be found at Whole Foods). Give it a try and let me know your thoughts in the comments!
- 2 lbs. ground beef
- 1 cup bread crumbs
- 1-2 eggs (I usually do 2 if it’s a full 2 lbs. of meat)
- 1 cup ketchup
- 1 tbsp. dry parsley
- 2 tbsp. chopped garlic
- 1 onion, diced
- 1 tbsp. grated parmesan cheese
- ¼ cup sour cream
- salt and pepper to taste
- Mix all ingredients together in a large mixing bowl.
- Spray a cook pan with non-stick spray, and place meat mixture in the center of the pan. Shape into a meatloaf.
- Cook at 350 degrees Fahrenheit for an hour. Check the internal temperature of the meat with a meat thermometer to ensure that it has reached 170 degrees Fahrenheit.