Welcome to Live Well by Raquel, where I share easy and wholesome recipes to nourish your body and mind.
Gluten Free Beef Meatloaf was not served for dinner with an Italian Mum, we never ate Meatloaf! I actually had never tried it until a month ago when Scott decided to cook dinner and one of his Nanna’s dishes. We googled for recipes which all contained gluten! But as you know, I love to change any recipe to be gluten free and the magic begins.
Gluten Free Beef Meatloaf is definitely a crowd pleaser! My neice and nephews request this for their family dinner at our house. Its so simple and delicious – it really is!
Why I Love This Recipe
I love this recipe because its takes 10 minutes to prep in one bowl and 30 minutes to cook without even checking. I love the comfort it provides served with creamy mash potatoes and crispy brussell sprouts!
Ingredients
- MINCE: You can choose beef or pork or both!
- GARLIC: A must! Add it to taste, but I like plenty.
- WHITE ONION: For a sweet taste
- ROSEMARY: A suttle herb with so much impact
- FREE RANGE EGGS: Always!
- TOMATO SAUCE/KETCHUP and GLUTEN FREE GRAVY: A rich flavour. Store bought.
- PASSATA: The glossy sauce that brings this dish together!
- TO SERVE: Creamy Mash and Greens such as Brussell Sprouts/Green Beans/Wilted Spinach
Instructions
- Let’s get cooking! Preheat oven 180c. Place a bowl ready for mixing and a large ceramic baking tray for the baking
- In the bowl, mix all the ingredients except the passata and gravy
- Then mould a large log of meat into the tray. Pack it in firmly to ensure the meatloaf sticks together whilst cooking.
- Pour the passatta around the meatloaf. Seaon with salt and pepper. Cook for 25 minutes.
- Then add the gluten free gravy powder into the passata sauce and mix through, this will develop beautifully for the last 5 minutes of cooking
- Once cooked (test by cutting into the middle), serve the meatloaf with the delicious sauce drizzled over the top. You can never have enough sauce!
Tips and Tricks
Can I make this in advance
Yes, you can! Make its the night before and place in the fridge ready to cook
Do you prefer Beef or Pork?
I like a mix! Definitely more flavour! Totally up to you,
Can I freeze the Meatloaf?
Yes, you can! This sort of dish is great for batch cooking, so go for it!
Gluten Free 5 Ingredient Delicous Beef Meatloaf
Gluten Free Beef Meatloaf is not what ate for dinner an Italian Mum, we never ate Meatloaf! I actually had never tried it until a month ago when Scott decided to cook dinner and one of his Nanna's dishes. We googled for recipes which all contained gluten! But as you know, I love to change any recipe to be gluten free and the magic begins.
Ingredients
- 2kg Beef Mince
- 4 cloves Garlic, diced
- 1 White Onion, chopped
- 2 tbsp Rosemary, Fresh or dried
- 2 Free range eggs
- 1 cup Tomato Sauce/Ketchup
- 1 litre Passata
- 4 tbsp Gluten Free Gravy Powder
Instructions
- Let’s get cooking! Preheat oven 180c. Place a bowl ready for mixing and a large ceramic baking tray for the baking
- In the bowl, mix all the ingredients except the passata and gravy
- Then mould a large log of meat into the tray. Pack it in firmly to ensure the meatloaf sticks together whilst cooking.
- Pour the passatta around the meatloaf. Seaon with salt and pepper. Cook for 25 minutes.
- Then add the gluten free gravy powder into the passata sauce and mix through, this will develop beautifully for the last 5 minutes of cooking
- Once cooked (test by cutting into the middle), serve the meatloaf with the delicious sauce drizzled over the top. You can never have enough sauce!
Nutrition
Serving: 1bowl | Calories: 146kcal | Carbohydrates: 30g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 480mg | Potassium: 948mg | Fiber: 4g | Sugar: 18g | Vitamin A: 1204IU | Vitamin C: 23mg | Calcium: 62mg | Iron: 4mg
Tried this recipe?Leave a review or a star rating and let me know how it was! Use the hashtag #livewellbyraquel on Instagram so I can see your delicious creations.
