I love the Gluten Free Goddess. Her recipes are amazing! Try her meatloaf recipe and check out her blog for more delicious inspiration.
Karina’s Gluten-Free Maple Meatloaf Recipe
Source: The Gluten Free Goddess
Use pure maple syrup in this cozy old-fashioned recipe. My gluten-free meatloaf is easily adapted to your particular likes and dislikes- see notes. It’s very flexible in spirit. Hmmm. Kinda like, yours truly.
- 1 3/4 lbs. organic grass fed free-range ground beef
- 1 small sweet or red onion, peeled
- 1 medium to large organic carrot, washed and trimmed
- 4-5 cloves fresh peeled garlic
- 1/4 cup pure maple syrup
- 1/4 cup Muir Glen Ketchup
- 1 tablespoon balsamic vinegar
- 2 organic free-range eggs- or omit for egg-free
- 1 scant cup gluten-free rolled oats or your favorite gluten-free bread crumbs
- A small pinch of nutmeg
- A pinch of allspice
- A pinch of mild curry
- A pinch of cinnamon
- Sea salt and pepper, to taste
Preheat the oven to 350 degrees F.
Put the ground grass fed beef into a large bowl and using a fork or spoon, break it apart it a bit.
Roughly chop the onion and carrot into same sized chunks and place them into a food processor; add the garlic cloves; pulse until the veggies are uniformly diced- fine- not too chunky; add them to the meat. Toss lightly with a spoon or fork to quickly distribute the veggies. Add the maple syrup, ketchup, balsamic vinegar, eggs (if using), oatmeal or crumbs, and spices. Mix it all up- but try not to over-mix it into mush (over-mixing makes for a dense loaf).
If the mixture is too dry at this point, add a little more ketchup. If it’s feels too wet, add more crumbs. You want a nice stick-together balance. Very ying-yang.
Spoon the meatloaf mixture into a standard size loaf pan and firmly press into place, smoothing and rounding the top of the loaf so that the sides are lower than the edge of the loaf pan (you don’t want the glaze spilling over the sides later on).
Bake in a pre-heated oven for 45 minutes.
Meanwhile, make your maple glaze–so easy!
Maple Glaze Recipe
Stir to combine:
- 1/3 cup real maple syrup
- 1/3 cup pure apricot preserves
- 1-2 teaspoons balsamic vinegar, to taste
- 1 teaspoon honey mustard
- A small pinch of nutmeg and cinnamon
At the 45 minute mark, remove the loaf from the oven and- carefully! Pour off the fat.
Spoon the maple-apricot sauce on top of the loaf. Cover the loaf loosely with a piece of recycled foil, if you like.
Bake for an additional 30 minutes or until the internal temperature reaches 160 degrees F.
Allow the cooked loaf to cool for ten minutes or so before slicing and serving.
Options for subbing the ingredients above include:
- Add 1/4 cup chopped roasted green chiles or jalapeños to the loaf mixture if you like the meatloaf spicy.
- Add chopped cooked and drained mushrooms instead of carrots.
- Use chipotle chili powder and salsa for a smoky Mexican taste.
- I made this when I was avoiding eggs, so I omitted them; this works if you keep the add-ins diced fine, keep the mixture moist, and allow the loaf to set for 15 minutes before slicing. If you enjoy eggs, add a beaten free-range organic egg to this recipe.
- Use an Asian sweet-hot chili sauce for the glaze to kick up the heat.