Saturday, August 20, 2011

Egg-Free Meatloaf

Ah, meatloaf…such an elusive dish for me…but finally, victory is mine!!  Meatloaf is a favorite for my husband, however growing up in a mainly vegetarian home, I had absolutely no experience with meatloaf. I hadn't even eaten it until my first attempt at making it after my wedding.  I've attempted to make meatloaf many times since then, over the last 8 years, and have never liked the results.  Even with compliments from my husband, I couldn't understand what about it he liked, so I assumed meatloaf was just not for me.  Then last week I decided to make a meatloaf that my oldest son could eat, meaning without egg. (He's no longer allergic to wheat and dairy!!!) I tweaked my current recipe and crossed my fingers…and to my surprise, it was the best meatloaf I had ever made!  Everyone in the house agreed! Even the picky 3 year old had 2 servings!

NOTE: You can substitute Brown Rice Crumbs for the Plain Dry Bread Crumbs and Rice Milk for the Milk for a more allergen-free recipe.




1 1/2 lb Meatloaf Mix (Ground Beef, Veal, Pork)
1 c. Milk
1 Tb Worcestershire Sauce
2 tsp. Chopped Fresh Basil or 1/2 tsp Dried Basil
1/2 tsp. Salt
1/2 tsp. Ground Mustard
1/4 tsp. Pepper
1/2 tsp. Garlic Powder
1 c. Plain Dry Bread Crumbs
1/2 c. Chopped Onion
1 c. Diced Roasted Red Pepper
1/4 c. Maggie Sauce (or Ketchup)

Heat oven to 350F.  Mix all ingredients except Maggie Sauce.

Shape mixture into a loaf on an ungreased pan.  Spread Maggie Sauce over top.

Insert ovenproof meat thermometer so tip is in center of loaf.  Bake uncovered 1-1 1/4 hours or until beef is no longer pink in center and thermometer reads at least 160F.  Let stand 5 minutes before slicing and serving.