The Best Gluten Free Meatloaf

Hi friends! Welcome back to the blog. I am writing this post as we close out our first week of COVID-19 home quarantine. It has been crazy to see how quickly the news and information has changed over the last month, and then even more drastically over the last week. We are trying to do our part by staying home as much as possible. Looking on the bright side of things, I am happy to be spending extra time at home because I am a homebody. Being home also means that I get to spend more time with our dog, going for daily family walks and having much more time to cook.

If you follow me on Instagram (@redroseandhoney), you may have noticed that I have been more active on Stories. I am hoping to spread some cheer, share some home organization tips and encourage everyone to get into the kitchen a bit more. You can shop some of my favorite organizational items on my Amazon page (click here) and also on LiketoKnow.it (click here).

Now to the good stuff – the best meatloaf ever! This week my husband suggested meatloaf for dinner. We haven’t had it in ages, so I thought it was a good idea. I realize that meatloaf is a meal that makes a lot of people say, “ugh, meatloaf!?” BUT, I think that may be because they’ve never had a good meatloaf – like this one. When I set out to make this for dinner, I intended to add carrots to the mixture, but quickly realized we were out. In efforts to not waste fresh ingredients, I decided to add sauteed spinach. Although it may seem a bit odd, I think it made this meatloaf absolutely delicious.

The Best Gluten Free Meatloaf

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients

  • 1-2 tbsp evoo
  • 1 small onion, diced
  • 3 cloves fresh garlic, minced
  • 4 oz fresh baby spinach, rough chop
  • 1 lb ground beef
  • 1 large egg
  • 1/4 c (rounded/heaping cup) gluten free Italian bread crumbs
  • 1/4 c (rounded/heaping cup) grated pecorino romano
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • A few dashes of worcestershire sauce
  • 1-2 tbsp ketchup
  • 2-4 pieces of bacon

Directions

  1. Pre-heat oven to 375 degrees (F)
  2. Satuee the onions in evoo on med/low until they are soft (3-5 mins) then add garlic (1-2 mins).
  3. Toss in fresh spinach and cook until spinach wilts down then turn off heat.
  4. In a large bowl, combine beef, egg, bread crumb, cheese, seasonings and worcestershire then Add the spinach, garlic and onions. Be careful not to over mix/turn – this can make the beef tough.
  5. Form beef into a loaf shape, top with ketchup and bacon strips.
  6. Transfer meatloaf to a baking try of your choice (see notes below) and bake for about 40 minutes. Cook time may vary based on your oven, so it’s a good idea to use a meat thermometer.
  7. To finish and crisp up the bacon, turn the oven to low-broil for no more than 3 minutes (keep an eye on it).
Note: I like to cover a baking sheet in aluminum foil then place a baking cooling rack on top. Spray the rack well and place your meatloaf in the center. This helps the meatloaf cook evenly, the outside will stay crisp and it prevents sogginess.

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