Ingredients
Method
- Preheat the oven to 375°F (190°C). Lightly grease a 9x5-inch loaf pan with dairy-free cooking spray or olive oil, or line it with parchment paper, leaving an overhang on the sides for easy removal.
- Whisk the dairy-free milk, egg, gluten-free ketchup, and gluten-free Worcestershire sauce together in a large mixing bowl until well combined.
- Add the onion, garlic, carrot, celery, gluten-free breadcrumbs, thyme, oregano, salt, and pepper to the bowl. Mix thoroughly until the breadcrumbs are moistened and the vegetables are evenly distributed.
- Add the ground meat to the bowl. Gently combine using your hands or a wooden spoon until just incorporated, taking care not to overmix.
- Transfer the mixture to the prepared loaf pan. Press it gently into the pan, shaping it evenly and filling the corners.
- Bake for 60 to 75 minutes until the top is browned and the internal temperature reaches 160°F (71°C) at the center.
- Remove from the oven and let the meatloaf rest in the pan for 10 to 15 minutes. If using parchment paper, lift the loaf out by the overhang and transfer it to a cutting board.
- Slice the meatloaf into thick, even pieces and serve hot, garnished with fresh parsley or extra gluten-free ketchup if desired.
Nutrition
Notes
Ingredient Swap: I have found that any unsweetened plant milk works here, though I often reach for soy milk when I want a slightly richer consistency.
Texture Secret: I always grate my carrots and celery on the fine side of a box grater so they melt into the meat and keep everything incredibly moist.
Handling the Meat: One thing I discovered early on is that you must stop mixing the second the ingredients are combined, because overworking the beef leads to a tough and dense loaf.
Make Ahead Tip: I often prep the entire meat mixture a day in advance and keep it covered in the fridge, which actually gives the dried herbs more time to infuse the meat.
Serving Suggestion: If you are lucky enough to have leftovers, I highly recommend searing thick slices in a hot skillet the next day to get those delicious crispy edges.
Equipment Alternative: If you do not have a loaf pan handy, you can easily shape the mixture into a free form log on a parchment lined baking sheet for a crustier exterior.
Storage Insight: I find that this meatloaf freezes beautifully once sliced, so I usually wrap individual portions in foil for quick and easy lunches later in the month.