Meatloaf you can write home about

Why does anyone put eggs and bread crumbs in a meatloaf? Probably because that was their grandmother’s recipe on how to use up odd scraps of whatever was leftover from breakfast and last nights dinner. Seriously. Eggs? no thanks.  The bread is only there to stretch out the meat ration. I am just here for the meat and the onions.. so, thanks, but thanks anyway.

Here’s my recipe for meatloaf without eggs or any kind of bread. So yes, it’s GF and CF and Soy free as a bonus. It turns out just fine, thank you very much. It’s great hot, cold, sliced for sandwiches, or however you want it. It doesn’t fall apart and tastes just great.

  • 1 lb. hamburger
  • 1 lb ground pork
  • 3 T italian seasoning
  • 1 tsp salt
  • 1 tsp white pepper
  • 2 C chopped onion
  • 2 T ketchup
  • 1 T yellow mustard
  • 1/4 cup vegetable broth (more or less)

Mix it all really well. You have to get in there with your hand and really squish it around. Pat it into a loaf pan and bake it. I baked this one for 30 minutes, covered with foil at 350. Then I turned up the oven to 400 and baked it another 45 minutes or an hour. Maybe slightly more… I didn’t set the timer and I wasn’t really paying attention. It was at least that… and it looked done…. so there ya go.

Let it cool slightly and take it out of the “juice”. (This is a kind way of saying GREASE) and chill it on a plate in the fridge. Slice and eat. It’s that simple really. Of course frying slices of it and putting it on toast with grilled onions is really up to you. I used to like mine on untoasted white bread with mayo….lots of mayo.. and since I can’t have mayo any more (drat that egg thing) the sandwich is looking more like white bread and mustard. I am going to go out on a limb this time and try whole grain artisian mustard made with gluten free beer, hand ground by gluten free persons unknown. I’ll let you know how that goes.  yeah. I still miss the mayo, but I can make do with fancy mustard. Sure.


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