Ingredients
- 1 large egg whisked
- 1 cup gluten-free breadcrumbs
- 2 tablespoons gluten-free Worcestershire sauce
- 1/4 cup milk dairy-free options: almond, cashew, or coconut milk
- 2 tablespoons dried chopped onion
- 1 tablespoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/4 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 pounds lean ground beef 90% or leaner
- 3/4 cup ketchup
- 1/4 cup brown sugar
- 1/2 teaspoon mustard powder
Instructions
- Preheat oven to 350°F. Line an 8x4-inch loaf pan with parchment paper.
- In a large bowl, combine the whisked egg, breadcrumbs, Worcestershire sauce, milk, dried onion, onion powder, garlic powder, thyme, oregano, parsley, paprika, salt, and pepper. Let sit for 2-3 minutes.
- Add the ground beef to the breadcrumb mixture. Use your hands to combine fully, but do not overmix.
- Transfer the meat mixture to the loaf pan and pat down into an even layer.
- In a small bowl, stir together the ketchup, brown sugar, and mustard powder. Pour the glaze on top of the meatloaf and spread it in an even layer.
- Bake on the middle rack for 1 hour and 15 minutes, or until the internal temperature reaches 160°F.
- Let the meatloaf rest for 10 minutes before cutting and serving.
