Today is my sweet hubby’s birthday, so I thought I’d share our updated version of his VERY favorite recipe! I made Andrew Shull my mom’s meatloaf recipe about 18 years ago, and it was love at first bite. This is hands down, without a doubt, his very favorite thing for me to make for dinner, but now that we’re a g-free family, we’ve had to alter the recipe just a bit. The good news is that this doesn’t take much to make gluten-free, so it’s a really easy swap and/or substitution if you’re needing a gluten-free recipe.
One bite of this meatloaf and even the most anti-meatloaf people will swoon. It’s good y’all. xoPrint
This is my husband’s very favorite supper, so when we went g-free, it was one of the first ones I had to tweak for our family.
- 1½ pounds ground beef
- 1 cup gluten-free breadcrumbs (you can also crumble up your favorite gluten-free cracker instead!)
- 2 eggs, beaten
- 1 onion, chopped
- pinch of salt and pepper
- 5 tablespoons Worcestershire sauce, divided (make sure it’s g-free!!)
- 1 (8 oz) can tomato sauce
- 1 cup ketchup (make sure it’s g-free!)
- 2/3 cup brown sugar
- 1 teaspoon mustard (I typically use a spicy mustard but a basic yellow mustard works too!)
- a few chopped green onions for garnish, optional
- Preheat your oven to 350 degrees. Grease (I use Pam) a 9×13 baking dish. Set aside.
- Meanwhile in a big mixing, add in your ground beef, breadcrumbs, beaten eggs, chopped onion, a little pinch of salt and pepper, three tablespoons of the Worcestershire sauce and tomato sauce. Mix all of this either by hand or with a big wooden spoon until combined.
- Next, spread your meatloaf mixture down across your prepared baking dish.
- Pop the meatloaf in the oven to bake about 30 minutes.
- Meanwhile, while it’s baking, take a second mixing bowl and whisk together your remaining Worcestershire sauce, the ketchup, brown sugar and mustard to make a sauce.
- After 30 minutes, carefully remove the meatloaf from the oven and pour the sauce on top. Pop the meatloaf back in the oven and bake an additional 10 minutes or until browned on the edges and bubbly.
- Remove the meatloaf and let it sit about 5 minutes before slicing and serving with a garnish of chopped green onions.
My husband would tell you this is best served with mashed potatoes. Enjoy!