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Meatloaf Bowls

  • Author: Mix and Match Mama
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4 to 6 1x

Description

An easy twist on the classic recipe!  Who doesn’t love a hearty and delicious bowl for dinner on a busy weeknight?


Ingredients

Scale
  • 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!)
  • cooked and ready to eat white rice (we love frozen Jasmine rice from Trader Joe’s!)
  • a few chopped green onions for garnish, optional

Instructions

  1. Preheat your oven to 350 degrees.  Grease (I use Pam) a 9×13 baking dish.  Set aside.
  2. 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.
  3. Next, spread your meatloaf mixture down across your prepared baking dish.
  4. Pop the meatloaf in the oven to bake about 30 minutes.
  5. 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.
  6. 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.
  7. Remove the meatloaf and let it sit about 5 minutes before slicing and serving on top of your cooked and ready to eat rice.  Garnish with a few chopped green onions.

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