Description
classic comfort food, made gluten-free or paleo!
Ingredients
For the meatloaf
- 1/2 cup gluten-free breadcrumbs ((see note))
- 1 large onion, (roughly chopped)
- 3 cloves garlic, (peeled)
- 2 large carrots, (scrubbed and roughly chopped)
- 3 large eggs
- 3 tablespoons Worcestershire sauce ((Lea and Perrins is gluten-free))
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- 1 tablespoon harissa ((optional, or you can use about half the amount of Sriracha or another hot sauce, or leave it out entirely if you don’t want heat))
- 2 pounds ground beef
for the glaze
- 2 tablespoons tomato paste
- 1 tablespoon honey
- 1 teaspoon Worcestershire sauce
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon cumin
- 2 tablespoons water
- dash harissa or hot sauce, (optional)
Instructions
- Preheat the oven to 350ºF and line a rimmed baking sheet with parchment paper.
- If using dry (store-bought) breadcrumbs, place them in a large bowl and add the oil to a large skillet over medium-high heat.
- If using fresh breadcrumbs, toast them in a large skillet over medium heat for about 5 minutes, or until dry and toasty. Transfer to a large bowl. Leave the skillet on the heat and add the tablespoon of oil.
- In a food processor, pulse the onion and garlic 8-10 times until finely minced. Add to the skillet.
- Add the carrot to the food processor and pulse 8-10 times until finely minced. Add to the skillet with the onion and garlic. Turn the heat up to medium-high and sauté for 6-8 minutes, or until softened.
- Mix the onion and carrot mixture into the breadcrumbs, along with the eggs, Worcestershire sauce, tomato paste, thyme, salt, and harissa or hot sauce, if using.
- Add the meat and use your hands to mix until it’s just combined. Over mixing can make the meat tough.
- Form into two loaves on the prepared baking sheet.
- In a small bowl, combine the glaze ingredients.
- Bake the meatloaf for 10 minutes, and then brush with half of the glaze. Return to the oven for 20 minutes.
- Brush with the remaining glaze and bake another 10 minutes, or until it reaches 155ºF. Allow to rest for 10 minutes before cutting.
Notes
If making your own breadcrumbs: pulse 2 slices of bread in a food processor 6-8 times, or until it’s fine crumbs.
Alternately, you can use the rice crumbs from Trader Joe’s.