BHA & BHT Free Dairy Free Meatloaf with Mushroom Gravy
Total time1 hr 35 min
Prep time20 min
Cook time1 hr 5 min
4.9(20)
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Learn more →Ingredients
6 servings
For the meatloaf
- ½ cup dairy free milk
- ½ cup plain breadcrumbs
- 2 lbs ground beef (80/20)
- 2 large eggs
- ½ cup yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp worcestershire sauce
- 1 tsp dried thyme
- 1 tsp kosher salt
- ½ tsp black pepper
For the glaze
- ⅓ cup ketchup
- 1 tbsp brown sugar
- 1 tsp apple cider vinegar
For the mushroom gravy
- 2 tbsp olive oil
- 10 oz cremini mushrooms, thinly sliced
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups beef broth
- 1 tbsp worcestershire sauce
- 1 tsp fresh thyme leaves (optional)
- salt and pepper, to taste
Instructions
- 1
Preheat the oven to 350°F (175°C). In a large mixing bowl, combine the dairy free milk and breadcrumbs and let them sit for 2 minutes until the breadcrumbs absorb the milk.
- 2
Add the ground beef, eggs, onion, garlic, Worcestershire sauce, dried thyme, salt, and pepper to the bowl. Mix with your hands until just combined — stop as soon as no streaks of egg or breadcrumb remain; overmixing will tighten the texture.
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