Breastfeeding Friendly Gluten Free Veggie Meatloaf
Total time1 hr 35 min
Prep time20 min
Cook time1 hr 5 min
4.5(6)
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Learn more →Ingredients
6 servings
For the meatloaf
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and finely diced
- 2 stalks celery, finely diced
- 1 medium zucchini, grated and squeezed dry
- 3 cloves garlic, minced
- 1 ½ lb lean ground beef
- ½ cup gluten free breadcrumbs
- ¼ cup gluten free oats
- 2 large eggs, lightly beaten
- 3 tbsp ketchup
- 1 tbsp tamari
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
For the glaze
- ⅓ cup ketchup
- 1 tbsp brown sugar
- 1 tsp apple cider vinegar
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan.
- 2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Remove from heat and let cool for 5 minutes.
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