Breastfeeding Friendly Meatloaf with Herb Glaze
Total time1 hr 30 min
Prep time15 min
Cook time1 hr 5 min
4.7(20)
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Learn more →Ingredients
6 servings
For the meatloaf
- 2 tbsp garlic-infused oil
- 4 scallions, green tops only, thinly sliced
- ½ cup gluten free breadcrumbs
- ¼ cup lactose-free milk
- 2 large eggs
- 2 tbsp tamari
- 1 tbsp dijon mustard
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 2 lb ground beef (80/20)
For the glaze
- ¼ cup canned crushed tomatoes
- 2 tbsp maple syrup
- 1 tbsp tamari
- 1 tsp dijon mustard
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan.
- 2
Heat the garlic-infused oil in a small skillet over medium heat. Add the scallion greens and cook, stirring, until softened and fragrant, about 2 minutes. Remove from heat and let cool slightly.
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