Dairy Free Meatloaf

Dairy Free Meatloaf

from cooknourishbliss.com

Tender, juicy and perfectly hearty, this homemade dairy free meatloaf is sure to be a dinnertime staple! Made with ground beef, chicken, grated veggies and rolled oats, it’s finished with a fantastic sweet and tangy glaze. Even better? It’s cooked on a sheet pan for easy clean up.

Ingredients

  • 1 pound ground beef (I use 85/15 or 80/20)
  • 1 pound ground chicken
  • 1 cup old-fashioned rolled oats*
  • 1 cup freshly grated carrot
  • ½ cup shredded and squeezed dry zucchini**
  • 2 large eggs
  • 3 tablespoons ketchup
  • 3 tablespoons dijon mustard
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 1 teaspoon fine sea salt
  • ½ teaspoon pepper
  • ⅓ cup ketchup
  • 2 tablespoons dijon mustard
  • 2 tablespoons coconut sugar (or lightly packed brown sugar)
  • 1 teaspoon worcestershire sauce***

Directions

  1. 1

    Preheat the oven to 400ºF. Line a large rimmed baking sheet with parchment paper and set aside.

  2. 2

    Add all of the ingredients for the meatloaf to a large bowl. Use your hands to gently mix everything together until well combined (and there are no pockets of either ground beef or chicken).

  3. 3

    Divide the mixture in half, then gently pat into two logs on the prepared baking sheet, about 1 inch in thickness. Set aside.

  4. 4

    In a small bowl, stir together all the ingredients for the sauce until smooth and combined. Spread half of the mixture evenly over the top of the two loaves, reserving the rest for later. 

  5. 5

    Bake for 15 minutes.

  6. 6

    Remove from the oven and evenly spread the remaining half of the sauce over the two loaves. Return to the oven and bake for an additional 8 to 12 minutes, or until cooked through (the internal temperature should register 165 to 170ºF at the thickest part on an instant read thermometer).

  7. 7

    Let the meatloaves rest for about 10 minutes before serving.