I grew up eating really bad meatloaf — it was dry and covered with ketchup. Yet I still loved the stuff. I love it even more now that I’m an adult because, as with many of the foods from my childhood, I’ve discovered and refined recipes that suit my more adventurous tastes. But I admit it: I still frequently use a variation on the traditional ketchup glaze.
Traditional meatloaves are made with a bread-and-milk panade. Unless you’re doing a lot of gluten-free baking, chances are you don’t have much GF bread to spare. Another option is gluten-free breadcrumbs, or…you can do as I do and use meaty, tasty mushrooms to your meatloaf. In addition to adding incredible flavor, mushrooms help keep your meatloaf moist and increases flavor.
This recipe includes basic seasonings. Use them as suggestions. Fresh herbs and different spices can change up the flavor in great ways. Like heat? Add some cayenne or fresh jalapeno. I sometimes add about a 1/2 cup of shredded Parmesan cheese to my meatloaf mixture. There is no one way to make a meatloaf.
One thing: while you can make your meatloaf in a loaf pan, I like this freeform style because it keeps the loaf from stewing in its juices.
[box type=”note” style=”rounded” border=”full”]Instead the ketchup glaze, serve with mushroom gravy.[/box]
Meatloaf with Ketchup-Vinegar Glaze
By May 12, 2013Published:
- Yield: 4 - 6 Servings
- Prep: 30 mins
- Cook: 60 mins
- Ready In: 1 hr 40 mins
This freeform gluten-free meatloaf derives much of its flavor and moisture from mushrooms. As with any good meatloaf, the leftovers make perfect lunches!
- 2 tablespoons butter
- 1 yellow onion finely chopped
- 6 ounces mushrooms finely chopped (I like crimini because they're readily available)
- 3 cloves garlic minced
- 1/4 cup chicken broth approximately
- salt and freshly ground pepper
- 2 teaspoons Djion mustard optional
- 2 teaspoons gluten-free soy sauce optional
- 1 egg lightly beaten
- 2 pounds ground meat use a 50/50 mix of ground beef and ground pork
- 1/2 cup ketchup
- 1/2 cup cider vinegar
- 1 teaspoon ground cumin
- Hot pepper sauce to taste
- 1 tablespoon honey
- Preheat your oven to 350 degrees. Cover a wire rack with foil, poking a few holes in the foil. Place the rack on a rimmed baking sheet.
- Melt the butter in a skillet over medium-high heat. Once the butter has stopped bubbling, add the onions and saute until translucent. Add the mushrooms and cook until browned. Lower the heat and add the garlic, cooking for a few minutes.
- Add a few tablespoons of the chicken broth to the skillet to deglaze the pan. Scrape up all the brown bits. If you need more liquid, add a bit more. Pour the mushroom mixture into a bowl. Add the salt, pepper, mustard, and soy sauce — you are building up flavor here. Finally, mix the beaten egg into the mushroom mixture.
- In a large bowl, combine the ground meat and mushroom mixture. Use your hands to mix thoroughly, but try not to overwork the meat.
- Transfer the meat to the wire rack, and form into an approximately 9 by 5 inch loaf. Bake, uncovered, for approximately one hour, or until internal temperature reaches 155 degrees (do not undercook your meatloaf!).
- While the meatloaf is cooking, bring the ketchup, vinegar, cumin, hot sauce, and honey for the glaze to a simmer in small saucepan. Cook for about five minutes.
- During the last half hour of cooking, brush a thick layer of glaze over the loaf. Repeat once or twice more during the process. If you’d like, you can brown the glaze under the broiler for a few minutes.
- Let the meatloaf rest about 15 − 20 minutes before serving.
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