I am not a meatloaf fan. I never order it when we go out. If I have choice, I choose something else.

Unless it is my Grandma’s meatloaf recipe. It is the only one I like. And I not only like it, I adore it. When my son heard I was sharing this recipe, his eyes lit up and he said, “Does that mean you are making meatloaf?!”

My Grandma never heard of gluten-free. She made delicious homemade food for her family. We ate it for years before anyone heard of gluten free. So it it just fine for EVERYONE!

What’s the secret? Rice Krispies!! They hold the moisture and keep it moist and lighter.

Why make meatloaf?

Delicious and moist. Meatloaf is ground meat, liquid and binder to keep it together and maintain moistness.
Easy to chew if a family member has braces or dental work.
Comfort food, for those days when you need something familiar.
Simple recipe that is easy to make. Also easy to customize.
Makes a large amount so it is easy to prepare for freezer meals. It tastes just as delicious reheated as fresh – well almost as delicious – you miss the wonderful aromas that tell you meatloaf is for dinner – hooray!

How to Store

This meatloaf freezes wonderfully. I usually cut each meatloaf in half, wrap in plastic wrap, put in a freezer bag, label and freeze.
You can also slice the cooked meatloaf and lay the slices on a baking sheet and freeze the slices individually. After it is frozen, wrap each slice and place in a freezer bag for storage.
The meatloaf can be made into three loaves instead of two, slightly reducing the cooking time. Smaller meatloaves can be frozen individually for meals.

The meatloaf is going to cook at a high temperature for 10 minutes to give it a nice sear. This will both add flavor as it will brown, and serve to lock in some of the moisture. Some moisture will leak out – it is ok. But line your pan or you will have to scrub it.)

Substitutions

This recipe is very easy to modify. Let’s talk about modifications:

Eggs – You can use an egg replacer like flax eggs, or you can do what my mom did, just leave out the eggs.

Milk – use whatever unflavored milk your family tolerates

Onions – we substitute shallots. You could also use chives, or scallions if they work for you. Garlic should work, but I have not tried it.

Ketchup – to kick it up a notch, I use fermented ketchup if I have some in the fridge. Use canned pureed tomatoes if the additives in ketchup bother you.

Beef – any ground meat will work, but the flavor will be different

Equipment

Large bowl

Sharp knife & cutting board

Liquid measuring cup (I use a 2 cup)

Measuring cup for Rice Krispies

whisk or fork

Large spoon

Small bowl for cracking eggs

Rimmed baking sheet

Heavy duty foil