Meatloaf is usually one of those dinners that you make because you have some ground beef and want to do something different. Not really a “oh-my-gosh, I-just-love-this” kind of dishes.
Just look at the name… Meatloaf.
Meat. Loaf. Doesn’t inspire…
But I am one of those weird people who really like meatloaf. I don’t know why.
And my boys like it. So win-win, right?
So when I had to go gluten free, I wanted to figure out how to make a good gluten free meatloaf.
It wasn’t too hard to just sub out the regular bread for gluten free bread.
Easy, peasy, lemon squeezy.
But then I became allergic to eggs, and it became a little more difficult.
Not only could I not use eggs. I couldn’t even use gluten free bread because it had eggs and yeast in it. What the heck was going to hold this thing together?
Saying, “Pretty please?!”
So… on with experimentation.
How to Make a Really Good Eggless, Gluten Free Meatloaf
And it took a lot of experimentation. Whew!
I tried nuts, and flax egg and this and that…
The big thing I figured out is that I wasn’t going to get an eggless, gluten free meatloaf to be exactly like a egg-full, gluten-full meatloaf. It just wasn’t going to happen. Suck it up and just make one that tastes good.
I ended up using chia eggs and almond flour to hold it together as best as I could. But the cream of mushroom soup (Pacific brand is gluten free) is what gives it a great taste.
And that’s what I did.
As you can even tell in the pictures, this meat loaf did not stick together and look like the perfect 50s housewife meatloaf. Like the picture below.
It looked like… well… the other pictures.
But it tastes really good. The boys gobbled it up. Again.
So, if you need to be egg free, as well as gluten free, and you are looking for a meatloaf recipe to satisfy your meatloaf craving… here you go.