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…
Anything.
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?
Hope?!
Wishes?!
Saying, “Pretty please?!”
UGH!
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.
Perfect 50s Housewife Looking Meatloaf
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.
Enjoy!
Hey! Pin with me on Pinterest. – Tia’s Kitchen
Linking this post to Waste Not Want Not Wednesdays at Poor and Gluten Free.
Linking this to Gluten-Free Wednesdays (GFW), the weekly blog carnival that Linda of The Gluten-Free Homemaker, Cassidy of Cassidy’s Craveable Creations and Lynn of Lynn’s Kitchen Adventures host.
Linking this to Gluten Free Fridays over at Vegetarian Mama.
- 1 ½ lbs Ground Beef
- ½ medium Onion (chopped)
- 4 cloves Garlic (minced)
- ½ cup Almond Flour
- 2 Chia Eggs (click here for How to Make Chia Egg)
- 1 cup Tomato Soup (divided)
- ½ cup Cream of Mushroom Soup (Pacific brand is gluten free)
- 1 tbs Oregano
- 1 tbs Sage
- 2 tbs Parsley
- Preheat oven to 400F degrees.
- Mix ground beef, onion, garlic, almond flour, chia eggs, ½ cup tomato soup, cream of mushroom soup, oregano, sage and parsley.
- Put it all into a lightly sprayed loaf pan.
- Add rest of the tomato soup on top.
- Cook for 45 minutes.
Oh my gosh, so funny! I love meatloaf too, and until a few years ago, I didn’t realize that it was considered a “trash” food. My family thought it was special! LOL.
Your recipe looks delish. Thanks for sharing at Waste Not Want Not Wednesday!
WHOA THIS LOOKS AMAZING!! SO something I want to sink my teeth into and would probably eat the entire recipe! 🙂
It sounds luscious, but, we unfortunates can’t tolerate dairy, either, so no cream soups. 🙁
Try cornstarch. Use a heaping Tablespoon per egg you are replacing. For example if the recipe lists two eggs, use two heaping tablespoons of cornstarch instead. Add a tad of extra liquid to make up for the moisture of the eggs being left out.