This allergy friendly meatloaf contains no egg, dairy or grain and is made with wholesome ingredients that will nourish your body as you enjoy the delicious flavors in this classic dish!
There’s something so satisfying about preparing simple but yet nutrient-dense foods for your family. While most traditional recipes for meatloaf are fairly easy to make, they tend to contain ingredients that are processed and not homemade, not to mention contain gluten, egg or both.
Growing up, one of my favorite dishes to make was meatloaf because it was really so simple and easy. Just mix everything up together in a mixing bowl and place in a loaf pan to bake. That simple! And of course, making an extra pan or two for later in the week or for the freezer is a must in my books!
Some of my favorite comfort foods are sloppy Joes, chicken pot pie, and Swedish meatballs.
Main dish gluten-free recipes can be hard to come by. I wanted this new recipe to be something that the whole family can enjoy together: both those with food sensitivities and those without any. This delicious meatloaf recipe is the perfect combination and balance to please everyone! Top off the evening meal with Sourdough Swiss chocolate roll or Sourdough lemon tarts.
Many traditional meatloaf recipes call for bread crumbs, saltine crackers, quick oats or some other form of grain base to act as a binder and absorb excess moisture, helping to hold the meatloaf together.
The sauce recipe that I provide has no brown sugar, I use honey instead but you could certainly replace with brown sugar if you prefer, for a more familiar taste.
Those with an egg allergy or gluten sensitivity can find this recipe a great comfort!
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Why you should make this recipe
Easy: This recipe is super easy to make with very little cutting or prepping. Carrots and onions will need some prep work, but other then that this can be mixed up quickly. The ingredients are all mixed together in a large bowl and then the meat mixture is baked. Ten minutes tops!!
Allergy friendly: This classic meatloaf recipe is designed so that those with special food allergies or sensitivities can enjoy and not have to miss out on a family favorite comfort food. (Those with celiac disease should always consult with their Doctor for allowed food types to eat.)
Healthy: This recipe uses all simple ingredients! There are no processed ingredients from things like Panko bread crumbs like a traditional meatloaf recipe has, chili sauce or ketchup. Gluten-free breadcrumbs are now available to purchase in most stores due to the increase in food allergies, so feel free to add some to the recipe if you’d like.
Ingredients:
Ground meat of choice – I like to use a mixture of lean meat and more fatty meats. Any of the following meat types or a mixture of different ones are great: ground turkey, ground beed, ground venison, ground chicken. For quickest prep time have meat thawed ahead of time and ready to use. (See list below for recommended meat options to use!)
Diced white or yellow onion – adds taste.
Tomato sauce – works as a substitute for conventional ketchup.
Grated carrot – adds moisture, texture and also works to help hold the meatloaf mixture together.
Psyllium husk flakes – we substitute the usual eggs for psyllium husk as a binding agent.
You may be wondering what the health benefits to Psyllium husk are? – it is a great aid for digestive issues and can help with heart health and weightloss issues like obesity. Psyllium is also a prebiotic which is so helpful for the gut to help the probiotics there grow.
Those that struggle with high cholesterol levels could possibly benefit from taking psyllium. (Source).
Note on using psyllium – make sure you don’t go over the recipe amount because it can leave a gummy texture in the finished meatloaf.
Sea salt
Garlic powder
Chili powder
Dijon mustard
Meat options you can use:
Ground turkey
Ground beef
Ground venison
Ground chicken
Ground pork
Tips for the best meatloaf
Do not over mix the meatloaf mixture – handle with care!
Sauté the veggies in a little oil before adding to the meat mixture. This helps to enhance flavor.
Add a glaze on top! The flavor and moisture of the glaze take a meatloaf to a whole new level!
Equipment you will need to make this allergy friendly meatloaf:
Stirring spoon
Food processor or hand grater or shredder (for the carrot)
Cutting board and knife (for the onion)
Loaf pan (or other baking sheet or pan, optional)
Aluminum foil (optional)
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Mixing bowl
Loaf pan
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Recipe:
2 lb ground meat (I like to use a mixture of ground beef with a more lean meat)
1 small onion diced
1 carrot, peeled and shredded
3/4 T psyllium husk flakes
1 1/2 tsp sea salt
1 tsp garlic
1 tsp chili powder
1 T dijon mustard
4 T tomato sauce
Optional meatloaf glaze:
2 T ketchup of choice
1 T mustard
2 T honey
Note on using psyllium – make sure you don’t go over the recipe amount because it can leave a gummy texture in the finished meatloaf.
Instructions how to make allergy friendly meatloaf:
Best tip- make a double batch so you have a ready-made meal for later use!!
In a large mixing bowl place the meat.
Add the diced onion, shredded carrot and remaining ingredients.
Once the meatloaf mixture is fully incorporated (you may need your hands to do this) transfer to a lightly greased loaf pan or use a large piece of foil to place the meatloaf in and shape into a loaf shape. Then place the foil wrapped loaf into a baking pan or baking sheet with sides to catch any juices.
Tip: for the best meatloaf texture, do not over mix!
While the meat loaf bakes, prepare the glaze ingredients by mixing everything together in a small bowl.
Bake at 350 for about 45 minutes and remove from oven and spread prepared glaze on top of the loaf. Bake for another 5 minutes. If you are skipping the glaze, then simply bake for 50 minutes or until meat is throughly cooked. Allow to cool 10-15 minutes before slicing.
Pro Tips:
If using the foil method to bake the meatloaf, for best end results, don’t cover the top of the meatloaf so that some of the moisture can escape and you don’t end up with a watery and greasy pool.
What to serve with meatloaf:
salads
green beans
steamed broccoli and cauliflower
fruit salads
carrots
Can you freeze unbaked meatloaf?
Unbaked meatloaf can be frozen for up to 2-3 months. Always make sure to wrap well to prevent freezer burn and label with the date and contents.
How to store leftovers
To store your leftover meatloaf, allow it to cool completely before placing covered (you can use plastic wrap, foil or a lid) in the fridge or transfer to an airtight container and place in the fridge for up to a week. You can also freeze (always label) for up to three months.
Allergy Friendly Meatloaf (egg free, dairy free, gluten free)
This allergy friendly meatloaf contains no egg, dairy or grain and is made with wholesome ingredients that will nourish your body as you enjoy the delicious flavors in this classic dish!
Ingredients
- 2 lb ground meat (I like to use a mixture of ground beef with a more lean meat)
- 1 small onion diced
- 1 carrot, peeled and shredded
- 3/4 T psyllium husk flakes
- 1 1/2 tsp sea salt
- 1 tsp garlic
- 1 tsp chili powder
- 1 T dijon mustard
- 4 T tomato sauce
Optional glaze
- 2 T ketchup
- 1 T yellow mustard
- 1-2 T honey
Instructions
- In a large mixing bowl place the meat.
- Add the diced onion, shredded carrot and remaining ingredients.
- Once the meatloaf mixture is fully incorporated (you may need your hands to do this) transfer to a lightly greased loaf pan or use a large piece of foil to place the meatloaf in and shape into a loaf shape. Then place the foil wrapped loaf into a baking pan or baking sheet with sides to catch any juices.
Tip: for the best meatloaf texture, do not over mix! - While the meat loaf cooks, prepare the glaze ingredients by mixing everything well together in a small bowl.
- Bake at 350 for about 45 minutes and remove from oven and spread prepared glaze on top of the loaf. Bake for another 5 minutes. If you are skipping the glaze, then simply bake for 50 minutes or until meat is thoroughly cooked. Allow to cool 10-15 minutes before slicing.
A little about me!
Hi! I’m Rebecca, wife and mother and I love homemaking and cooking on a daily basis.
Baking healthy desserts and cooking nutritious filled foods is a passion that I have and that is reflected in the recipes I post here!
Read more about me here.
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Happy baking!
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