Meatloaf Perfection (Gluten Free)
I’m not a meatloaf girl but I LOVE this meatloaf! It’s truly Meatloaf Perfection (Gluten Free) and all the credit goes to the prunes, yes, the prunes!!
Jump to RecipeIngredients
Organize all of the ingredients – ground chuck, gf plain bread crumbs, carrots, celery, onion, garlic, parsley, eggs, allspice/cinnamon, worcestershire, cider vinegar, and prunes (yes, prunes!!)
Cooking the Vegetable Filling
Cook onion, garlic, celery, and carrot in olive oil in a large heavy pan over medium heat, stirring occasionally, approx. 5 minutes. Then cover pan and reduce heat to low. Cook until carrot mixture softens, about 5 minutes. Remove from heat and stir in Worcestershire sauce, cider vinegar, allspice/cinnamon, kosher salt, and pepper.
Prune Preparation
Prunes are the secret ingredient in this recipe! Don’t omit!! The prunes lend a subtle sweetness to the meatloaf and help keep the loaf perfectly moist.
Place pitted prunes into a food processor and pulse for 5 seconds or so, until prunes are finely chopped. Use a rubber spatula to remove prunes.
Assembling the Meatloaf
Place gf bread crumbs into a large bowl. Then transfer the softened veggies, prunes, ground beef, eggs, and parsley to the large bowl. Mix all ingredients together with your hands until just combined.
Pan Options
There are two ways to cook the meatloaf – 1) in a loaf pan and/or 2) free form in a large baking dish. I’ve done it both ways. Cook Meatloaf for 1 hour -1 1/4 hours until top is browned and loaf is firm to the touch (155 degrees on an instant read thermometer). Let stand 10 minutes before serving.
Meatloaf Perfection (Gluten Free)
Once meatloaf has slightly cooled, slice it up and either serve on a large platter or place onto individual plates. Meatloaf and potatoes are made for each other. I served mine with roasted potatoes and garnished everything with some extra parsley.
Meatloaf Perfection (Gluten Free)
Ingredients
- 1 cup plain gluten free bread crumbs I used Aleia’s plain bread crumbs
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 1 medium celery rib finely chopped
- 1 medium carrot finely chopped
- 2 tablespoons olive oil
- 2 tablespoons Worcestershire sauce
- 2 teaspoons kosher salt
- 1 1/2 teaspoons black pepper
- 1 tablespoon cider vinegar
- 1/4 teaspoon ground allspice or cinnamon if you don't have allspice
- 1/2 cup pitted prunes finely chopped by hand or in a food processor
- 2 pounds ground beef chuck
- 2 large eggs
- 1/3 cup flat-leaf parsley finely chopped, reserve a bit for garnish
Instructions
- Preheat oven to 350°F with rack in middle.
- Cook onion, garlic, celery, and carrot in olive oil in a large heavy skillet over medium heat, stirring occasionally, 5 minutes. Cover skillet and reduce heat to low to allow carrot mixture to soften, about 5 minutes. Remove from heat and stir in Worcestershire sauce, vinegar, allspice, 2 teaspoons salt, and 1 1/2 teaspoons pepper.
- While veggies are cooking, pulse the prunes in a food processor for approx 5 seconds until the prunes are finely chopped. Use a rubber spatula to remove the prunes from the processor.
- Place gf bread crumbs into a large bowl. Then transfer the softened veggies, prunes, ground beef, eggs, and parsley to the large bowl. Mix all ingredients together with your hands until just combined.
- There are two ways to cook the meatloaf – 1) in a loaf pan that's 9" x 5" and/or 2) free form in a large 13" x 9" baking dish using your hands to form the meat into a "loaf."
- Cook Meatloaf for 1 hour -1 1/4 hours until top is browned and loaf is firm to the touch (155 degrees on an instant read thermometer). Let stand 10 minutes before serving.
- Once meatloaf has slightly cooled, slice it up and either serve on a large platter or place onto individual plates. Meatloaf and potatoes are made for each other. I served mine with roasted potatoes and garnished everything with some extra parsley.
Notes
Recipe from Epicurious and modified by me.
If you like this recipe, you may also like these other GFchow recipes. Slow-Cooker Pulled BBQ Brisket, Gluten Free Sloppy Joes, and Gluten Free Crab Cakes with Chili-Garlic Mayo.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
My husband (and I) LOVE this recipe! I’m not a huge meat loaf lover – but this is no ordinary meatloaf. I’ve made this several times.
I made this last night, and it completely delivered! Truth be told, we had prunes in the cabinet that were not being eaten, and volia… a good use! It really was delicious, Michelle! No leftovers!
It always makes me happy when a recipe is a big success!
Can’t wait to try! I love the idea of prunes in this recipe!
I’m excited for you to try!