A Favorite Meatloaf Everyone Will Love ... Including Children
Meatloaf, ready to serve
The list of ingredients
- 2 lbs. ground beef (I use 97% lean)
- 2 pounds pork sausage (no added seasonings such as sage, maple, Italian)
- 1-1/2 cup crumbs (from rice bread)
- 1 tablespoon parsley flakes (can be fresh)
- 1 tablespoon Dijon style mustard (French's or other gluten-free product)
- 1 tablespoon prepared horseradish (without much liquid)
- 1/4 teaspoon onion powder
- 1/4 teaspoon basil
- 1/4 teaspoon lemon pepper seasoning salt
- 1 tablespoon Worcestershire sauce (Kroger's or other gluten-free product)
- 3/4 cup ketchup (Kroger's or other gluten-free product)
- 3 beaten eggs
Mix all ingredients together until well blended. Put into a parchment lined pan. I used one large shallow pan (2-1/2 deep) and the rest into a loaf pan to freeze and use later.
Bake at 350 degrees for 2 hours (less for the smaller pan). I prefer to bake a meatloaf longer than others do but this one does not dry out.
P.S. I wonder why wheat is put into so many condiments and other food product where it is not necessary!!
Before I made up this recipe, I always served mashed potatoes with those recipes I used previously. I find that is not necessary now. Choices of sides can vary: green beans, salad, baked beans, sweet potato fries, maybe corn, for example. I do try to keep starchy vegetables to a minimum because of the sausage already included in the meatloaf. Fresh vegetables in season or corn on the cob do complement the meatloaf. Many people enjoy hot biscuits or rolls too.
Additional instructions and comments
When mixing the meat and the other ingredients, I prefer to do this with my bare hands. It is easier to 'feel' any ingredients that are not well blended. It will take a few minutes to do the mixing. Do not pack down the raw meatloaf in the baking pan as that makes it seem dry. Just smooth the top a little but leave the meat loose.
I always use parchment paper to line the pan because cleanup is so much easier and faster. I just put the used parchment paper in my wood-burning kitchen range when ready to clean up.
This recipe is both gluten-free and high fructose corn syrup-free if the labels are read carefully. I am not sure why a dab of wheat is put in everything. I am not allergic to wheat but it does not always agree with my digestion system, probably because it seems to be in everything we eat. Also, personally, I am trying to not purchase anything with high fructose corn syrup in it either!
I hope you enjoy eating this meatloaf as much as we all do.