Creole Meatloaf Gluten Free
Dive into the bold, savory flavors of the South with this Creole Meatloaf that’s completely gluten-free! Packed with a hearty blend of ground beef and pork, this meatloaf is elevated with a medley of Creole spices, fresh diced vegetables, and a touch of smoky paprika. Gluten-free breadcrumbs ensure a perfectly moist texture, while a tangy-sweet tomato glaze made with brown sugar and apple cider vinegar takes this classic comfort food to new levels of deliciousness. Ready in just over an hour, this easy-to-make recipe is ideal for gluten-free meal prep or a family dinner packed with New Orleans-inspired flair. Serve it alongside roasted veggies or atop fluffy mashed potatoes for a truly satisfying meal!
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Recipe Information
Ingredients
- 1.5 pounds Ground beef (85% lean)
- 0.5 pounds Ground pork
- 0.5 cups Gluten-free breadcrumbs
- 1 medium Diced onion
- 0.5 cups Diced green bell pepper
- 0.5 cups Diced celery
- 2 cloves Minced garlic
- 2 tablespoons Creole seasoning
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 1 whole Large egg
- 2 tablespoons Tomato paste
- 0.25 cups Unsweetened almond milk (or milk of choice)
- 0.5 cups Tomato sauce
- 1 tablespoon Brown sugar
- 1 teaspoon Apple cider vinegar
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
In a large mixing bowl, combine the ground beef, ground pork, and gluten-free breadcrumbs.
Add the diced onion, green bell pepper, celery, and minced garlic to the meat mixture.
Sprinkle in the Creole seasoning, paprika, dried thyme, salt, and ground black pepper. Mix until evenly distributed.
In a small bowl, whisk together the egg, tomato paste, and almond milk. Pour this mixture into the large bowl with the meat and spices.
Using clean hands, gently mix everything until just combined—do not over-mix to ensure a tender meatloaf.
Shape the mixture into a loaf on the prepared baking sheet or press it into the loaf pan.
In another small bowl, whisk together the tomato sauce, brown sugar, and apple cider vinegar to make the glaze.
Spread the glaze evenly over the top of the meatloaf.
Bake in the preheated oven for 55-60 minutes, or until the internal temperature reaches 160°F (71°C).
Remove the meatloaf from the oven and let it rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 753 mg | 33% | |
| Total Carbohydrate | 18.7 g | 7% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 5.8 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 71 mg | 5% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 640 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
