Beef or Bison Meat Loaf
Gluten-free, Dairy-free, FODMAP-friendly
Yields 6-8 servings
- 1 ½ lb ground beef or bison
- ½ cup almond or other non-dairy milk
- ½ cup sorghum or other GF flour
- 1 egg, beaten
- 1-2 Tbsp olive oil
- 1½ tsp kosher salt
- ¼ tsp pepper
- 1 tsp basil
- 1 tsp oregano
- ½ tsp thyme
- ¼ cup Safe Ketchup, plus ½ cup for topping the loaf
- Spray a large loaf pan with olive oil spray. If using whole-leaf herbs, rub them through a sieve.
- Mix all ingredients except the topping in a large bowl. Squishing it all together with freshly washed hands is messy but effective.
- Pack it down into the loaf pan, level the top, and pour the other half-cup of Safe Ketchup over it.
- Bake at 350 F about 1½ hours. Let set for 15-20 minutes before cutting. That makes it firmer and juicier.
Cooking for One:
After the meat loaf cools, cut it into slices, pack two slices per freezer-safe container (e.g. zipper-closing bag), and freeze the leftovers for quick defrosting. Unwrap them and defrost—maybe under a layer of Safe Ketchup.
Save energy. Roast some potatoes, carrots, and/or parsnips in the oven at the same time. Maybe toast a batch of almonds while you’re at it.