Mom’s Meatloaf Recipe–Converted to Gluten-Free
Mom’s meatloaf recipe
This is my mom’s recipe that she made often when we were growing up. A lot of the meatloaf recipes are similar, but when made by the hands of a loving mother it can be warm and unique! Back then, my mother used regular wheat bread or cracker crumbs. Also, because she grew up in a kosher home with her mother, she rarely used bacon or pork. Once in a blue moon, she would add bacon to top it. To be honest, I think she liked bacon but just wouldn’t always own up to it. My mother didn’t keep a kosher home, because my father was more Italian Catholic oriented. However, it was out of respect for her mother that she tried to maintain a lot of the kosher traditions.
Today, due to having Celiac disease, I use gluten-free bread crumbs. And, my husband loves eating pork. However, I do try to limit him on that due to health reasons and weight maintenance. Don’t tell him I said that! Oh, that’s right–he reads this stuff. Oh well! Anyway, with or without pork and with using gluten-free bread crumbs, it comes out just as good. The flavor of the type of crumbs I use taste delicious. My family loves it. Enjoy!
2 pounds ground chuck
1/2 cup ketchup
2/3 cup of gluten-free bread crumbs (I use a company called Ener – G, or Gillian’s)
Salt and pepper
Onion powder to taste
A few 1/2 slices of bacon (optional)
a sprinkle of French’s Worcestershire sauce
- Preheat oven to 350 degrees.
- Combine all ingredients.
- Spoon out some ketchup for the bottom of the pan or casserole dish. Add a little water and mix until sauce-like.
- Form meat into an oval shape and place in pan.
- Squirt a few rows of ketchup across the top of the loaf.
- If using bacon, place a few slices across the top of the loaf. You can cook the bacon first for less grease, or put it on raw and let it cook with the loaf.
- Bake at 350 degrees for 1.5 hours or until cooked through!