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This meatloaf was so moist it was falling apart!  It was a huge hit with my husband and company!


1 tablespoon canola oil
1 sweet onion (minced)
4 cloves of garlic (minced)
2 teaspoons salt
1/2 teaspoon ground cumin
1/4 teaspoon ground nutmeg
2 eggs
1/2 cup of almond milk
1/2 cup of ketchup
1 cup of Ian’s Gluten-Free Italian Style Panko Breadcrumbs
2 pounds meatloaf mix ground meat
3-4 strips of bacon (as needed)


    1. Preheat oven to 350 degrees.
    2. In a skillet, heat the canola oil over medium heat.  Add the onion and garlic and cook until tender (about ten minutes).  Don’t brown the onions and garlic.
    3. Add the salt, cumin and nutmeg to the onions and garlic.  Cook for another two minutes to combine flavors.
    4. While the onions and garlic are cooking, add the eggs to a medium mixing bowl.  Whisk the eggs.  Add in the almond milk and ketchup and combine well.  Add the breadcrumbs and whisk well.
    5. Add the meat to a large bowl.  When onions and garlic mixture is finished, add to the meat.  Add the wet ingredient mixture.  Using your hands, combine all the ingredients until well mixed.
    6. Line a bread pan with aluminum foil.  This will help you take the meatloaf out in one piece.

Before going in the oven.*

  1. Cook for an hour and fifteen minutes.  Make sure the meatloaf is fully cooked (I prefer to make sure that a meat thermometer reads 160 degrees) and remove from the oven.  Drain off some of the fat/grease.  Carefully pull out of pan and let sit for 10 minutes.  Serve!


*The first time I made this I didn’t use aluminum foil, and it fell apart while I was trying to get it out of the pan.  Tasted great through!