Meatloaf is one of the great comfort foods of all time. It’s a favourite weeknight meal around here (and favourite breakfast for me!), the kids love it and it’s very easy to prepare which means I love it too. Traditionally meatloaf has contained breadcrumbs and eggs, but it’s actually very easy to make gluten free meatloaf and mine is also Paleo friendly and Autoimmune Protocol compliant.
Meatloaf recipes are highly individual. I personally prefer mine without any kind of glaze, but if that’s what you like it’s a very easy modification to this recipe (although using a tomato based sauce would mean it’s not AIP compliant). I like to add some shredded veggies to mine for texture and additional moisture, and the little bit of ground pork really helps keep the meatloaf moist and tender. I’m usually a “measure with your eyeballs” kind of cook, so you needn’t weigh your ground meat, and any combination of ground beef and pork is bound to be good. Feel free to experiment with ratios and amount of veggies and seasonings to make it your own.
I like to serve meatloaf with some kind of veggie puree, like mashed rutabaga, and a couple of simple roasted vegetables. Leftovers make a really easy school lunch for the kids or can be tossed in a skillet with shredded sweet potato and veggies for a fast, filling breakfast.