Not Your Mama's Meatloaf {Gluten, Dairy and Egg Free}

(to save time I made the meatloaf into meatballs)

I confess. I used to hate meatloaf when I was growing up. I'm not even sure why, but something about it did not go down well with me. It wasn't until my friend made me her out-of-the-box meatloaf that I "got" why people can love it so much.  I have altered it a fair bit to make it allergy-friendly.  The last time I made it I made it into meatballs to reduce oven time. I have also put them in muffin tins to make mini meatloaves. It has a lot of ingredients, but if you use the food processor to do the chopping for you, this will go way faster. The gravy makes the dish. Every time I make it I question the nutmeg idea, but every time I put it in I am glad I did. If you are wanting something a little different, give this a try! (not to mention how many veggies and nutrients are hidden in there!) I serve this with mashed potatoes and grilled broccoli or cauliflower. I am posting this at Allergy-free Wednesdays.

MEATLOAF or MEATBALLS:

Saute in 3 T Olive Oil:

½ cup minced red onion

¾ cup minced green onion

¾ cup minced celery

½ cup minced carrots

½ cup minced green pepper

½ cup minced red pepper

1 T minced garlic

*set aside and cool

Combine:

1 tsp salt

¼ tsp cayenne pepper

1/2 tsp pepper

½ tsp cumin

½ tsp nutmeg

*add to cooled vegetables

Mix in:

½ cup ketchup

2 pounds ground beef

¾ cup GF bread crumbs or crumbed gf crackers (I make mine by mincing it in the food processor)

For meatloaf:
Form into loaf and place on baking dish.

Bake at 350 for 45-50 minutes.

For meatballs: 
Form into balls and cook at 400F for 20 minutes.

SHALLOT GRAVY:

Saute in oil:

1 T minced shallots

¼ tsp thyme

1 crumbled bay leaf

¼ tsp pepper

Add:

2 cups beef broth

1 T  Oil

Salt and Pepper to taste

*heat until reduced by half.

*serve over meatloaf