Natalie, a Ph.D. in Clinical Psychology, is a freelance writer who is always searching for what lies within the potential.
This easy recipe for hearty meatloaf tastes great with no gluten added. It uses oats instead of the more traditional bread crumbs providing a unique and delicious flavor. Serve with a salad, traditional mashed potatoes or baked sweet potatoes and fresh green beans for a complete meal. Leftovers make great sandwiches the next day. Make sure to check the notes before making this dish.
- 1 ½ ounds lean ground beef or turkey
- ¾ cup gluten free rolled oats (not instant oat meal)
- 1 white onion finely chopped (In the summer I use a Vidalia for a sweater taste)
- 1 green pepper, with seeds and membrane removed, chopped (You can substitute a red or yellow pepper for a sweeter taste)
- 1 carton of mushrooms, chopped
- 1 can Italian tomato sauce (with Italian spices)
- 3 eggs, lightly beaten (you can use 2 eggs if you prefer – check 3 discard 1)
- 2 - 2 ½ tablespoons Worcestershire sauce (see notes)
- 3 cloves fresh garlic, minced (You can use fresh minced garlic which comes in a jar)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons paprika
- 1 tablespoon parsley
- 2 - 3 tablespoons Parma! Vegan Parmesan Original Flavor (or either of the other two flavors based on your tastes – See review for more information)
- 1 onion finely grated
- 1 small can tomato paste
- 4 tablespoons brown sugar
- 4 tablespoons red wine vinegar
- 2 tablespoons Worcestershire Sauce
- ½ tablespoon chopped parsley
- ½ tablespoon chopped oregano
- 1 tablespoon Parma! Vegan Parmensan
Parma! produced by the Eat In the Raw company is a remarkable product for those are looking for a kosher, gluten free vegan cheese substitute. It tastes amazingly similar to parmesan cheese and has no MSG or yeast extract. Nutritional yeast gives Parma! a tangy taste with the depth of flavor similar to real parmesan cheese. While it does not taste quite the same as cheese or have the same texture, the flavor is an excellent substitute when used on savory dishes.
Other ingredients include organic walnuts and seeds, organic herbs and spices and Himalayan pink crystal salt. In addition to the original Parmesan flavor, Parma! comes in Garlicky Green Parmesan and Chipotle Cayenne flavors, either of which can also be used for this meatloaf recipe depending on your taste. The Garlicky Green flavor adds kelp to the original recipe while the Chipotle Cayenne adds the kick of cayenne pepper and chipotle spices.
There are also two sizes that can be ordered, a 7 ounce size and a 3.5 ounce size. Parma comes in a convenient shaker so you can add just the right amount to whatever food on which you choose to use it. Parma! Vegan Parmesan is certified kosher under the Oregon-K.
- Spray 9 x 5 loaf pan with cooking spray.
- Heat oven to 350°F.
- Combine all ingredients for the meatloaf in large bowl
- Mix thoroughly (I often use my hands to mix everything together as this has proven to be the most effective way to fully combine the ingredients)
- Add more oatmeal if you use all three eggs and the mixture seems too wet. You can also add another tablespoon of Parma with the oatmeal
- Cover with aluminum foil and bake 40 minutes
- While baking the meatloaf prepare the sauce as follows:
- Set aside grated onion in small bowl
- Combine tomato paste, brown sugar, red wine vinegar, Worcestershire sauce, parsley and oregano
- When meatloaf has baked for 30 minutes, heat combined ingredients stirring constantly until hot but do not boil
- Remove from heat
- Take out meatloaf drain off any fat (I take it a step farther to ensure that I have removed as much fat as possible by gently pressing paper towels on the top of the loaf)
- Spoon grated onion over the top so that it is evenly distributed
- Spoon sauce over the grated onion
- Sprinkle Parma! Vegan Parmesan over the top of the sauce
- Leave uncovered and bake another 20 minutes or until it reaches medium doneness. Make sure it is not pink in the center (if measuring with a meat thermometer, it should reach 160°F for beef, 170°F for turkey)
- Let stand 5 minutes before slicing
I like to make a double batch of the sauce (just the sauce though I often top it with a touch or Parma!) to spoon over each slice which is a sure way to win extra compliments when serving it to friends or family. I sometimes do this even when not planning to use the meatloaf within a couple of days and need to freeze it. The extra sauce can be frozen separately in a freezer Ziploc baggie or airtight plastic container. It is easily thawed by leaving in the refrigerator overnight and then fully thawing at room temperature. If using sauce that has been frozen it is best to thaw fully and not heat when still frozen to avoid excess water that collects while melting which can make the sauce too thin. It is also easy enough to make the sauce when reheating the thawed meatloaf such that it is done when the meatloaf is ready to be served.
Cover and refrigerate leftovers promptly. Use within 2 days, or wrap in airtight plastic or place in airtight container and freeze up to 3 months. When using this or any meat or poultry dish that has been frozen, let it thaw overnight in the refrigerator to prevent contamination.
- On oats: While oats are naturally gluten free many brands are produced in plants which also process wheat and other grains with gluten. Make sure you choose a brand of oats that specify they are gluten free on the label.
- On Worcestershire Sauce: According to Jewish law there is a prohibition against eating meat and fish together (or even to serve them on the same plate) so when making the kosher version of this dish look for a kosher Worcestershire sauce that has no anchovies and is labeled “pareve.” While many traditional sauces are labeled “kosher – fish” to distinguish between fish and fish-free versions, this is not always the case. This means some that are OU certified have anchovies while some do not (I have never figured out exactly what you would use Worcestershire sauce on besides meat making me wonder what you might use the fish version with), so unless it specifies that it is pareve, you’ll need to check the label to make sure it does not have anchovies as an ingredient. Some sauces have tamarind in them which gives them a savory, slightly bitter taste. If you have never had tamarind before you might want to use the Worcestershire sauce sparingly, cutting back to 1 -1 1/2 tablespoons the first time you make this. You can then adjust it according to your tastes when you make it again (you’ll want to make it again, I guarantee you!)
The wine produced from the Gamay grape tends to possess features that resemble Pinot Noir. Gamay grapes produce red wines that are lighter in flavor than a Cabernet Sauvignon. They can be slightly chilled or served at room temperature. Gamay Beaujolais are fruity, tart flavored red wines with notes of cherries, raspberries and banana.
Gamay is a great red wine to accompany lighter meat dishes as well as cheese plates, salads, chicken and fish entrees. The flavors make it perfect for this meatloaf recipe and it can be served with the appetizer course through the dessert. One of the main strengths of these wines is its youth so do not select one that is over three years old. An excellent choice for a kosher Beaujolais is the Duc de Pagny Beaujolais Nouveau 2016.
© 2017 Natalie Frank
Natalie Frank (author) from Chicago, IL on March 17, 2017:
Thanks for the comment Darla! Enjoy! Hope you are back up to full speed and doing well.
Natalie Frank (author) from Chicago, IL on March 17, 2017:
Thanks for the comment, Dora. I know that I'm not always great about sticking to a gluten free diet since I'm not technically gluten intolerant I just have other difficulties which gluten makes worse. Products that can make things taste better (and in my case remain kosher) and still be gluten free are big on my list of things with which to cook. Hope to have you as a regular reader!
Sakina Nasir from Kuwait on March 17, 2017:
Great recipe Natalie! The pictures look amazing and delicious. :)
Dora Weithers from The Caribbean on March 17, 2017:
Thanks for the recipe and for introducing Parma. You give the gluten-free hope that we can still prepare something tasty to eat.
Natalie Frank (author) from Chicago, IL on March 15, 2017:
You're welcome! Thanks for the comment - I hope you enjoy the dish as much as I do.
Darla Sue Dollman on March 15, 2017:
This looks delicious! It's hard to find yummy gluten-free recipes. I'll have to try this one! Thank you!