I try to avoid cooking with dairy as much as possible since Lucy and I are both lactose sensitive. We aren’t intolerant, but avoiding it completely is a huge help. And meatloaf is one of those staple comfort foods I love to make frequently! Now we don’t have any egg allergies in this house, but I wanted to share this recipe from my friend Kacey since it is wonderful for anyone with egg or milk allergies!
Egg & Dairy Free Meatloaf
2013-12-28 17:14:16
Ingredients
- 1 large onion or two medium onions
- 1 orange pepper
- a few sprigs of thyme
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 3 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- ½ cup chicken stock
- ½ cup almond milk
- up to 1 ½ cups of fresh bread crumbs (we made our own in the food processor in seconds, local and preservative free)!
- 1 ¼ lbs ground lamb
- 1 ¼ lbs ground beef 90%
Glaze for top (add before cooking)
- 2 parts A1 or steak sauce
- 4 parts barbeque sauce
- 1 part Worcestershire sauce
Instructions
- Thoroughly wash your veggies and herbs before starting.
- Rough chop them and put them in the food processor for a few seconds for a nice fine size
- Sweat or lightly cook the onions and peppers.
- Add this to a bowl with the meat, fresh thyme (just the leaves, not the twig part), chicken stock, tomato paste, Worcestershire sauce.
- Fully combine these ingredients, using your hands is the best method.
- Start to add in the bread crumbs and almond milk. (slowly alternate to ensure you have the right consistency that isn’t too wet or two dry.)
- Add salt and pepper and form a ball with the mixture.
- Transfer to a 13 x 9 baking dish that is lightly coated with olive oil.
- Press into the dish evenly (this will help the cooking process)!
- In a small bowl or measuring cup, combine the barbeque, A1 and Worcestershire sauces with a fork or small whisk.
- Cover the top of the meatloaf with this mixture for a fantastic glaze.
- Using a fork, poke holes across the entire top of the meatloaf. This will allow the glaze to infuse great flavor through the entire dish.
- Preheat the oven to 325 degrees F.
- Bake for about 1 hour, checking the internal temperature is 160 degrees F and the meat loaf is cooked through.
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I LOVE THAT RECIPE!! One of my favorite things to make is meatloaf, and the meatloaf sandwiches the next day are even better!!
I made into meatloaf muffins using a muffin pan and i really liked them,
This recipe sounds AMAZING!!!! I love meatloaf and so does everyone in my family. I am gonna sneak and make it this way and see if anyone knows the difference. I do this alot with recipes and 95% of the time, they don’t even know!! LOL
Looks delicious! Pinning to make later!