Saturday, February 11, 2012

Parmesan Meatloaf {Gluten Free}


Are you tired of your same old meatloaf recipe? If so give this one a try. I made it gluten free but you can use regular breadcrumbs if you're not. The flavors were great in this with the Italian flavors. We particularly like how the meatloaf held up, it wasn't really dense, it was tender and stayed together, it didn't crumble when sliced. I was also thinking next time I will try layering the meatloaf with some sauce and cheese in the middle for more Mmm. What do you think? Do you prepare meatloaf different ways sometimes?


Parmesan Meatloaf {Gluten Free}
slightly adapted from Full Bellies Make Happy Kids

1 lb ground turkey
1 lb ground beef
2 eggs
1/4 cup gluten free breadcrumbs
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1-2 cloves garlic, finely minced
1 small onion, grated
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
1/2 cup marinara pasta sauce (homemade here, minus the meat)
1/2 cup shredded Italian cheese blend
minced parsley for garnish

Preheat the oven to 350 degrees. Lightly grease a loaf pan (I used a regular glass loaf dish as in the photo above) with cooking spray, set aside.

In a large bowl, combine the ground turkey and beef, eggs, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. Try not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce.

Place filled loaf pan on a baking sheet and bake in the preheated oven for 45 minutes - 1 hour. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted.
Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.

*(new cooking time added, mine usually takes 1 hr for 2 lbs meat)



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69 Comments:

imlovinmyhubby said...

Another GF option is to use potato flakes instead of bread crumbs, which tend to be more expensive :)

Rachelle @ "Mommy? I'm Hungry!" said...

@imlovinmyhubby Great idea! I'll have to try that, would it be equal amounts? I just save the ends of my homemade GF breads then add them to the food processor until they are finely crumbed. =)

Tami said...

I make my bread crumbs the same way, especially since the ends seem to be so dry anyway. I love this meatloaf idea! I have to eat GF and sometimes it's just too much of a pain to cook 2 different kinds of pasta for me and the rest of my fam. This sounds like a take on chicken parm without the pasta! Yum, going to try this soon!

michael said...

i kinda that stick to my meatloaf recipe but i have to give this one a try!

Leslie said...

Love that it is lightened up with with the ground turkey!
Sounds delicious

Carrie said...

I just made this tonight. It was SO yum! I just wish my daughter felt the same :(. Definitely a repeat.

Amira said...

This was super good! I tried layering it, but it didn't work out as well, so I suggest skipping that idea. :-) Thanks for the NOM and keep up the good work!

Anonymous said...

This looks delicious, I bet my kids would love it!
Make it in muffin tims or mini loaf pans, you'll get a better distribution of the "Mmm", without having to layer.

Erika said...

what size loaf pan? I have a 9x5 but i use that with 1lb of meat, 2lbs seems like it wouldn't fit in that size pan.

Rachelle said...

Hi Erika, the pan I used in these photos is a Pyrex 8.5 x 4.5 x 2.5 size. I really stuff the meat mixture in there. =)

I also have an Anchor 5.25 x 2.75 x 1.5 qt. size glass loaf dish I use.

Anonymous said...

Made this for dinner this evening. It was a hit. The kids loved it. It was probably the best meatloaf I have ever made.

Anonymous said...

I tried making this tonight....horrible experience! It's been in the oven for way more than 45 minutes and is still raw in the middle. I ended up having to take it out and put it in a cookie pan and cut it up so it'll cook. It smells good and looks good now, but just so bummed at how long it has taken to cook. Next time I will use my broil pan and let it cook that way. :(

Paula Ruter said...

I made this for dinner tonight. It was delicious, but it took 1 1/2 hours to cook through.

~Tina's Blog~ said...

I use oatmeal in my meatloaf

Anonymous said...

I made this so good I too did oatmeal and used egg whites I will be making this again thank you for the recipe!

amanda@studio1404.com said...

This is an INCREDIBLE recipe! Minced the onions instead of grating and made it in a lift out loaf pan. Perfect!!!

Anonymous said...

How many people does this feed? If I have a dinner party of 6 adults does that work?
Any suggestion for those that said it was still raw after a while in the oven?

THANKS!
Mandy

Rachelle said...

Hi Mandy,

I would say 1 loaf would feed 5-7 people serving 1 slice each, sliced about 1" thick, but to be on the safe side I'd make two incase they want 2 pieces.

I have made many 2 lb sized meatloafs in this Pyrex 8.5 x 4.5 x 2.5 size pan and cooked them for 1 hour at 350' and they were not raw.

Anonymous said...

Great recipe! I had to bake longer.. Could be my oven!

Anonymous said...

Ahh!! wish I would have seen this before! I just tried the recipe for the first time and thought I would go ahead and try to layer it....hope it turns out!!

Beth Hartley said...

Tried this recipe tonight. It's been in the hour for about an hour and a half and it is raw inside. I'm very confused...

Anonymous said...

I would leave off the marinara sauce and cover with tin foil. Then bake that the 40 mins. Then I would take off the foil and put the marinara on with the cheese. Maybe that would help with not having to bake it for so long?

Can this be made with ground sausage instead of ground turkey? I love ground turkey but my husband hates it :-)

Anonymous said...

I made this tonight and baked it for the said amount of time. When it was close to time to take out, it did not looked cooked, so i cooked it another 25 minutes. Then I took it out. It looked and smelled great, but when i cut into it the top part was RAW.My husband suggested i put it back in the oven which i did.. I left it in there at least another 25 minutes, but by that time my family had given up on the meatloaf and just ate the side dishes and left.. So you may want to figure in a lot longer cooking time or a higher temp. Had i known that i would have started earlier cooking it. It was disapointing :~(

Anonymous said...

I bet this recipe would be good to make great meat balls too!

Deborah said...

Just made this for dinner and it was excellent! Even my husband (the meat loaf expert) said it was a keeper. Thanks for sharing.

Nancys Nook said...

Do you cover when cooking ? Thanks! Sounds yummy!!

Rachelle said...

Hi Nancy, no I do not cover mine.

JaeM said...

Not bad, actually pretty tasty, HOWEVER the next time I'll omit the thyme..I don't think I really like the taste of thyme :/

dgeo1024 said...

For the layered version.. Try making it a roll... Sealing it so the meat is the outside part!!

Carrie S. said...

I made this and it turned out pretty good! I halved the recipe though, only using the ground beef. I also used mozzarella cheese on top. I think I could have used a lot more marinera sauce on top too, but I like things saucy :-) Great flavor!

Stephanie Garner said...

Definitely agree that this takes longer than an hour. I kept pouring out the juices at intervals to speed up the baking. Maybe this should bake at a temp higher than 350? I'm sure it will taste good, just wish I had started on this sooner...

Shannon M said...

When I make a meatloaf in a loaf pan, my mom always taught me to make a 1/2" x 1" trench down the middle and the middle cooks more evenly. Maybe that will help some of the folks who had a raw middle. I'm looking forward to trying this!

Deborah Medeiros said...

Delicious

Leslie H. said...

I make a similar meatloaf that was my mothers recipe. I only use 1lb. of meat because I stuff it with ham and Italian cheese. I also cook it only 1 hour. but at 375. But I have had times, like when it's rainy, that it will need to cook longer. A meat & oven thermometer is your friend. Thanks for posting.

Tori said...

Does this recipe freeze well?

Katie Clark said...

I'm totally drooling over this! And we are definitely making it this week. I featured this recipe on the Clark's Condensed first Sunday Dinner Party post, come grab a button if you want :) And if you'd like the picture of your food included in the blog, let me know. I just didn't want to use it without your permission :)

http://www.clarkscondensed.com/2013/01/sunday-dinner-party.html

Darci said...

Can you make this ahead of time and freeze it until you are ready to eat it?

Rachelle said...

Hi Darci, I don't see why you couldn't? I would make the meat mixture and freeze in your pan/form shape and then thaw out at least a couple days ahead of time, then add your sauce and cheese as it bakes.

Darci said...

Thank you Rachelle! I am just starting to make freezer meals, so I'm still learning! :) Would you still mix in the Parmesan cheese to the meat mixture or just wait and add that with the other cheese when you are baking it?

Rachelle said...

Darci, it'll be fine to add the Parm into the meat mixture. Add the other cheese after you add the sauce, while baking. :)

Big Mama Kaboose said...

We tried this for dinner tonite with one change (I used 1 lb ground turkey and 1 lb meatloaf mix from the meat counter). I served it over spaghetti noodles and sauce with sauteed spinach and mushrooms on the side. SO SO SO good, everyone thought so. TY for sharing!

Tina Marie said...

I used 1lb burger and 1lb venison burger and put it in the crockpot for 6-8 hours on low and it turned out great. It was a little bit more crumbly than if it would have gone in the oven but the flavor was great and the whole family loved it!

laceylove81 said...

I made this tonight and followed directions exactly. After one hour it still wasn't cooked. I'm currently waiting for it to come out of the oven. I don't know if others who had it raw In the middle also have a gas stove like I do. My husband said he usually does his meatloaf at 400 degrees for 1 hour on our gas stove. I'm a little discouraged that it didn't come out properly.

Raycinqueen said...

Looks delicious. Any idea on how many calories?

Daydreams and Dragonflies said...

Could I use just ground turkey and not any ground beef?

Celena said...

I made this the other night using turkey and ground sausage instead of ground beef. It was soooooo delicious!! This will be a repeat in my home for years to come. My husband and two extremely picky children gobbled it up. It's even better the second day as leftovers. Love it, love it!

Mary said...

I always use old fashioned oatmeal in my meatloaves as well. Inexpensive, heart healthy, gluten free. I always throw a little red quinoa into my meatloaves as well. Adds fiber without changing the flavor. I would divide this into 2 smaller loaves to reduce baking time. That way there are double the yummy crusty ends too. The best part!

roxC said...

I made this a few days ago for my in-laws, and it was absolutely incredible! I used Italian style crumbs to add some flavor, and I omitted the garlic and onions, but used garlic powder and onion salt so you'd be able to taste it. We all loved this dish!! It really was like a giant meatball! Lol! Thank you so much for sharing this delicious recipe. =)

Jessica said...

Just wanted to thank you for this recipe. I've made this meatloaf a handful of times I've halved it and made mild variations depending on whatever I have in my kitchen that day. It's awesome every time and always a hit with company. Great, great recipe.

Jessica said...

I have made this meatloaf a handful of times now, and I just wanted to come back and say thank you for posting your incredible recipe. I've made it with slight variations each time depending on what I have available and halved it on several occasions, and it has turned out to be a huge success each time. A little shredded smoked mozzarella inside the meatloaf is an incredibly delicious addition. Thanks again!!

Sarah @ Feed My Family said...

Made this for lunch and it was well received. After reading the previous comments I split it between two pans and it was easily done by 45 minutes. I also used 1# hamburger and ~1 can pinto beans. Definitely a keeper!

the kitchen table said...

https://www.facebook.com/photo.php?fbid=121558754681021&set=a.121167394720157.1073741828.121166531386910&type=1&theater

your photo and recipe...no credits or links to anywhere

Lauren Kelly said...

I never grew up eating meatloaf and my husband did....I'm an italian girl so I love the idea of mixing the italian ingredients with the mid west recipe!!!!! Trying it tonight keeping my fingers crossed the hubby will have a thumbs up!

Tantradisiac said...

Great tip!

david giles said...

Growing up my mother never used breadcrumbs in her meatloaf and neither do I, prefer using oatmeal which has been known as a 'meat stretcher' in the south. I traditionally make my meatloaf with several meats. My 'regular' recipes is 1.5 lbs hamburger (70/30 or 75/25), 1 lb ground lamb, 1 lb ground italian sausage or ground pork, 2 cups rolled oatmeal, 2 eggs, sauteed onions, and green peppers (to remove the 'raw' taste), a couple gloves of roasted garlic, 1 cup ketchup and assorted spices (basil, oregano, parsley). I usually will baked in a cast-iron skillet that has been lined with bacon. Plop the meatloaf mix into the pan and then cover the top with a lattice of bacon, takes about a pound. I will bake in 350 to 375 oven and pull out the meatloaf about 3 times to pour off the grease. IF there are any left-overs I'll slice them and heat on a griddle until the edges are browned and crispy.

Dani Hommer said...

I had the same problem as others, still raw after an hour. Turned it up to 425 for extra half hour & it came out great. Good recipe, just wondering where I went wrong...

Kelsey & Desarae said...

Delicious recipe, but I agree with all of the comments about it taking longer to cook. I made this for the first time for a dinner party and let it cook for an hour and a half. When I cut in to serve it, it was completely raw in the middle. Embarrassing.

I put mozzarella in the middle and it was delicious. Absolutely suggest the recipe, just know it takes a long time in the oven :)

Tami Hammond said...

I'm planning to leave the breadcrumbs out completely. I've done that with regular meatloaf and it had been great! Thanks for this great recipe!

Blog is the New Black said...

Making this for a the second time. Loved it the first time around! :)

Lindsay Adamzak said...

Thanks for the recipe! I used half as much ingredients for a 1 lb beef only loaf. Also, I just got back on gluten free so all I had in the house was Gluten Free rice krispies from April......used those instead of breadcrumbs. Also, my meat was kind of dry. I used more sauce to juicy it up. Can't wait to eat it, it smells AMAZING!

Dez C said...

We love this recipe, and I'm making it for a friend who just had a baby. But wanted to mention that 1 hour was not enough time for it to cook thoroughly (like others have experienced). A little bummed because I had it planned out to be delivered to their house at a specific time but had to be late because it wasn't cooked all the way through yet.

Jessica Ashby said...

Tried this tonight and it did not work out for me. It smelled delicious, but after an hour and a half, it was still raw inside and a bit runny. Maybe adding more bread crumbs will work next time.

Tina McKinnis said...

I don't know if anyone has mentioned this but perhaps the difference in cook times is not only due to the type of oven but the type of pan. Most recipes call for a certain type of pan then give alternate instructions for a different pan (glass, non stick, dark, shiny etc...)

D Chin said...

Tina McKinnis, you are absolutely correct! The Betty Crocker website says that the cooking temperature for a metal pan must be 25 degrees higher than for a glass pan AND/OR the cooking time must be increased for the metal.

Tara Stevens said...

This turned out beautifully; I took others suggestion with longer cooking times. All I have is an old black enameled roasting pain with speckles, I raised the oven to 375, and did two 50 min baking intervals. It smelled and tasted truly wonderful. I started a little early as a buffer as this was my first time cooking the recipe and I was testing it out on my boyfriend and I only. I used fresh grated parm for the Italian cheese as well; a little more expensive but the flavour is all there. Thank you so much for posting and I hope everyone else out there enjoys it just as much as we did! :)

Amanda Kemp said...

I just made this. Just awesome. Don't think I will be going back to the old way of making a meatloaf for a long time. Thank you for sharing. I also cooked mines on 375 instead of 350 for a hour. Very moist and tasted.

Charity White said...

If you want the "layered" feel, try rolling it. Flatten your meat out on parchment paper or tin foil, put your cheese or whatever on it and begin rolling on one side. Once you finish rolling, place in your pan SEAM SIDE DOWN. When it's done let it sit for about 10 mins before cutting. It's supper yummy!

We make an italian meatloaf similar to this one but I'll have to try your variation of using turkey instead of sausage. We made one the other night that we put pizza-type fillings in the middle of the roll. It turned out really good and was a great alternative to pizza (which my mom shouldn't eat due to diabetes). Hope this helps or gives someone else another dinner idea!

Heather said...

I made this for dinner last night. Used GF oats cause I had them and used 1/2 lb of turkey and 1/2 lb of pork and 1 lb beef. I cooked it in a glass Pyrex loaf pan in a gas oven with a valley down the center (read that in a previous comment and thought it couldn't hurt). I also did a tube of cheese in the center but once I cut it the cheese wasn't really there. I used a digital in oven thermometer and baked it to 160 degrees (the recommendation for pork) which took about 1 hour and 20 minutes before I did the cheese. I could've added the cheese ten minutes earlier, but I forgot. We all really enjoyed the flavor. Next time I think I'd keep some warm sauce out on the side to spoon over my slices...just cause that sounds yummy! Thanks for the recipe. My DH, who doesn't like meatloaf, ate two slices. :)

Radeana Wilson said...

Thank you for the recipe. My son doesn't like meatloaf so I rarely make it. I tried this and he loved it. He even had 2 slices! This is now my regular meatloaf. ;)

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