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 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 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)
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45 Comments:
Another GF option is to use potato flakes instead of bread crumbs, which tend to be more expensive :)
@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. =)
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!
i kinda that stick to my meatloaf recipe but i have to give this one a try!
Love that it is lightened up with with the ground turkey!
Sounds delicious
I just made this tonight. It was SO yum! I just wish my daughter felt the same :(. Definitely a repeat.
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!
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.
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.
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.
Made this for dinner this evening. It was a hit. The kids loved it. It was probably the best meatloaf I have ever made.
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. :(
I made this for dinner tonight. It was delicious, but it took 1 1/2 hours to cook through.
I use oatmeal in my meatloaf
I made this so good I too did oatmeal and used egg whites I will be making this again thank you for the recipe!
This is an INCREDIBLE recipe! Minced the onions instead of grating and made it in a lift out loaf pan. Perfect!!!
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
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.
Great recipe! I had to bake longer.. Could be my oven!
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!!
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...
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 :-)
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 :~(
I bet this recipe would be good to make great meat balls too!
Just made this for dinner and it was excellent! Even my husband (the meat loaf expert) said it was a keeper. Thanks for sharing.
Do you cover when cooking ? Thanks! Sounds yummy!!
Hi Nancy, no I do not cover mine.
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 :/
For the layered version.. Try making it a roll... Sealing it so the meat is the outside part!!
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!
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...
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!
Delicious
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.
Does this recipe freeze well?
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
Can you make this ahead of time and freeze it until you are ready to eat it?
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.
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?
Darci, it'll be fine to add the Parm into the meat mixture. Add the other cheese after you add the sauce, while baking. :)
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!
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!
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.
Looks delicious. Any idea on how many calories?
Could I use just ground turkey and not any ground beef?
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