09 Apr 2011

The Author

Sheryl Goldstein
Sheryl is the founder of The No Gluten Solution: Feeding Family and Friends, which is the culmination of her talents, skills, and her personal desire to develop an effortless style of cooking good food, making her guests comfortable, and always having an excuse for a dinner party.


Old Fashioned Meat Loaf
Sage Meatloaf Meal

Meat loaf is great served at room temperature. It is easier to slice once it’s cooled down a bit from the oven, and will be less messy to eat because it won’t crumble. I prefer to use organic chopped sirloin, but you can substitute other cuts of chopped meat. Be aware that if you use round or chuck, the meat loaf will release more fat, so lift the loaf from the pan before slicing.


2 tablespoons olive oil

1 cup chopped onions

1 cup chopped carrots

2 teaspoons chopped garlic

2 pounds chopped beef

1/4 cup brown rice bread crumbs

1/2 cup low fat milk

2 medium eggs

1/4 cup ketchup

1 tablespoon Dijon mustard

1/2 teaspoon salt

1/8 teaspoon cayenne

2 teaspoons thyme

1 finely sliced onion

1 8-oz. can tomato sauce


Equipment: 1 small frying pan, 1 small bowl, 1 large mixing bowl, 1-2 quart rectangle baking dish

  • Preheat oven to 350 degrees.
  • In small frying pan, heat olive oil over medium high heat. Add onions, carrots, and garlic to pan; lower heat and cook until vegetables are soft, approximately 10 minutes.
  • Remove vegetables from heat and place in small bowl. Chill in refrigerator until cool.
  • In large bowl, add meat, breadcrumbs, milk, eggs, ketchup, and mustard. Mix with hands.
  • Once vegetables are cool, add to meat mixture along with salt, cayenne, pepper, and thyme. Combine all ingredients with hands until evenly blended.
  • Pour mixture into baking dish and mold into a rectangular loaf, leaving a 2-inch border on each side of pan.
  • Place sliced onion along the top of the meat loaf, and bake for 10 minutes.
  • Remove loaf from oven and pour tomato sauce over the top.
  • Return meat loaf to oven and cook for another 50 minutes.

Serves 8

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