This dairy-free meatloaf is a tasty twist on a classic favorite! Made with ground beef, oats, and your favorite veggies, it’s hearty and comforting without any dairy.
Everyone loves a warm slice of meatloaf, and I enjoy adding extra herbs for a flavorful kick. Serve it with mashed potatoes, and you’ll feel right at home! 😊
Key Ingredients & Substitutions
Ground Beef: I usually go for 85% lean ground beef for its balance of flavor and fat. If you’re looking for a leaner option, ground turkey is a great substitute. You can also use a meat alternative like lentils or a plant-based ground meat for a vegetarian twist.
Rolled Oats: Oats act as a binder in this recipe. If you need gluten-free, be sure to use certified gluten-free oats. Alternatively, breadcrumbs work well too; just adjust the quantity to maintain the right texture!
Almond Milk: I like using unsweetened almond milk because it’s light and doesn’t alter the flavor. You can swap it for any dairy-free milk like oat or coconut milk, but avoid sweetened versions to keep the meatloaf savory.
Ketchup: Ketchup adds moisture and sweetness. If you’re looking for a different flavor, try barbecue sauce or a mix of tomato sauce with a bit of brown sugar.
How Do I Ensure The Meatloaf Holds Together?
Keeping the meatloaf from falling apart is all about the right mixture and cooking technique. Here are my key tips:
- Combine ingredients gently: Overmixing can lead to a tough texture. Just mix until everything is evenly distributed.
- Use an egg: Eggs act as a binder. Ensure you don’t skip this step!
- Let it rest: Allow the meatloaf to rest for a few minutes after baking. This helps the juices redistribute and makes slicing easier.
- Check the doneness: Make sure it reaches 160°F (71°C) in the center for safe eating, which also helps it stay moist.
With these tips, your meatloaf will turn out perfectly every time! Enjoy your meal! 😊
How to Make Dairy-Free Meatloaf
Ingredients You’ll Need:
- 1 1/2 pounds ground beef (or a mix of beef and pork)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup rolled oats (for binder)
- 1/2 cup unsweetened almond milk (or any dairy-free milk)
- 2 large eggs
- 1/4 cup ketchup (plus extra for topping)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce (ensure dairy-free)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
- Olive oil (for sautéing)
Time Needed:
This dairy-free meatloaf will take about 15 minutes for prep and about 1 hour to bake. Plus, you’ll want to let it rest for 10 minutes after baking. So, in total, you should plan for around 1 hour and 25 minutes before you can enjoy a delicious slice!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This will ensure that your meatloaf cooks evenly. While the oven is heating, lightly grease a loaf pan or you can line it with parchment paper for easy removal later.
2. Sauté the Vegetables:
In a skillet, heat a splash of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes soft and translucent, about 3-4 minutes. Once cooked, take it off the heat and let it cool for a moment.
3. Mix Everything in a Bowl:
In a large mixing bowl, combine the ground beef, sautéed onions and garlic, rolled oats, almond milk, eggs, ketchup, tomato paste, Worcestershire sauce, dried thyme, dried oregano, salt, and pepper. Use your hands or a spoon to gently mix until everything is combined, taking care not to overmix.
4. Shape the Meatloaf:
Transfer the mixture into your prepared loaf pan, pressing it down gently into shape. You want to ensure it’s nice and compact without squishing it too hard.
5. Add the Glaze:
Spread a thin layer of ketchup on top of the meatloaf. This will create a delightful glaze while it bakes, adding extra flavor!
6. Bake the Meatloaf:
Place the loaf pan in the preheated oven and bake for about 1 hour. You’re looking for the internal temperature to reach 160°F (71°C), indicating it’s fully cooked. The surface should look glossy and appetizing too!
7. Let it Rest:
Once it’s out of the oven, let the meatloaf rest for about 10 minutes. This step is important as it allows the juices to redistribute, making slicing easier and keeping it moist.
8. Serve and Enjoy!
Slice the meatloaf and garnish with fresh parsley for a pop of color. Serve it warm alongside your favorite sides like steamed green beans or creamy mashed potatoes. Enjoy your delicious dairy-free meatloaf!
Can I Use Ground Turkey Instead of Beef?
Yes, ground turkey is a great alternative if you’re looking for a leaner meat option! Just be aware that it might cook a bit faster, so keep an eye on the internal temperature to prevent it from drying out.
How Long Can I Store Leftovers?
Leftover meatloaf can be stored in an airtight container in the fridge for up to 4 days. It also freezes well; just wrap it tightly in plastic wrap and then foil for up to 3 months. Thaw in the fridge before reheating.
Can I Make This Meatloaf Gluten-Free?
Absolutely! Just use certified gluten-free oats instead of regular ones. If you’re substituting breadcrumbs, make sure they are gluten-free as well.
What Can I Serve With Dairy-Free Meatloaf?
This meatloaf pairs beautifully with a variety of sides. I recommend mashed potatoes, steamed green beans, or a fresh salad to complement the flavors. You could even serve it over a bed of quinoa for a grainy twist!