For the meatloaf mixture
2 eggs (100 g, weighed out of shell), lightly beaten
3/4 cup (6 fluid ounces) milk
1 1/2 teaspoons Worcestershire sauce
1 cup (110 g) quick-cooking certified gluten free oats
1/4 cup fresh or 2 tablespoons dried parsley
3/4 teaspoon kosher salt
1 teaspoon ground cumin
1/2 teaspoon mustard powder
2 teaspoons dried onion flakes
1/2 teaspoon garlic powder
4 ounces (about 1 cup) grated sharp cheddar cheese
2 pounds (at least 90% lean) ground beef
For the glaze
2/3 cup (180 g) gluten free tomato ketchup
1/4 cup (55 g) packed light brown sugar
1 1/2 teaspoons Dijon mustard
Preheat your oven to 350°F. Line a large baking sheet with parchment paper and set it aside.
In a large bowl, place the eggs, milk, and Worcestershire sauce, and whisk to combine. Add the oats, parsley, salt, cumin, mustard powder, onion flakes, and garlic powder, and mix to combine well. Add the grated cheddar and ground beef, and mix gently to combine. Do not overwork the beef, or the meatloaves will be tough. Divide the mixture into 10 equal pieces. With clean, moistened hands, shape each piece into an oval and place about 2 inches apart from one another on the prepared baking sheet. Place the baking sheet in the preheated oven and bake for 20 minutes.
While the meatloaves are baking, place all of the glaze ingredients in a small bowl, and mix to combine well. After 20 minutes of baking, remove the baking sheet from the oven and brush the tops of the meatloaves generously with the ketchup glaze using a pastry brush or spoon. Return the baking sheet to the oven and continue to bake until the meatloaves are browned on the outside and cooked to an internal temperature of 160°F (about another 20 minutes). Remove from the oven and serve immediately.
Originally published on the blog in 2015. Recipe mostly unchanged, video and most photos new.