Delicious and Healthy Meatloaf with Barbeque Sauce

Free of Gluten, Eggs, Dairy, Garlic, Soy

Craving meatloaf but you’re not able to eat eggs or gluten? You won’t have to sacrifice flavor or nutrition with this recipe! One taste of this delicious meatloaf will make you go back for more! 

This meatloaf is wonderful on its own, and when topped with Emily’s homemade barbeque sauce, it’s hard to stop at one serving! Not only is the meatloaf safe for those who can’t eat gluten, eggs, dairy, soy, or garlic, it’s also a healthier choice for people who are trying to control their cholesterol.  

Grass-fed beef

I also recommend using grass-fed beef. If you’ve never tried grass-fed beef, you’re in for a treat. The beef taste is so much richer. The cows are healthier. They eat only grass, are free from steroids and antibiotics, and are humanely raised. 

If you don’t have access to grass-fed beef or choose to use other ground beef, the meatloaf is still delicious. The fat content we used for the beef is 85% beef / 15% fat.

Ingredients include tomatoes and smoked paprika

I recently wrote about nightshade sensitivities in a previous blog. This meatloaf recipe contains smoked paprika and has tomatoes in the barbeque sauce.

We found for us there was no allergic/sensitivity reaction to the tomatoes or paprika when eating the meatloaf with the barbeque sauce.

Why no reaction? Some researchers believe that if the tomatoes cook long enough and at a high temperature, the heat will destroy the solanine (toxic alkaloids). This could apply to the store-bought tomato paste we used for the ketchup, plus the additional processing time when making the ketchup and barbeque sauce. As for the smoked paprika, the baking time for the meatloaf is 1 ½ hours, so perhaps the long baking time destroyed the solanine while baking.

Bottom line, use discretion if you have a reaction to tomatoes and/or chili peppers.

For the blog about nightshade reactions: www.the-food-allergy-detective.com/blog/nightshade

Ingredients bind beautifully

Combining the beef, oats, and the “flaxseed” eggs binds the ingredients together beautifully. As with any meatloaf right out of the oven, please let the meatloaf rest and cool before slicing. 

Versatile and delicious barbeque sauce

Our family has an issue with sensitivity to garlic and discovered it is impossible to find a ready-made barbeque sauce that doesn’t contain garlic. So, we came up with our own barbeque recipe that we love and is safe for us to eat. I recommend preparing the homemade ketchup and homemade barbeque sauce in advance. We make up a big batch of the barbeque sauce and have enough to give it away, too. It’s also great cooked with pulled pork. Use it like you would any barbeque sauce!

Versatile and delicious barbeque sauce

Our family has an issue with sensitivity to garlic and discovered it is impossible to find a ready-made barbeque sauce that doesn’t contain garlic. So, we came up with our own barbeque recipe that we love and is safe for us to eat. I recommend preparing the homemade ketchup and homemade barbeque sauce in advance. We make up a big batch of the barbeque sauce and have enough to give it away, too. It’s also great cooked with pulled pork. Use it like you would any barbeque sauce!

Homemade ketchup – garlic free

Finding ready-made ketchup without garlic was also either impossible or very costly. Again, we made our own ketchup without the garlic, and honestly, we didn’t miss it, anyway. This is the ketchup we used in the barbeque sauce.

Finding ready-made ketchup without garlic was also either impossible or very costly. Again, we made our own ketchup without the garlic, and honestly, we didn’t miss it, anyway. This is the ketchup we used in the barbeque sauce.

Please scroll down for the recipes or you can visit my website:www.the-food-allergy-detective.com/recipes

For the blog about nightshade sensitivities, please go to my blog: www.the-food-allergy-detective.com/blog

Enjoy!

Meatloaf – free of gluten, garlic, dairy and eggs

Ingredients:

  • 2 lbs of grass-fed ground hamburger 85/15 or 80/20
  • 2 ½ cups of gluten-free oatmeal
  • ½ cup of almond milk
  • Flaxseed meal–substitute for 2 eggs. Follow instructions on package for 2 “flaxseed eggs.”
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper–or to taste
  • 1 teaspoon of cumin powder
  • 1 teaspoon of smoked paprika
  • Onion: ½ fresh chopped, or 1 tablespoon of dry minced onion

Directions:

  1. Prepare the flaxseed meal in required water and let it sit for at least 5 minutes.
  2. Mix the dry ingredients together and mix the oatmeal into the ground beef evenly.
  3. Add spices. 
  4. Mix the liquid ingredients together and add the flaxseed eggs that have an egg-like consistency. 
  5. Add the liquid mixed ingredients to the hamburger mixture. 
  6. Mix all the ingredients well. 
  7. Place in a loaf pan and top with Emily’s homemade barbeque sauce. 
  8. Bake at 350 degrees for 1 ½ hours until done. Take out of the oven and let it rest for an hour. Once it has rested and cooled, the meatloaf holds together beautifully.

The amazing thing about this meatloaf is that it tastes great! You don’t miss the eggs, garlic, or breadcrumbs. With the grass-fed beef, the beef flavor is robust, and you know you are eating a healthy meatloaf, with lower cholesterol than the traditional meatloaf. 

See “Emily’s homemade barbeque sauce” for the topping to this meatloaf. We like to cut a slice of meatloaf and ladle some barbeque sauce on the slice before warming in the microwave. 

Emily’s Barbeque Sauce

Ingredients:

  • 2 cups homemade ketchup (see recipe)
  • ¼ cup packed brown sugar
  • ½ cup apple cider vinegar
  • 2 Tablespoons honey or agave syrup
  • 2 Tablespoons coconut aminos (soy sauce replacement)
  • 1 Tablespoon lemon juice
  • 1 teaspoon Stone House seasoning (salt and pepper mix)
  • Ground mustard powder to taste

Instructions:

  1. Combine all ingredients in a medium saucepan over medium heat.
  2. Bring to boil, reduce to simmer for 10 minutes or until thickened.
  3. Remove from heat and cover until cool.
  4. Store in covered containers in refrigerator.

Lasts about a week.

If you make a double batch, or more, you can also use canning jars and store the sauce in the jars, using the canning method. 

Emily’s Garlic-free Ketchup

Ingredients:

  • 6 oz can tomato paste
  • ¼ cup honey or agave syrup
  • ½ cup white vinegar
  • ¼ cup water
  • 1 teaspoon sugar
  • ¾ teaspoon salt
  • ¼ teaspoon onion powder
  • 1/8 teaspoon celery seed

Instructions:

  1. Combine all ingredients in a medium saucepan over medium heat, whisk until smooth.
  2. When the mixture comes to a boil, reduce heat to low and simmer for 20 minutes, stirring often.
  3. Remove from heat and cover until cool.
  4. Chill and store refrigerated in a covered container.

Published by The Food Allergy Detective

I have a strong background in the health care industry with over 20 years in underwriting health insurance products, health insurance financial analysis; 16 years in operating a therapeutic massage and energy work business. I have recently earned my certification in case studies. This form of copywriting and other copywriting programs led me to create this website. I have been living with food allergies, sensitivities, and intolerances since birth and the list of foods I can no longer eat just keeps growing longer. My family also struggles with similar food issues. With all the research and recipes I'm developing to address our unique allergies, I decided to share this journey with you. Whether you also have food allergies, sensitivities, or intolerances, I hope that the information and recipes I'm providing here will help you or someone you know. I welcome you and am grateful that you visited. Please leave comments and feedback. I'm learning to build this website, so bear with me. It's all a big adventure in learning and I love the challenge! Bon appétit and good luck on your journey!

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