Makes 6 servings | Prep TIME: 10 minutes | Cook TIME: 70 minutes
This recipe is originally from my book, Feed the Belly: The Pregnant Mom’s Healthy Eating Guide. It was designed to provide calcium and protein for a growing baby, plus iron for mom, all in a delicious comfort food package. I just made it again for my family this weekend and the recipe totally holds up! I usually make it with bison, but this time I used lamb. Both are delicious. I made a few other updates too, like making it gluten-free by using gluten-free oats instead of using breadcrumbs.
You can shred your own carrots, but I always grab the bagged variety to make it faster to get the meatloaf into the oven.
Enjoy the meatloaf on its own, or try it in a bowl with brown rice and kale. It’s super satisfying on a cold day!
- 1 tablespoon olive oil
- 1 medium onion, minced
- 1 cup gluten-free rolled oats
- ½ cup grated Parmesan cheese
- ½ cup shredded carrot
- ½ cup chopped fresh flat-leaf parsley
- 1 tablespoon mustard
- 1 pound ground bison or lamb
- 2 eggs, whisked
- 1/2 teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup apple cider vinegar
- ¼ cup packed brown sugar
- 3 tablespoons tomato paste
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- Preheat oven to 350ºF. Spray an 8½ x 4¼ x 2¾-inch nonstick loaf pan with cooking spray and set aside.
- Heat a frying pan over medium-high heat; add the oil and heat for 30 seconds. Add the onion, and sauté until translucent, about 5 minutes. Set aside and allow to cool. (If you add the hot onion to the egg-meat mixture too quickly, the eggs will begin to cook.)
- Combine the onions and all the remaining meatloaf ingredients in a large mixing bowl. Transfer to the prepared loaf pan.
- Bake for 45 minutes. Meanwhile, combine the sauce ingredients (Worcestershire sauce, tomato paste, vinegar, brown sugar, and ketchup) in a small bowl.
- Remove the meatloaf from the oven, and spread sauce on top with a spatula. Return to oven..
- Bake for an additional 20 minutes, until sauce appears thick and bubbly. Remove from oven, and allow to cool slightly before slicing. Serve warm. Can be made a day in advance and reheated.