Momma’s Meatloaf

In Family-friendly, Main Dishes, Make-ahead, Recipes by Frances Largeman Roth

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


  1. Preheat oven to 350ºF. Spray an 8½ x 4¼ x 2¾-inch nonstick loaf pan with cooking spray and set aside.
  2. 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.)
  3. Combine the onions and all the remaining meatloaf ingredients in a large mixing bowl. Transfer to the prepared loaf pan.
  4. Bake for 45 minutes. Meanwhile, combine the sauce ingredients (Worcestershire sauce, tomato paste, vinegar, brown sugar, and ketchup) in a small bowl.
  5. Remove the meatloaf from the oven, and spread sauce on top with a spatula. Return to oven..
  6. 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.