My entire family enjoys a classic meatloaf from time to time. For a while, we did without. I just could not get the egg part figured out to form a proper loaf. I tried subbing with Ener-G Egg Replacer with various recipes. And as much as I love that product, it just didn’t cut it in this case. The answer was actually quite simple, and you never know it’s there. Applesauce! I adapted this recipe from an old Betty Crocker cook book I received when Scott and I were married. Luckily, I was able to locate it online so that I can reference it here. Hope you enjoy!
1 1/2 lb lean ground beef (I use HEB All Natural 85%)
1 cup almond milk
1 T Worcestershire sauce (make sure it’s Lea & Perrins Original) to be gluten, dairy, egg and soy free)
1/2 teaspoon dried sage leaves.
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1 unsweetened apple sauce snack cup. I use this.
1/2 cup Ener-g bread crumbs
1 small onion, chopped (1/4 cup)
1 clove garlic, finely chopped
1 cup pizza sauce. I prefer the Muir Glen organic found here.
Dried parsley to sprinkle on top.
1 Heat oven to 350°F.
2. In large bowl, mix all ingredients except pizza sauce.
3. Form mixture into a loaf in a 9×5-inch loaf pan.
4. Pour pizza sauce on top. Poke around sides with a wooden spoon, separating the loaf from walls of pan to allow sauce to cover both top and sides. Sprinkle with dried parsley.
5. Bake uncovered 1 hour 15 minutes.
6. Drain meatloaf then let stand for 10 minutes before slicing and serving.