Meat Loaf (gluten-free)


  • 1 can (8 oz) tomato sauce
  • ¼ cup (50 ml) packed brown sugar
  • 1 tsp (5 ml) dry mustard
  • ½ tsp (2 ml) chili powder
  • ¼ tsp (1 ml) ground cloves
  • 1 garlic clove, minced
  • 1 tbsp (15 ml) gluten-free worcestershire sauce
  • 1 large egg, beaten
  • ½ cup (125 ml) lentil or bean purée
  • ½ cup (125 ml) gluten-free bread crumbs
  • 1 tbsp (15 ml) dried minced onion
  • ½ tsp (2 ml) table salt
  • ¼ tsp (1 ml) black pepper
  • 1 lb (450 g) extra-lean ground beef


  1. Preheat oven to 350ºF (180ºC). Lightly grease an 8×8-inch square pan. In a small bowl, whisk together the tomato sauce, sugar, mustard, chilli powder, cloves, garlic and worcestershire sauce until well blended.
  2.  In a large bowl, whisk together half of the tomato mixture, the egg, lentil or bean purée, bread crumbs, onion, salt and pepper until well blended. Add the ground beef and mix with a spatula or with your hands until well blended. Place the mixture in the pan and spread the remaining tomato mixture on top.
  3. Bake until nicely browned or until an instant-read thermometer registers 165ºF (74ºC) degrees when inserted into the center of the loaf, about 40 to 45 minutes. Serve immediately.