Tom Colicchio’s Meatloaf

4
Tom Colicchio’s Meatloaf
 
Prep time
Cook time
Total time
 
This recipe and photo was posted by Cate O’Malley at Paper Palate. Recipe courtesy of People magazine.
Author:
Serves: 6 servings
Ingredients
  • ½ medium yellow onion, diced
  • 1 tbsp. extra-virgin olive oil
  • 1 garlic clove, minced
  • 2 lbs. ground beef (85% lean)
  • 2 large eggs
  • ¾ cup fresh bread crumbs [use gluten-free bread to make this a GF meal too]
  • 1 tbsp. chopped fresh oregano, or ½ tbsp. dried oregano
  • 2 tbsp. Dijon mustard
  • 2 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 2 tbsp. ketchup
Instructions
  1. Preheat oven to 350 degrees.
  2. In a skillet over medium heat, saute the onion in the oil until golden. Add the garlic and saute for 1 to 2 minutes (be careful not to burn the garlic). Remove from heat and set aside to cool.
  3. In a bowl, combine beef, eggs, onion, bread crumbs, oregano, mustard, salt and pepper. Form a loaf (approximately 7 x 5 x 3 in. in size) and place it in a roasting pan. Cover the loaf evenly with the ketchup. Bake loaf for about 1 hour, until it reaches an internal temperature of 145 degrees.
  4. Remove and allow to rest slightly, then cut into ½-in. slices.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

4 Comments

  1. We can’t do eggs in our family either so I used a “chia egg” in place of the egg, and it came out great! Just grind 1 Tbsp chia seeds and mix with 3 Tbsp warm water. Let stand a few minutes until it’s goopy and egg-like.

    • Linda, I haven’t specifically tested this recipe without egg, so these are merely suggestions as to what might work well:
      Flax eggs – ground flax combined with water to make a gelatinous egg-like mixture (could also use chia seeds)
      Added moisture – like coconut milk or otherwise to help bind the bread better
      Ener-G egg replacer – I know many people use this successfully in meat loaves
      Avocado – I often use mashed avocado as a binder in savory foods.

      Each egg is about 1/4 cup, so you would want to use roughly that amount for replacement.

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