Tom Colicchio's Dairy-Free Meatloaf
Prep time
Cook time
Total time
This recipe is adapted from People magazine. It was originally shared with us by Cate O'Malley, but I've added some options.
Serves: 6 servings
  • 1 tablespoon extra-virgin olive oil
  • ½ medium yellow onion, diced
  • 1 garlic clove, minced
  • 2 pounds 85% lean ground beef or ground turkey
  • 2 large eggs (see post above for egg-free options)
  • ¾ cup fresh dairy-free bread crumbs (gluten-free, if needed)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chopped fresh oregano or ½ tablespoon dried oregano
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh ground black pepper
  • 2 tablespoons ketchup
  1. Preheat your oven to 350ºF.
  2. Heat the oil in a skillet over medium heat. Add the onion and sauté until golden, 6 to 10 minutes. Add the garlic and sauté for 1 to 2 minutes (be careful not to burn the garlic).
  3. Remove the vegetables from the heat and let cool.
  4. In a bowl, stir together the meat, eggs, onion and garlic mixture, bread crumbs, mustard, oregano, salt, and pepper until combined.
  5. Form a loaf and place it in an 8x4-inch baking dish or loaf pan (preferably glass) or shape it into a 7x5-inch loaf and place it in a roasting pan.
  6. Spread the ketchup evenly over the top of the loaf.
  7. Bake for 1 hour, or until the meatloaf reaches an internal temperature of 145ºF for beef or 160ºF for turkey. It may take an additional 15 minutes or so if using ground turkey.
  8. Remove and allow to rest slightly, draining any excess fat or liquid if necessary.
  9. Cut the meatloaf into ½-inch thick slices and serve.
  10. Refrigerate any leftovers for up to 2 days.
Recipe by Go Dairy Free at