I’m always on the lookout for cozy family-friendly recipes in the winter. I’m also on the lookout for sales. My local Aldi had 2-pound packages of ground turkey on sale recently. I decided to try Tom Colicchio’s Dairy-Free Meatloaf recipe from our archives. Even with turkey instead of ground beef, the meatloaf was full of flavor.
Dairy-Free Meatloaf with Celebrity Chef Status
Believe it or not, meatloaf is often made with dairy. It’s very common to moisten the breadcrumbs with milk before stirring them into the meat. Some breadcrumbs are made with dairy. And some recipes add cheese, naturally. But Top Chef Judge Tom Colicchio knows that the best meatloaf is made without dairy.
Tom Colicchio’s dairy-free meatloaf recipe was originally shared with us by Cate O’Malley of Sweet Nicks. She found it in People magazine’s Meals Under $10 column back in 2009. Fortunately, this recipe is a timeless classic.
I’ve added a few options and adapted instructions from my kitchen, and updated the post with new photos. This hearty dairy-free meatloaf makes enough for dinner as well as for sandwiches the next day. The original recipe says to make a free form loaf and bake it on a roasting sheet. I used an 8×4-inch bread pan instead. Either method will work just fine.
Special Diet Notes: Tom Colicchio’s Dairy-Free Meatloaf
By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, nut-free, peanut-free, and soy-free.
For an egg-free, dairy-free meatloaf, see Alisa’s Egg Substitute Guide. She has included at least three options in that guide which work well for meatballs and meatloaf. You can also see the reader comments below.
- 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
- Preheat your oven to 350ºF.
- 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).
- Remove the vegetables from the heat and let cool.
- In a bowl, stir together the meat, eggs, onion and garlic mixture, bread crumbs, mustard, oregano, salt, and pepper until combined.
- 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.
- Spread the ketchup evenly over the top of the loaf.
- 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.
- Remove and allow to rest slightly, draining any excess fat or liquid if necessary.
- Cut the meatloaf into ½-inch thick slices and serve.
- Refrigerate any leftovers for up to 2 days.