An Easy Basic Meatloaf Recipe high in Omega 3s & Gluten free

Using Flaxseed Meal for Omega 3s.

Meatloaf recipe
Meatloaf

This easy basic meatloaf has ground flaxseeds for better health. Busy families need easy recipes. Our basic meatloaf recipe is not only an easy meatloaf to make, but it is also great for a healthy family meal plan. If you are cooking for kids then you know how hard it is to get them to eat fish. Fish is high in necessary omega 3 fatty acids, but so are flaxseeds.

So we added ground flaxseeds to our easy to make meatloaf instead of breadcrumbs, which is more common in classic meatloaf recipes. This meatloaf is firm, yet tender. It stays together nicely when sliced (without having to use breadcrumbs or whole oats as a filler) and is also quite tasty. Your kids will love it, and they won’t be reaching for the ketchup bottle, either. If you’d like to add more vegetables, herbs, added seasoning, you may. Our easy basic meatloaf can be altered to your personal flavor preferences.  This recipe is gluten-free, corn-free, and Dairy-free. It will easily serve six.

QUICK LINKS TO OUR HEALTHY FAMILY.org RECIPESIngredients for Easy Basic Meatloaf Recipe:

2 lbs of organic grass fed ground beef  (I used beef here, top sirloin cut with minimal fat)

1/4 cup of flaxseed meal

1/2 teaspoon of sea salt (or more if you like it saltier)

1/4 teaspoon of pepper

2 eggs

1/4 cup of chopped onion (You can use a mini prep processor to get the pieces very small or make them chunky like I did here).

3 medium-sized cloves of garlic, finely chopped

1/4 cup of organic or homemade ketchup

If you are using a store-bought brand, be sure to read the labels on your ketchup bottle.

NOTE: Folks with corn allergies need to use only sea salt, and if you are preparing this for someone with celiac or wheat allergy, you can use Lea & Perrins® Worcestershire Sauce which is gluten free.

Directions for Easy Basic Meatloaf Recipe:

Preheat oven to 375 ˚ Fahrenheit. In the bottom of a large mixing bowl combine all dry ingredients for your basic meatloaf recipe. Add the eggs and beat with a whisk. Add the onions and garlic, mix, then add the meat and some of the ketchup (you want to reserve a bit to brush over the top of the meatloaf as pictured). Mix ingredients together with your hands and transfer to a casserole dish. For best results, and especially if you are using a fatty ground beef, you may need a meatloaf pan. If you are using a casserole dish, just shape the meatloaf dough into a nice oval patty. Place in heated oven and bake for 45-55 minutes. Meatloaf should be browned on top and cooked all the way through when done. Let stand 10 minutes before cutting and serving. Serve with your favorite vegetables and enjoy.

Print Friendly
Content Protection by DMCA.com
One Love Animal Rescue.

10 Comments on An Easy Basic Meatloaf Recipe high in Omega 3s & Gluten free

  1. Yes, the two are interchangeable as far as I know. Some commercial brands, maybe all? press the oil out of the seed and the byproduct is flax seed meal or milled flax seed. You can buy whole seeds and grind them yourself, getting the benefits of all the omega 3s if you have whole flax seeds. Flax seed meal is a good binder, and many vegans use it as an egg replacer.

    One-egg substitute formula:
    15 mL or 1 Tbsp of Flax seed meal (ground flax seeds)
    45 mL or 3 Tbsp of warm Water

    Some recipes say to mix the two and let it sit for a few minutes. I have even experimented with ones that ask you to boil the mixture then cool it before adding to your recipe. I am still experimenting with baking w/o eggs, but I haven’t yet mastered it. My two attempts produced a granola bar like substance. I may run with it…. who knows. I like the flax seed meal because it helps to bind the meatloaf. I have tried several different versions of it before I stumbled on this one.

  2. Caryn,
    I tried this recipe to make meatballs and they turned out pretty good! Do you have any recipes for a stroganoff sauce? I would love to do something other than spaghetti noodles and meatballs.
    Linda

  3. I made this yesterday for my grandchildren and their parents. They all raved over it. This is wonderful because we are having to learn a whole new way of life because our 3 year old has been put on a diet by a holistic doctor for her severe eczema. It’s working but really hard to do right now while we are learning. At this point, no dairy, corn, sugar, grains of any kind except brown rice, vinegar and the list goes on. Not even potatoes. After 6 weeks we are hoping that some things will be added back. I’m really grateful to find this site.

  4. Hi Linda!
    I’m glad you enjoyed the meatloaf. It is the favorite around here too. Sometimes I make a double batch and freeze the extra loaf. I also do the meatballs that Linda B suggested. I freeze those too and take them out as needed when the kids get hungry. I pack mine full of whatever veggies I’ve got around too. Thanks for posting!
    Caryn

  5. Do you mix the ketchup into the meatloaf before cooking, or was it listed as an ingredient, only to use as a condiment? In the recipe instructions, I don’t see when to add the ketchup. Thanks!

  6. Thanks! Also, thanks for doing this website. I am doing an allergy elimination diet right now, and this website has been a lot of help, as this is all new to me!

    • Pam,
      Thanks for sharing. There may be some brands that are gluten free. This post is about 4 years old. Lea Perrins claims that they are but their original recipe called for barley malted vinegar. Distilled vinegar is supposed to be gluten free, and natural flavors can sometimes contain gluten or corn ingredients, so whenever a label contains them you must call and verify. In general, when it comes to sauces, I think the safest bet is to read the labels and call the manufacturer any way. There is yet to be a gold standard for gluten free labeling in the U.S. Until then we have to make sure we are truly eating gluten free condiments. For me it is easier to make my own sauces and keep them in the fridge.

Comments are closed.