Tom Colicchio's Dairy-Free Meatloaf

Ingredients

• 15 ml (1 tablespoon)extra-virgin olive oil
• ½ mediumyellow onion, diced
• 1 clovegarlic, minced
• 907 g (2 pounds)85% lean minced beef or minced turkey
• 2 largeeggs
• 75 g (¾ cup)fresh dairy-free breadcrumbs (gluten-free, if needed)
• 30 ml (2 tablespoons)Dijon mustard
• 15 ml (1 tablespoon) fresh or 7.5 ml (½ tablespoon) driedchopped fresh oregano or dried oregano
• 10 ml (2 teaspoons)kosher salt
• 5 ml (1 teaspoon)freshly ground black pepper
• 30 ml (2 tablespoons)ketchup

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Cook the aromatics

   Warm the oil in a frying pan over medium heat. Add the onion and cook until golden, 6 to 10 minutes. Stir in the garlic and cook for 1 to 2 minutes, taking care not to let it burn.

3. 3

   Cool the vegetables

   Take the pan off the heat and leave the onion and garlic to cool.

4. 4

   Mix the meatloaf

   In a bowl, combine the meat, eggs, cooled onion and garlic, breadcrumbs, mustard, oregano, salt and pepper.

5. 5

   Shape the loaf

   Shape the mixture into a loaf and put it in an 20 × 10 cm (8 × 4-inch) baking dish or loaf tin, preferably glass. Alternatively, shape it into a 18 × 13 cm (7 × 5-inch) loaf and set it in a roasting tin.

6. 6

   Add the topping

   Spread the ketchup evenly over the top of the loaf.

7. 7

   Bake the meatloaf

   Bake for 1 hour, or until the centre reaches 63°C (145°F) for beef or 71°C (160°F) for turkey. Turkey may need about 15 minutes longer.

8. 8

   Rest and drain

   Remove the meatloaf from the oven and let it rest briefly. Drain away excess fat or liquid if needed.

9. 9

   Slice and serve

   Cut the meatloaf into 1.3 cm (½-inch) slices and serve.

10. 10

    Refrigerate leftovers

    Refrigerate any leftovers for up to 2 days.

What is this meatloaf?

Meatloaf is a familiar home-cooked dish in the United States, where seasoned minced meat is shaped into a loaf and baked. This version, adapted from a recipe shared in People magazine, uses dairy-free breadcrumbs and a simple ketchup topping.

The combination of sautéed onion and garlic, mustard and oregano gives the meat a savoury, gently tangy flavour. The breadcrumbs and eggs help the loaf hold together as it bakes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 515 calories, 36g protein, 13g carbs, 35g fat.

Using minced beef, most of the protein comes from the meat and eggs, while the meat and olive oil provide most of the fat. The breadcrumbs contribute carbohydrates, with a smaller amount from the ketchup and onion. Pair a slice with vegetables and a modest serving of potatoes or another starch for a balanced plate.

Choosing the meat

Beef or turkey: either works in this recipe, so choose according to the flavour you want. Turkey is leaner-tasting and may need around 15 minutes more in the oven.

Breadcrumbs: use fresh dairy-free breadcrumbs, choosing gluten-free ones if needed. They help bind the mixture and retain moisture.

Cook the onion gently

Golden onion: give it 6 to 10 minutes over medium heat so it softens and develops flavour. Add the garlic only once the onion is ready, as garlic can burn quickly.

Cool before mixing: letting the vegetables cool off the heat keeps them from warming the raw meat and eggs while you combine the mixture.

Mix without compacting

Even distribution: stir until the ingredients are combined, but avoid pressing and kneading the mixture more than necessary. A gentler mix helps keep the cooked loaf from becoming dense.

Shaping: form the loaf evenly so it cooks at a consistent rate. The recipe offers a loaf tin or baking dish, or a free-form shape in a roasting tin.

Check the centre

Temperature: use a thermometer in the thickest part of the loaf to check for 63°C (145°F) with beef or 71°C (160°F) with turkey. The recipe gives 1 hour as a guide, with turkey potentially taking about 15 minutes longer.

Resting: let the meatloaf sit briefly after baking, then drain off any excess fat or liquid if needed. This makes it easier to slice neatly.

Serve it with

A crisp green salad or steamed vegetables make a fresh contrast to the savoury loaf. For a heartier plate, add mashed potatoes or roasted vegetables.

Cut slices about 1.3 cm (½ inch) thick so they hold together and are easy to serve.

Recipe notes & tips

• Use a thermometer to check the centre rather than relying only on the baking time.
• Cook the onion until golden before adding the garlic.
• Let the cooked onion and garlic cool before mixing them into the meat.
• Mix just until the ingredients are combined to avoid a compact texture.
• Rest the meatloaf briefly before slicing for cleaner portions.

Variations

• Choose turkey: use minced turkey in place of beef and allow for the possible extra baking time.
• Use dried oregano: swap in 7.5 ml (½ tablespoon) dried oregano for the fresh amount.
• Make it gluten-free: choose gluten-free dairy-free breadcrumbs.
• Change the topping: spread the measured ketchup evenly over the loaf before baking.
• Serve with herbs: add fresh herbs at the table for a bright finish.

Common mistakes to avoid

• Burning the garlic: add it after the onion has softened and cook it for only 1 to 2 minutes.
• Mixing while hot: cool the sautéed vegetables before adding them to the meat and eggs.
• Overworking the mixture: stir only until everything is combined.
• Guessing doneness: check the thickest part with a thermometer and use the temperature for your chosen meat.
• Slicing too soon: let the loaf rest briefly so the slices are less likely to crumble.

How to store

Refrigerate leftovers for up to 2 days. Store them covered, and reheat until hot throughout; the recipe does not specify a freezing time.

Frequently asked questions