Tasty Dairy Free Meatloaf

Growing up, meatloaf was always loaded with dairy – milk-soaked bread, cheese on top, and sometimes even cream mixed into the meat. That’s just how my mom made it, and I never questioned it. When my daughter developed a dairy sensitivity, I thought good meatloaf was off the menu for good.

Turns out, I couldn’t have been more wrong. After some kitchen experiments, I discovered that dairy-free meatloaf isn’t just possible – it’s actually really good. The trick isn’t finding fancy substitutes; it’s about focusing on simple ingredients that bring out the natural flavors of the meat. Now our family can’t even tell the difference between this version and the old dairy-loaded recipe.

What Kind of Ground Meat Should I Use?

For this meatloaf recipe, we’re using a mix of ground beef and ground chicken, which creates a lighter texture while keeping the loaf moist and flavorful. When choosing ground beef, look for either 85/15 or 80/20 (lean-to-fat ratio) – these options have enough fat to keep your meatloaf juicy without making it greasy. If you can’t find the exact ratio, anything between 80-85% lean will work just fine. For the ground chicken, stick with regular ground chicken rather than ground chicken breast, as the slightly higher fat content helps bind the meatloaf together. Remember to avoid overmixing the meat when combining ingredients, as this can make your meatloaf tough rather than tender.

Options for Substitutions

This dairy-free meatloaf recipe is pretty flexible and allows for several ingredient swaps:

• Meat mixture: While the beef and chicken combo creates a nice balance, you can use all beef, all chicken, or even turkey mince. Just keep the total amount at 2 pounds.
• Rolled oats: Out of oats? You can use gluten-free breadcrumbs, crushed crackers, or almond flour as a binder. Use the same amount as called for with the oats.
• Eggs: For an egg-free version, try using 2 ‘flax eggs’ (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes) or ½ cup mashed ripe banana.
• Vegetables: The carrots and zucchini can be swapped with other grated vegetables like parsnips, sweet potato, or yellow squash. Just make sure to squeeze out excess moisture from wet vegetables.
• Coconut sugar: Regular brown sugar works perfectly, or try maple syrup, honey, or any other granulated sugar you have on hand.
• Worcestershire sauce: You can substitute with soy sauce, coconut aminos, or even a splash of balsamic vinegar for that umami flavor.

Watch Out for These Mistakes While Cooking

The biggest challenge when making meatloaf is overmixing the ingredients, which can lead to a dense, tough texture – instead, mix just until the ingredients are combined, using gentle folding motions with your hands. A common error is skipping the step of squeezing excess moisture from the zucchini, which can make your meatloaf watery and prevent it from holding together properly. To ensure even cooking, avoid packing the meat mixture too tightly into the loaf pan – a loosely formed loaf will cook more evenly and develop a better crust. For the juiciest results, let your meatloaf rest for 10-15 minutes after coming out of the oven, and use a meat thermometer to check that the internal temperature reaches 160°F at the thickest part before serving.

What to Serve With Meatloaf?

When it comes to meatloaf, you can’t go wrong with classic comfort food sides that’ll make everyone at the table happy. Creamy mashed potatoes are a natural choice – they’re perfect for soaking up all those tasty meat juices and sauce. For some green veggies, try roasted broccoli or green beans, which add nice color to the plate and balance out the richness of the meatloaf. If you want to keep things simple but satisfying, a side of buttered corn or honey-glazed carrots works great too – these sweet vegetables complement the savory flavors of the meatloaf really well.

Storage Instructions

Keep Fresh: Once your meatloaf has cooled down, wrap it tightly in plastic wrap or place it in an airtight container. It’ll stay good in the fridge for up to 4 days. The flavors actually get better after a day or two as they continue to meld together!

Freeze: This dairy-free meatloaf is perfect for freezing! You can freeze it whole or slice it up first for easy portions. Just wrap it well in plastic wrap and foil, then pop it in a freezer bag – it’ll keep for up to 3 months. I like to slice mine before freezing so I can grab individual portions whenever I need them.

Reheat: To warm up your meatloaf, place slices in the microwave for 1-2 minutes or until heated through. For best results, you can also reheat it in the oven at 350°F for about 15 minutes – this helps maintain its texture. If reheating from frozen, thaw in the fridge overnight first.

Preparation Time	10-15 minutes
Cooking Time	23-27 minutes
Total Time	33-42 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2100
• Protein: 140-160 g
• Fat: 90-110 g
• Carbohydrates: 130-150 g

Ingredients

• 1 pound beef mince (preferably 85/15 or 80/20 ratio)
• 1 pound chicken mince
• 1 cup traditional rolled oats
• 1 cup finely grated carrot
• ½ cup zucchini, shredded and pressed to remove water
• 2 large eggs
• 3 tablespoons ketchup
• 3 tablespoons dijon mustard
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• ⅓ cup ketchup
• 2 tablespoons dijon mustard
• 2 tablespoons coconut sugar (or packed brown sugar)
• 1 teaspoon worcestershire sauce

Step 1: Prepare the Baking Equipment

Preheat your oven to 400ºF.

Line a large rimmed baking sheet with parchment paper to prevent sticking and for easy cleanup.

Set it aside for the meatloaf.

Step 2: Mix the Meatloaf Ingredients

Add all the ingredients for the meatloaf into a large bowl.

Using your hands, gently mix everything together until the ingredients are well combined, ensuring there are no pockets of either ground beef or chicken remaining.

This step ensures an even texture and taste throughout the meatloaf.

Step 3: Shape the Meatloaf

Divide the meat mixture in half, then gently shape each portion into a log about 1 inch thick on the prepared baking sheet.

This will help the meatloaves cook evenly.

Set them aside while you prepare the sauce.

Step 4: Prepare and Apply the Sauce

In a small bowl, mix all the ingredients for the sauce until it is smooth and well combined.

Spread half of the sauce mixture evenly over the top of the two meatloaf logs, making sure to coat them well.

Reserve the remaining sauce for later use.

Step 5: Bake the Meatloaf

Place the baking sheet in the preheated oven and bake the meatloaves for 15 minutes.

This initial bake helps to set the shape and begin cooking the meat.

Step 6: Add More Sauce and Finish Baking

After 15 minutes, remove the meatloaves from the oven and evenly spread the reserved sauce over the top.

Return the baking sheet to the oven and bake for an additional 8 to 12 minutes, or until the meatloaves are cooked through.

Check for an internal temperature of 165 to 170ºF at the thickest part using an instant-read thermometer.

This ensures the meat is safely cooked.

Step 7: Rest and Serve

Once the meatloaves reach the desired temperature, remove them from the oven and let them rest for about 10 minutes before serving.

This resting time allows the juices to redistribute throughout the meat, ensuring a moist and flavorful meatloaf.

Enjoy your meal!