Gluten-free Meatloaf

Meatloaf may not be exciting but it definitely can be delicious.   Instead of the usual breadcrumbs, this recipe uses oatmeal.  Between this and an egg, it keeps the meatloaf together while staying gluten free (without costing an arm and a leg for gluten-free bread crumbs).  For this meatloaf I did not use a 'meatloaf pan', instead I formed the meatloaf into its usual shape in a large baking dish.  This allows for some of the fat to run off, and for the entire outside of the meatloaf to have a nice crisp texture instead of just the top.

Ingredients:  Serves - 4
1 lb - ground beef
1 Tbsp - Pastamore Barrel-Aged Balsamic Vinegar
1 tsp - Pastamore Barrel-Aged Worcestershire Sauce
1 cup - oatmeal
1 - egg, lightly beaten
1 - green bell pepper
1/4 - yellow onion
1 - large carrot
3/4 tsp - salt
1/2 tsp - dried rosemary
1/8 tsp - black pepper
1 dash - garlic powder
As needed - Pastamore Homemade Ketchup

Directions:
1.  Preheat the oven to 350ºF.

2.  Rinse the green pepper and peel the carrot.  Cut the green pepper in half, remove the seeds, and chop into 1/2" x 1/4" pieces.  Chop the onion into 1/4" x 1/4" pieces into a large mixing bowl.  Chop the carrot into 1/4" x 1/4" pieces.

3.  Add Pastamore Barrel-Aged Balsamic Vinegar, Pastamore Barrel-Aged Worcestershire, oatmeal, a lightly beaten egg, and all of the spices into the mixing bowl.  Use a fork or whisk to mix the ingredients. 

4.  Add the ground beef to the mixing bowl.  Use your hands to mix the meatloaf mixture until all of the ingredients are evenly distributed.  Place the meat into a large baking dish and form into a meatloaf shape.

5.  Place into the oven and cook for 15 minutes.  Open the oven, and pull the dish far enough out that ketchup can be added.  Cover the top of the meatloaf with Pastamore Homemade Ketchup.  Place back into the oven, and cook for approximately 45 more minutes.  The internal temperature should reach 165ºF.

6.  Remove from the oven and allow to sit for 5-10 minutes before slice.  Slice and serve.