Meat Loaf (no soy or tomato)

We love meat loaf. In the past we used 80/20 ground chuck so there was some fat to stick the loaf together, then we added Lipton Onion Soup mix, store-bought bread crumbs, and tomato sauce. With our new soy-free diet, Lipton's and store-bought bread crumbs were out. Also, tomato can hurt an already sensitive stomach, so we wanted an alternative.
Author Daniel Carter
Prep Time 30 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Keyword comfort foods, soy-free
Servings 4 people


  • 1 lb ground beef - sirloin or angus 90% lean 10% fat
  • 1 tablespoon Bacon Fat
  • 1 egg
  • 1/4 cup rolled oatmeal
  • 2 bread heels - slices would work
  • 2 tablespoons coconut aminos - to mix into the loaf
  • 1 tablespoon coconut aminos - optional, extra to glaze top of loaf


  • 1/4 teaspoon Garlic Powder - heaping
  • 1/4 teaspoon Onion Powder - heaping
  • 1/4 teaspoon Turmeric Powder
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon Red Pepper Flakes
  • 1/2 teaspoon Salt



  • Preheat oven to 400
  • Put all seasonings in mixing bowl, mix well.

Prepare toast/bread crumbs

  • In a toaster oven (or preheating oven), toast bread until medium-dark (crispy)
  • Cut and crumble toast into smallest possible pieces, then add to seasonings.

Mixing the loaf

  • Add oats to dry ingredients. Mix well.
  • Stir in meat. Mix well with dry stuff.
  • Add bacon fat, egg, and coconut aminos. Mix well until even consistency.
  • Shape into loaf (short in height so it’ll cook through)

Prep in Corningware

  • Put meat in Corningware.
  • Pour 1 tablespoon coconut aminos evenly over top (optional)
  • Cook 35ish minutes to an internal temperature of 160°
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