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.
Autor Daniel Fuhrmann
Vorbereitungszeit 30 Minuten
Arbeitszeit 30 Minuten
Gericht Hauptgericht
Land & Region Amerikanisch
Schlüsselwort comfort foods, soy-free
Portionen 4 people


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


  • 1/4 Teelöffel Knoblauchpulver - heaping
  • 1/4 Teelöffel Zwiebelpulver - heaping
  • 1/4 Teelöffel Turmeric Powder
  • 1/4 Teelöffel ground black pepper
  • 1/4 Teelöffel Red Pepper Flakes
  • 1/2 Teelöffel Salz



  • 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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