Allergen-free Meatloaf

Meatloaf has been a long-standing favorite on our dinner table. The usual recipe can easily be tweaked to make it allergen-free, and as we are staying away from refined, added sugars, there’s no topping. Sorry. I know it looks more appealing with the ketchup-brown sugar combo, but the rich taste of this variation makes up for it, I promise!

Smoked paprika is one of my favorite spices. You will see it often on this blog! It adds a wonderfully warm and smoky component to meat dishes, potatoes, soups etc. and is just slightly spicy – easy to handle for a toddler and hot spices-sensitive mama.

Ilian loves to help whenever something needs to be poured, so although he doesn’t handle raw meat there’s plenty to do for him here: measure out the spices with spoons, fill up measuring cups to “dis red line”, and pour everything into the mixing bowl.

It’s an easy dish – just mix everything together and put it in the oven. You have an hour to play until dinner is ready!

Allergen-free Meatloaf


  • 2 lb ground beef
  • 3/4 cup quick oats
  • 1/2 cup drained canned diced tomatoes
  • 1/4 cup apple sauce
  • 3 tsp salt
  • 2 tsp dried thyme
  • 1 1/2 tsp garlic powder
  • 2 tsp smoked paprika powder
  • oil for coating pan


  1. Combine all ingredients in a bowl and knead with hands until evenly mixed.
  2. Coat a loaf pan with oil and fill with meat mix.
  3. Bake in oven at 350F for one hour.
  4. Let cool in pan until comfortable to handle, enjoy!

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