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