One of the first thoughts that ran through my head when I found out I was sensitive to gluten, dairy, and eggs was “will I ever be able to enjoy my comfort foods like meatloaf again?”
Meatloaf was a staple food in my house growing up. It was one of my favorite meals that Mom made. We didn’t have a lot of money when I was younger, and it was cheap and simple to throw together. This is her recipe, but I’ve altered it to be gluten- and egg-free (it was already dairy-free).
I tried several egg substitutes, including apple sauce, ground flax seeds, and chia seeds, and I always came back to Egg Replacer by Ener-G. It gave the best texture and taste to the meatloaf. For two eggs you mix 1 tablespoon of the mix with 4 tablespoons of water.
Her recipe calls for cracker crumbs, but I replaced them with Bakery on Main’s certified gluten-free Happy Rolled Oats. It’s important to look for gluten-free oatmeal. While oats are naturally gluten-free, oftentimes they are cross-contaminated with gluten due to the way they are stored and transferred.
I also tweaked the recipe slightly so it can be cooked in my pressure cooker (I love the Instant Pot). And let me tell you, it happens to be the most delicious, moist meatloaf I have ever tasted! It also allows you to have your delicious allergy-friendly Instant Pot meatloaf on the table in only 45 minutes from start to finish (this includes time to prep, allowing the Instant Pot to get to full pressure, cooking, and steam release).
If you don’t have an Instant Pot yet (why on earth don’t you have one? They are amazing!!!!), you can also bake it in the oven in the traditional way. Baking instructions are included in the Notes section at the bottom of the recipe.
Did you know you could make meatloaf in a pressure cooker? Let me know in the comments below.