Gluten free cooks know that meat loaf doesn't always need breadcrumbs. This gluten free Meat Loaf with Pesto and pine nuts is my version of an everyday meat loaf. Serve it with homemade or store bought tomato sauce for an easy and delicious weeknight dinner.
Keep it simple and serve this with rice or potato and a green veg. When I'm tired of those options I'll make an extra large green salad with homemade vinagirette dressing. If the occasion calls for it, Italian Affogatto is the easiest dessert ever. It was my COVID dessert.
Ingredients
Meat loaf is simple yet still easy to change with a few new ingredients. We love Italian so this is my take on a family favourite.
- Ground pork - Juicy pork is a decidedly different taste and one I love.
- Pine nuts - An expensive treat that I sometimes replace with pumpkin seeds.
- Egg - This is all the binder needed to keep the meat together.
- Parmesan cheese - I buy blocks of Grana Padano, one step down from the more expensive authentic Parmigiano Reggiano. This is typically the least expensive way to buy it and if stored properly, will last a long time.
- Pesto sauce - Homemade guarantees your pesto is gluten free but this simple sauce, sold in jars, most often is. Look for a label with only these classic ingredients; basil, olive oil, garlic, pine nuts and Parmesan cheese.
- Tomato Sauce - Store bought or homemade tomato sauce for serving.
See recipe card for complete ingredient list and exact amounts.
Instructions
Cooked in a loaf pan - My mom always cooked meat loaf in a standard loaf pan. When cooked you can see the delicious juices (or grease, depending on your perspective) around the loaf in the pan.
Cooked on a lined baking sheet - I cook mine shaped into a loaf and placed on a foil-lined baking sheet. This method has a shorter cooking time and you can pour some of the juicy bits onto each serving.
Substitutions and Variations
Gluten free cooks just need to know their ingredients and where gluten can be found. Then you can search recipes anywhere, or just images if you're more the 'wing it' kind of cook, to find new and fun ideas for your favourite recipes.
Pine nuts - Substitute with pumpkin seeds for the nice crunch they give.
Store Bought Tomato Sauce - Buying plain basic ingredients is always the best bet for gluten free shoppers (and your health). Spice up your recipes from your own cupboards to keep your pantry ingredients moving and avoid additives, preservatives, flavour enhancers and all those unknown words.
Meat loaf casserole - Bake meat loaf in a loaf pan and top with mashed potatoes.
Meat loaf muffins - Meat loaf muffins or cupcakes are popular and give you pre-portioned sizes for lunches or snacks.
Top Tip
Organize for Success - The never ending question of what to serve for dinner is a common problem. Even after you're well set up and comfortable cooking gluten free the question doesn't change. There are a million ways to organize your favourite recipes, divide and conquer grocery shopping, stock a pantry and on and on. Put some thought into that and find your strengths.
New to gluten free? Learning to read labels is a job with a steep learning curve, it doesn't happen overnight. Ease the pressure with this one decision, serve a gluten free dinner every night as you start learning. Here are 10 recipes to add to your list.
If you're adventurous, or like the idea of learning with a small community of like-minded cooks, Adventures in a Gluten Free Kitchen is our membership and it's for you! Click the link to learn more.
Gluten Free Meat Loaf with Pesto
Ingredients
- 1 lb ground pork
- ⅓ cup pine nuts see notes for substitutions
- 1 egg
- ⅓ cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 tablespoon pesto sauce homemade or store bought
SERVING
- 1½ cups tomato sauce homemade or store bought
Instructions
- Preheat oven to 350°F. Line a rimmed baking sheet with parchment.
- In a large bowl gently mix the pork, egg, pine nuts, Parmesan cheese, pesto, salt and pepper until combined.
- Dump into the middle of the prepared baking sheet. Dampen your hands and shape into a loaf.
- Place in preheated oven and bake for 55-60 minutes or until an instant read thermometer registers 160°F.
- Remove from oven and let rest 5 minutes before slicing. Top each serving with tomato sauce.
Notes
Nutrition
More Recipes Using Pesto
The recipe below for Brazilian Cheese Buns with cheddar cheese, adding pesto is my favourite variation. The warm spinach salad is basically deconstructed pesto served on a plate. A must try!
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