Dairy Free Meatloaf
Tender, juicy and perfectly hearty, this homemade dairy free meatloaf is sure to be a dinnertime staple! Made with ground beef, chicken, grated veggies and rolled oats, it’s finished with a fantastic sweet and tangy glaze. Even better? It’s cooked on a sheet pan for easy clean up. Gluten free & freezer friendly.
Looking for a cozy, comforting, hearty meal?
Then say hello to this delicious dairy free meatloaf.
Packed to the brim with all the good stuff – ground meat, seasonings, grated veggies, rolled oats! – you won’t even realize there’s no milk or breadcrumbs involved.
And the best part? It’s baked on a sheet pan for easy clean up.
Serve it with some simple veggies and dinner is ready to go.
Ingredient Notes & Substitutions
- Ground turkey can be used in place of the ground chicken (we just prefer the flavor of the chicken). I think ground pork would be great as well.
- You’ll need about 2 medium carrots to get the 1 cup grated. Also, please be sure to grate the carrots yourself – they help add moisture to the meatloaf and pre-shredded carrots won’t give you the same result.
- As for the zucchini, you’ll need about ½ to ¾ of a medium zucchini to get the ½ cup shredded.
- And finally, please use the veggies! They add moisture to the meatloaf … which is especially important as we’re not using any milk.
Tips & Tricks
- Make sure that you are gentle when mixing together the meatloaf base. You want everything to be well combined so you don’t wind up with pockets of either ground beef or chicken (as this will cause the meatloaf to cook a bit unevenly) but you also don’t want to manhandle the meat while doing so.
- Now, I like to cook the meatloaf on a parchment paper lined sheet pan as it cooks quicker and cleanup is easier. But you could definitely cook in loaf pans instead. As I haven’t tested it this way myself, you’d have to experiment to find the correct cook time.
- You can absolutely halve the recipe if desired. I personally like to make the full batch and then freeze one loaf for later.
- And finally, an instant read thermometer is super helpful to have on hand. Cooking to temperature ensures that you won’t overcook or undercook the meatloaf.
How To Store
Fridge: Allow the meatloaf to cool completely then store in an airtight container in the refrigerator for about 3 to 4 days.
Freezer: Let cool completely then place in a freezer safe container (either whole or sliced) and store in the freezer for up to 3 months. Thaw overnight in the fridge and then gently rewarm in the oven or microwave when ready to enjoy.
Additional Dairy Free Dinners You Might Enjoy:
- Dairy Free Meatballs
- Dairy Free Turkey Meatballs
- Dairy Free Chicken Meatballs
- Dairy Free Stuffed Peppers
- Dairy Free Hamburger Helper
- Dairy Free Shepherd’s Pie
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
Dairy Free Meatloaf
Tender, juicy and perfectly hearty, this homemade dairy free meatloaf is sure to be a dinnertime staple! Made with ground beef, chicken, grated veggies and rolled oats, it’s finished with a fantastic sweet and tangy glaze. Even better? It’s cooked on a sheet pan for easy clean up.
For the meatloaf:
- 1 pound ground beef (I use 85/15 or 80/20)
- 1 pound ground chicken
- 1 cup old-fashioned rolled oats*
- 1 cup freshly grated carrot
- ½ cup shredded and squeezed dry zucchini**
- 2 large eggs
- 3 tablespoons ketchup
- 3 tablespoons dijon mustard
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon fine sea salt
- ½ teaspoon pepper
For the sauce:
- ⅓ cup ketchup
- 2 tablespoons dijon mustard
- 2 tablespoons coconut sugar (or lightly packed brown sugar)
- 1 teaspoon worcestershire sauce***
- Preheat the oven to 400ºF. Line a large rimmed baking sheet with parchment paper and set aside.
- Add all of the ingredients for the meatloaf to a large bowl. Use your hands to gently mix everything together until well combined (and there are no pockets of either ground beef or chicken).
- Divide the mixture in half, then gently pat into two logs on the prepared baking sheet, about 1 inch in thickness. Set aside.
- In a small bowl, stir together all the ingredients for the sauce until smooth and combined. Spread half of the mixture evenly over the top of the two loaves, reserving the rest for later.
- Bake for 15 minutes.
- Remove from the oven and evenly spread the remaining half of the sauce over the two loaves. Return to the oven and bake for an additional 8 to 12 minutes, or until cooked through (the internal temperature should register 165 to 170ºF at the thickest part on an instant read thermometer).
- Let the meatloaves rest for about 10 minutes before serving.
*Use certified gluten free oats if needed for your diet.
**Place some grated zucchini in a clean dish towel then wring / squeeze out the excess moisture. Fluff it a bit with your fingers then measure out the ½ cup.
***To keep gluten free - be sure to check the ingredients on your worcestershire sauce. Some brands contain wheat.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 291Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 126mgSodium: 634mgCarbohydrates: 14gFiber: 2gSugar: 6gProtein: 26g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.
I think my 1st post only showed 3 stars after a highly rated review. I meant 5 ⭐⭐⭐⭐⭐! Sorry. Now go make this meatloaf!
haha so happy you liked the meatloaf Charla!