A soft, smooth gluten-free meatloaf made from high-quality grassfed sirloin from Harry's Farmer's Market. Breadcrumbs are from Udi's white sandwich bread and are gluten-free. Lea and Perrin's worcestershire sauce is listed as gluten-free online also, but anyone especially sensitive to gluten should always use their own judgement as to ingredients they can tolerate or not. This meatloaf makes 8 very sizeable dinner portions or 12-16 lunch portions. It freezes beautifully, and the roasted minced veg mix and the breadcrumbs can always be made ahead as ingredients and frozen until meatloaf mixing day. This recipe only uses grassfed ground beef, but substituting 1 of the 4 lb of beef for a 1 lb of pastured ground pork would be very nice, too. This is best made ahead and let rest in fridge overnight, or frozen and thawed in fridge later before gently reheating (see below).
Note: I have digestive issues, so that's one reason I regrind the meat in the food processor, to make it easier to digest, but also because I like the finer texture better in the loaf. If you don't want the dairy, it works well enough with leaving out the small can of evaporated milk, given the full can of coconut milk that's already in there. I'm ok with some dairy and I like the creamy texture it gives, but it can be left out no problem. —RoinGa