Gluten-Free Meatloaf with Ginger-Sriracha Glaze

When I was preparing for Charlie to move into my small studio apartment over the summer, I had to do some serious dehoarding. I knew the closets would be the hardest emotional battle of me versus the Good Will bag (because I definitely am going to wear my sweet 16 dress again one day). But what I didn’t prepare for was having to look at my cookbook collection with fresh eyes, a steel heart, and a pair of metaphorical pruning shears.

I’m lucky to be at a place in my career when I get a lot of book swag sent my way. But the result of not buying something yourself, is that you don’t always have the anticipation required to immediately rip open the package and devour the contents. If a cookbook makes its way into my possession during a particularly harried day, it can end up in a pile on the coffee table, left to die a slow death under a stack of month-old New Yorker magazines.

Even the cookbooks I’ve taken the time to read and neurotically affix post-it notes to, seem to get lost in the avalanche of 4-color collections of photos and recipes. So making room for my new roommate gave me the opportunity to get a little cut throat with which of these books got to stay, and which joined my jean collection from 2002 in the giveaway pile. And at the same time, it also reintroduced me to a lot of my long forgotten favorites.

One of the more recent additions was Dana Cowin’s Mastering My Mistakes in the Kitchen, which I helped her celebrate last fall during this event. There were a fair number of post-it notes sticking out of the top, so I thought it was high time I made good on my promise to myself to either make or get inspired by one of the recipes.

A dish that I had long had my eye on was her Korean Meatloaf. I loved the idea of doing an Asian-y spin on this Midwestern classic. And knew it would be a fun recipe, like the meatballs that I brought to her cookbook potluck party almost exactly a year ago, to adapt a gluten-free version for.

The main ingredient in the tangy glaze, in addition to the requisite ketchup, was the Korean red pepper sauce Gochujang. And sadly it’s one of the few Asian condiments that I’ve been unable to find a gluten-free version for. My mouth waters just thinking about slathering it on Momofuku pork buns in a past life.

So instead of the Korean version, I decided to stick with a more generic pan-Asian approach with the stalwart condiment of all vaguely Asian dishes: sriracha.

Underneath that spicy sriracha and ketchup glaze, I put together my loaf with gluten-free oats, grassfed ground beef and just a bit of ground pork to keep it fatty and moist. Minced fresh ginger and lots of garlic made it smell particularly intoxicating during the hour it was in the oven.

If you’re looking for a gluten-free meatloaf recipe with a little bit of a twist, I hope you’ll take a page out of Dana’s well-loved, and now re-discovered, cookbook and give this beef version with spicy ginger-sriracha glaze a try.

Also, would love to know what cookbook favorites are lingering underneath your piles of New Yorker magazines. Let me know your old go-to’s or what you’re currently inspired by in the comments! Perhaps I will have to re-hoard by tracking some of them down.

Xo
Phoebe

Gluten-Free Meatloaf with Ginger-Sriracha Glaze

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Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Author Phoebe Lapine

Ingredients

For the glaze

• 1 cup ketchup
• 1 teaspoon minced ginger
• 1 garlic clove minced
• 1 tablespoon sriracha

For the loaf

• 2 large eggs beaten
• 4 scallions finely chopped
• 2 teaspoons minced ginger
• 2 garlic cloves minced
• 1 tablespoon gluten-free tamari
• ½ cup gluten-free oats
• 1 teaspoon sea salt
• 1 pound ground beef
• 1/2 pound ground pork

Instructions

• Preheat the oven to 375 degrees.
• In a small mixing bowl, combine the ingredients for the glaze.
• In a large mixing bowl, whisk together the eggs, scallions, ginger, garlic, tamari, gluten-free oats and salt. With clean hands, fold in the beef and pork, being careful not to overly break it apart, until the ingredients are distributed.
• Form the meat mixture into a loaf on a parchment paper-lined baking sheet. Slather the top and sides with half the glaze.
• Bake in the oven for one hour, until the top is starting to caramelize and the bottom has formed a crust. Let the meatloaf stand at room temperature for 15 minutes before slicing into slabs. Serve alongside mashed potatoes.

Nutrition

Serving: 4g

If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!