Please do not omit the topping; it comes from a Southern Living recipe and really makes this meatloaf special.If you don’t use a lean meat, there may be too much fat, some of which you can drain off. (Be careful not to drain off too much because the meatloaf will need some for moisture, plus it’s not all fat, it’s also liquid from the other ingredients.)Bread crumbs (or another “filler” ingredient) definitely make for a tastier meatloaf, but they are not really necessary. The egg, ground meat, fat content, and milk (if used) all allow binding and add enough flavor.Truthfully, I make this meat loaf slightly different each time. For example, when I use almond flour, I add no milk at all, as the liquid is not really needed. However, I do use milk when I include bread crumbs; the liquid is needed in that case. If I have gluten-free bread on hand and I’m serving more than just the two of us, I may use a couple of slices of gluten-free bread torn into pieces (without measuring) and I may add the second egg as extra liquid and protein to balance the extra bread.Using ketchup in both the meatloaf itself and in its topping is my favorite way, but tomato sauce can be used as indicated. Ketchup is more flavorful though; you can choose a healthier brand. Always ensure the ketchup is gluten free; there are a few that are not.I use a standard size Pyrex loaf pan most often, but don’t get hung up on the loaf factor. You can use any microwaveable dish (e.g., casserole dish); just adjust cooking time if needed.Leftovers make terrific sandwiches; you can even fill corn tortillas with slices or chunks of leftover meatloaf, adding cheese, and more.
Recipe by gfe--gluten free easily at https://glutenfreeeasily.com/tasty-meat-loaf-in-mere-minutes-gluten-free-dairy-free/