Grated carrots and onions add a nutritional boost to this delicious meatloaf, while the mustard and Worcestershire sauce ensure a hearty flavor.
2 pounds lean ground beef
1/2 cup rice cracker crumbs
1 yellow onion, 1/2 chopped, 1/2 thinly sliced, divided
1 cup grated carrots
1 egg, lightly beaten
1 (15-ounce) can tomato sauce, divided
2 to 3 teaspoons gluten-free yellow or Dijon mustard
1 tablespoon gluten-free Worcestershire sauce
Salt and pepper to taste
2 teaspoons brown sugar
Preheat oven to 400°F. Lightly grease a 9-inch loaf pan with cooking spray; set aside.
In a large bowl, combine beef, cracker crumbs, chopped onion, carrots, egg, 1/4 cup tomato sauce, mustard, Worcestershire, salt and pepper. Transfer mixture to prepared pan. In a small bowl, combine remaining tomato sauce with sugar. Pour sauce over the meatloaf and scatter sliced onions over the top.
Arrange pan on a small baking sheet and bake until cooked through and deep golden brown, about 1 hour. Set aside to let cool for 10 minutes before slicing and serving.
Per serving (about 6oz/173g-wt.): 250 calories (120 from fat), 13g total fat, 5g saturated fat, 95mg cholesterol, 540mg sodium, 10g total carbohydrate (2g dietary fiber, 5g sugar), 22g protein