MeatLoaf is such a flavorful meal and this recipe for BBQ tart cherry meatloaf is no exception!
BBQ tart cherry meatloaf (egg, gluten & dairy free) !
We use grass fed beef or bison, my sons use elk or other game meats. I have known people who mix chicken and turkey ground for a great loaf. I if you are vegetarian there are tons of burger substitutes that you could try in this recipe. Whichever meat you should choose to use for your loaf, this recipe will make your loaf burst with the tart flavor of cherries and BBQ! Enjoy.
BBQ tart cherry meatloaf (egg & dairy free)
- 3 pounds quality ground meat or a mix of ground meats or vegetarian meat substitute - which ever works best for your family!
- 1 medium onion or about ¾ to 1 cup finely chopped
- 1 tablespoon olive oil
- 3/4 cup sweet bbq sauce divided gluten and dairy free
- ¼ cup tart jam or cherry concentrate refrigerated in the natural section of the store.
- 1 cup of gluten free bread crumbs possibly a little more
- Himalayan salt or sea salt
- dash of pepper
- This make a meatloaf in a 8x8 pan.
- Heat a nonstick pan to medium, add oil and finely chopped onions.
- Saute' onions until translucent and then add in a little bit of the bbq sauce. You’ll want to glaze the onions in the bbq sauce so they are fully cooked and sweetened. Adding the onions cooked like this is one of the most important steps as it adds a ton of flavor and moisture to the meatloaf.
- In a large bowl combine the ground meat with your hands (I like to use food grade disposable gloves in case I need clean hands really quickly for kiddos, important call…)
- Add in most of the rest of the bbq sauce - reserving about 2 tablespoons for the top. Add cooked onions, cherry jam, salt, pepper and gluten free bread crumbs or Panko.
- Mix until completely combined, if it seems dry add a little more cherry jam, if a little too wet, more Crumbs.
- Press into the pan and then poke holes across the top and spread the rest of the bbq sauce across the top and into the holes.
- Bake 400 degrees for about 35 minutes or until the edges are all bubbling and the center temp reads 165 degrees.