Easy & Delicious BRISKET Meatloaf -- Gluten Free, Paleo, Whole30, GAPS, Keto Meatloaf

breadcrumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide a healthier option while crushed crackers are often cheaper.

ground brisket

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is lower in fat, while ground beef is typically less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, and seasoned water can save costs.

ketchup

🥗Healthier: sugar-free ketchup

💰Cheaper: tomato paste

Sugar-free options reduce calories, while tomato paste is often cheaper.

Put all the ground brisket into a large soup pot.

Wash hands before adding spices.

Add 1 tablespoon of salt, 1 tablespoon of black pepper, and 2 tablespoons of garlic powder to the brisket.

Mix the ingredients with hands, ensuring to mix well and get to the bottom of the mixture.

Fill a vintage CorningWare loaf pan with about 2 pounds of the meat mixture, making sure not to overfill it due to grease drainage.

Even out the remaining meat mixture into a 9x13 Pyrex pan.

Prepare to freeze the second meatloaf by letting it cool after baking, then cut into portioned pieces and freeze on a tray lined with wax paper before transferring to a gallon Ziploc bag.

Add ketchup on top of the meatloaf, using an entire 32-ounce bottle for the 5-pound loaf and the remainder for the 2-pound loaf.

Shake the pan to even out the ketchup on top.

Preheat the oven to 375°F (190°C).

Bake both meatloaves in the oven for about 45 minutes, checking for doneness and ensuring the ketchup doesn't burn.

After 45 minutes, check the meatloaf; if not done to preference, return it to the oven for an additional 15 minutes for caramelization.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens