Lamb Loaf

This is based on my grandma's meatloaf recipe (which I already had converted to GFCFSF; see HERE), but for this one I totally switched it up and made all sorts of substitutions. This recipe is gluten-free, casein-free, soy-free, egg-free, and tomato-free!!!

Personally, I think lamb is gross, so I only managed to get a few bites of this in and that's as far as I could go. But the rest of the family ate this -- even my picky 3 year old had a slice.

Meatloaf Ingredients
1 lb. ground lamb
1/4 lb. thick ground beef
2/3 cup GF bread crumbs of your choice (Tonight I used 1/3 cup crumbled Breads by Anna + 1/3 cup of amaranth bread crumbsmixed with quinoa flakes)
2/3 cup milk sub (tonight I used coconut milk)
2 eggs subbed out (I used Ener G egg replacer to equal 2 eggs)
1/4 cup grated onion
1 scoop of mashed sweet potato (because I had it!)
some salt and pepper

Topping Ingredients
3 Tbsp. brown sugar
1/4 cup Nomato tomato-free ketchup
Some nutmeg

Directions
Pre-heat oven to 350 degrees F. Let bread crumbs soak in your milk sub while you make the other stuff. Mix your meat with the onions. Add egg sub. Add bread crumbs/milk sub mixture. Mix it all up with your hands. (Squish!) If you're adding some sweet potato mash, do it now (or maybe baby food would work too?). Put the mixture into your awesome meatloaf pan (get one HERE if you haven't already). Mix up the topping and spread it on top. Cook in the oven for 90 minutes.