Gingerbread Boy Meatloaf (Diary & Egg Free Recipe)
The girls have been asking me to bake something in the gingerbread man pan this week. Since we have already made several different cookies (sugar, gingerbread, and shortbread) I decided that we didn’t need any more sweets so we decided to bake a gingerbread boy meatloaf for our meal. If you don’t have to worry about dairy or eggs you can use the same amount of regular milk and eggs in this recipe instead of the non-dairy and egg substitutes.
Gingerbread Boy Meatloaf Recipe
Topping:
- 1/3 cup Brown Sugar
- 1/2 cup Ketchup
- 1 teaspoon Worcestershire Sauce
Meatloaf:
- 1 pound Lean Ground Beef
- 1 Teaspoon Worcestershire Sauce
- 1/2 cup Onion, chopped
- 1 Garlic Clove, chopped
- 1 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/2 cup Almond or Soy Milk
- 2 Egg Substitutes (Ener-G Egg Replacer works awesome!)
- 1 cup Bread Crumbs
Preheat over to 350 F. Spray oil into the bottom of a “Gingerbread Boy”, 8″ x 8″ dish, or 9″ x 5″ loaf pan.
Press the brown sugar evenly into the bottom of your oiled dish. Mix together the ketchup and 1 teaspoon of worcestershire sauce. Spread the mixture over the brown sugar.
Combine the ground beef, onion, garlic, salt, and pepper. Mix in the 1 tablespoon of worcestershire sauce, non-dairy milk (almond or soy), Ener-G Egg Replacer, and bread crumbs. Press the meat mixture into the pan shape. If you like your meatloaf a little sweeter you can another layer of of the topping layer.
Bake for 1 hour or until cooked through. Once done flip the meatloaf out of the pan onto a plate or pan and serve hot.
