Meatloaf (gluten-free, egg-free, dairy-free)

I am one of those strange people that love meatloaf. I always have. Unlike other children who would run and hide at the announcement of "meatloaf for dinner," I'd get quite excited. Today we had our first snowfall, so we needed a good, warm, comforting meal. I also wanted to make something different from the spaghetti/pot pie/burrito regime. So the journey for the perfect meatloaf began...it was successful. Thanks to google, I found inspiration- there is a wealth of variations of gluten-free meatloaf, then add in the egg- & dairy-free, & the varieties do slim a bit, but nothing that quite stood out. I decided to just go for it & hope for the best! The combination I decided on is a good one & surely one that will get us through this winter, which just may be long & cold if today's weather is any inclination. Happy November! p.s. I'll be the first to admit, a picture of meatloaf is not the most appetizing, but I promise, the photo is deceiving & it's really not a leftover Halloween decoration...Enjoy~

Meatloaf

2-pounds ground burger (I used bison)

1 cup crushed brown rice cereal (I used Erewhon's)

1 teaspoon garlic powder

2 teaspoons salt

4 Tablespoons ketchup (plus more for the top)

1 Tablespoon mustard

2 Tablespoons potato starch

1 medium onion, minced.

Directions

1. Preheat oven to 350 degrees.

2. Mix everything, except the burger, until thoroughly blended.

3. Add the burger & mix again, until it's evenly coated.

4. Place in a bread pan & bake for about 30 minutes, then top with ketchup. I didn't measure this part, but basically squeeze it on until the entire top is covered. Continue cooking for another 30 minutes, or until done, if using a thermometer it should read 180 degrees.

5. Serve with baked potatoes & a big green salad (ok, you don't have to, but it's just better that way!)