1 1/2 pounds ground beef

1/2 cup gluten-free Panko bread crumbs (I used Ian’s gluten-free Panko)

2 eggs

1 teaspoon garlic powder

1 teaspoon seasoned salt

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried parsley flakes

Couple dashes of gluten-free soy sauce (I used San-J Organic Tamari)

Organic gluten-free ketchup (I used Cucina Antica – this is good and tastes better than Heinz!)

Prepared mustard

Real maple syrup

Preheat your oven to 375 degrees Fahrenheit. In a large bowl combine the ground beef, eggs, Panko, and seasonings. Add a couple dashes of soy sauce and a couple of squirts of the ketchup. You want enough ketchup just to make the ground beef really stick together. Combine everything until thoroughly mixed.

Place meatloaf in a medium-sized baking dish that has been sprayed with nonstick cooking oil (use something Paleo friendly like olive oil or coconut oil). In the same bowl, add a couple squirts of ketchup, some mustard, and about a tablespoon of the maple syrup, and stir to combine. Taste to see if you need more of one or more ingredients. When you’re happy with the flavor, pour the sauce over the top of the meatloaf, evenly coating it.

Bake at 375 degrees Fahrenheit for about 50 minutes, or until the meatloaf tests done.

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