Beef, Turkey and Mushroom Meatloaf

For this meatloaf, which is gluten-free, chef Rocco DiSpirito uses puffed rice cereal to bind the meat instead of flour. If you are avoiding gluten, be sure to check the label on the brand of puffed rice you buy; some brands include malt syrup, which is made from barley. Adding egg whites to the mixture further helps bind the meatloaf

DiSpirito also reduces the amount of meat in the recipe by adding ground cremini mushrooms to the mix, which give the meatloaf an earthy, umami-rich flavor while lightening the overall density and texture. Garlic, ketchup, salt, and pepper round out the seasonings for this simple but flavorful main course. The ketchup glaze on top of the meatloaf gently caramelizes in the oven while it cooks, intensifying the flavors. The result is a meatloaf that is savory, moist and tasty, and ideal for a crowd, especially one that might include people who are avoiding gluten. If you like, mix and shape the meatloaf up to a day in advance of cooking it, and keep it refrigerated. Remove the chilled meatloaf from the refrigerator about 30 minutes before cooking it to take the chill off it and ensure it cooks evenly. Serve the finished dish with mashed potatoes and roasted tomatoes.