Making Allergy-Friendly Yet Delicious Meatloaf | Gluten Free/Dairy Free Adaptations | Most Requested

Today I share with you my most requested recipe among my family and friends, my meatloaf recipe. I've had to adapt it to be gluten free since I found out I can't eat gluten and I make a modification to make it dairy free for my mother in this video. I hope you enjoy!
Jen's Meatloaf
(scale up or down easily)
1lb Meatloaf mix or your preferred mix of meat
1 egg
1/4 to 1/3 cup of ground pretzels (or breadcrumbs)
1/4 to 1/3 cup pureed tomatoes
1/8th cup grated parmesan cheese
1 tsp dried parsley (or fresh)
salt and pepper to taste or any other seasonings you'd like
An additional 1/2 cup or so of tomato puree for the top of the meatloaf.
Combine all of the ingredients in a bowl and place in a loaf pan (mini or large) or form your own loafs on a sheet pan. I love using stoneware pans for this recipe. Pour remaining tomato puree over the top of the meatloaf and bake in an oven preheated to 375 degrees for about 30-60 minutes depending on the size of your loafs. The meatloaf will have some slightly crispy edges and the tomato sauce will have created a nice crust while keeping it nice and moist. Enjoy!
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I bought most of the ingredients and made this while watching you! It was like we were cooking together! It's in the oven now and I'll let you know how it turns out!