Lamb, Turkey and Beef Meatloaf-Meatballs (gluten and dairy free)

This is yet another variation on my mom's special meat loaf recipe.  I'm not sure just yet if this will be meatballs or meatloaf.  Probably meatloaf since, as good as these sound to me over spaghetti, with a tomato cream sauce, I don't think I want all that gluten right now.  In a big glass mixing bowl, combine the following:

• 
  1# each: ground lamb, turkey and beef
• 1½c chopped onion and sweet peppers
• 1T seasoned salt and pepper

In a 2c glass measuring container, whisk together the first two ingredients, then add the egg, oats and flax mix:

2 lg. eggs

1T± Sriracha sauce 

½c regular/plant 'milk' or half & half

1c quick rolled oats

¼c ground flax and other seed mix

When the egg, milk and oat mixture are well mixed, let it stand 5-10 minutes to achieve the proper level of 'gloppiness'.

Add this to the meat and chopped vegetables, then mix with a heavy wooden spoon or clean hands. When well mixed, form into meatballs or loaves. Bake at 350° on a parchment-lined jelly roll pan.

For meatloaf, bake for about an hour.  These looked pale after an hour, so I raised the heat to 375° for an additional 15 minutes.  Check to be sure the center is cooked.  Cool 5 minutes or longer before cutting.  Serve this with your favorite vegetable casserole.  Refrigerated leftovers will keep 4-5 days.  When chilled and sliced thin, this makes great sandwiches!  

Meatballs will take less time and should be flipped after half the cooking time.  Start with 20 minutes at 350°.  Flip them, then go another 10-20 minutes.  Check for doneness.  Serve these with your favorite sauce over pasta accompanied by a fresh tossed salad. . .Lin