Foodie Fridays - Not Your Mother's Meatloaf

This hearty fall meatloaf recipe is inspired by the meatloaf my mom used to make. So moist and juicy it never needed extra ketchup or sauce, and a great flavor! Unfortunately my mom's recipe called for crackers or bread crumbs and cream of mushroom soup - both of which usually contain gluten. So here is my gluten free spin on mom's meatloaf!

1 lb. ground beef - You can substitute any ground meat, such as turkey, venison, bison or lamb
1 cup gluten free bread crumbs - I made my own by setting out 4 heels from gluten free loaves of bread to stale and then crumbling them by hand
2 large eggs
2 tbsp. heavy cream
3/4 cup whole milk
1/4 cup chopped mushrooms - I used fresh, but you could use canned or dried as well
1 small yellow onion chopped, or half a large onion
1 tsp. sea salt
Seasoned salt, sage and pepper to taste

Preheat oven to 350. Mix all the ingredients in a medium bowl, you can use a spoon, but I prefer to use my hands. Once well combined add to a greased 5x9 loaf pan. Bake at 350 for about 45 minutes, until the center is no longer pink. Serves 4-5.