This gluten-free meatloaf is just like my mom used to make it with a sweet and tangy glaze topping. Juicy and tender meat packed with a flavorful seasoning mix and gluten-free breadcrumbs to make the classic loaf shape.
Gluten-free meatloaf is one of my family’s favorites, inspired by my mom. I have been making meatloaf since I was a teen, and I am thrilled to share my tried-and-true recipe for classic meatloaf made gluten-free with you. Over the years, I’ve perfected this recipe to make it not only gluten-free, but also foolproof for any cook.
My gluten-free meatloaf recipe is super easy to make, perfectly seasoned, and topped with a sweet and tangy glaze that takes it to the next level. You won’t get a dry or flavorless meatloaf with my recipe—just a comforting, delicious dish that’s sure to become a family favorite in your home, too.
Gluten-Free Meatloaf
Ingredients
- 1 1/2 pounds lean ground beef, 90% or leaner
- 1 large egg, whisked
- 1 cup gluten-free bread crumbs
- 2 tablespoons gluten-free Worcestershire sauce, I use Lea & Perrins
- 1/4 cup milk, dairy-free use almond, cashew or coconut milk
Seasoning Blend
- 2 tablespoons dried chopped onion
- 1 tablespoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/4 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon pepper
Glaze
- 3/4 cup ketchup
- 1/4 cup brown sugar
- 1/2 teaspoon ground mustard
Instructions
- Preheat oven to 350°F. Line an 8×4-inch loaf pan with parchment paper if you do not want to slice the meatloaf in the pan.
- In a large bowl, stir together the whisked egg, breadcrumbs, seasoning mix, Worcestershire sauce, and milk and let sit for 2-3 minutes.
- Add the ground beef to the breadcrumb mixture, and use your hands to mix together to fully combine. Do not overmix the meat or the meatloaf will be tough.
- Add the meat mixture to a loaf pan. Pat the meat down into an even layer.
- In a small bowl, stir together the glaze ingredients. Pour the glaze on top of the meatloaf and spread it into an even layer.
- Bake on the middle rack for 1 hour and 15 minutes for an 8×4. or until the internal temperature reaches 160°.
- Let the meatloaf rest for 10 minutes before cutting and serving.
Notes
- For a dairy-free option, use unsweetened almond milk, cashew, oat, or coconut milk.
- I use an 8×4-inch glass loaf pan for my meatloaf, but I have tried it with a 9×5-inch loaf pan. If your pan is wider, it has less depth, so you will have to adjust the cooking time. When I used the 9×5-inch pan, I cooked it for 1 hour.
- You can also shape the meatloaf into a log and bake it on a baking sheet If you don’t have a loaf pan.
- If you slice it while it is still too hot, it may fall apart. I always let my meatloaf cool for 10 minutes before slicing it.
- Allow the breadcrumb mixture to sit for 2-3 minutes before adding the beef. This step helps keep your meatloaf from being too dry.
- If you want to prepare your meatloaf beforehand, just assemble it like normal, except for adding the glaze. Cover the meatloaf with plastic wrap and place it in the refrigerator. When ready, remove it from the refrigerator, add the glaze to the top of the loaf, and bake as directed.
- The meatloaf is fully cooked when the internal temperature reaches 160°F. If your meatloaf is a little pink but is 160°F, the meatloaf is ready to eat.
- Store any leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Meatloaf Step-by-Step
Gather all your ingredients together.
Preheat the oven to 350°F and line an 8×4-inch loaf pan with parchment paper. If you’re okay with slicing your meatloaf in the pan, skip this step. Whisk 1 egg and add it to a large mixing bowl. Mix in 1 cup of gluten-free breadcrumbs, 2 tbsp dried chopped onion, 1 tbsp onion powder, ½ tsp garlic powder, ½ tsp thyme, ½ tsp dried oregano, 1 tsp dried parsley. ¼ tsp paprika, 1 tsp salt, ¼ tsp black pepper, 2 tbsp Worcestershire sauce, and ¼ cup milk (or dairy-free alternative). Let the mixture sit for 2-3 minutes to allow the breadcrumbs to soak up the moisture.
Use your hands to mix in 1 ½ lbs of lean ground beef to the breadcrumb mixture. Mix until fully combined, but do not overwork the meat. Overmixed meat will become tough.
Place the meat mixture into the loaf pan and pat down to an even layer.
Make the glaze in a small bowl. Mix together ¾ cup ketchup, ¼ cup brown sugar, and ½ tsp ground mustard.
Pour the glaze over the top of the meat mixture.
Place the loaf pan in the preheated oven on the middle rack. Bake the meatloaf for 1 hour and 15 minutes. The internal temperature should reach 160°F.
Remove the loaf from the oven and let it cool for 10 minutes before slicing. Serve and enjoy!
Serving Suggestions
I always serve this to my family with my gluten-free mashed potatoes and steamed peas, because that’s how my mom did it. Serve it with your favorite style of potatoes or any vegetable of your choice.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave until heated through.
You can freeze meatloaf either before or after baking. For unbaked meatloaf, wrap it in foil or plastic wrap, place it in a freezer bag, and freeze for up to 3 months. Defrost it in the refrigerator overnight, add the glaze, and bake as directed. For baked meatloaf, let it cool completely before wrapping it in foil or plastic wrap, placing it in a freezer bag, and freezing for up to 3 months. Defrost in the refrigerator overnight and reheat in the microwave or oven.
I recently started my gluten free journey and this meatloaf was delicious! My hubby and kids liked it and said this was the best meatloaf I’ve ever made! Definitely my new go to recipe. Can’t wait to try more of your recipes. Thanks for sharing them!
Will 85/15 beef be okay? That’s all I have on hand.
Hi Christen, it should be okay, but you may end up with a lot of fat pooling around the bottom.
I normally don’t follow recipes – I use them for inspiration. OK, I didn’t actually measure the ingredients but I did follow the recipe using whole milk. This was really good and I will definitely make it again.
My first time ever commenting on any recipe or on anything…..this was SO very good! The seasoning measurements were right on for me. I didn’t have enough of gf bread crumbs, I used 1/2 gf oats and 1/2 gf crumbs (I did soak for a couple of minutes ) and it worked great. My gf daughter and her family enjoyed it, even the grandkids gave it a thumbs up! It’s a keeper!
Thank you!
This meatloaf is fabulous! It may be the best I’ve ever had and I’m 75+! I used gf bread crumbs and lactose free milk. It held together well, and the topping was the perfect touch! I have a lot of sensitivities to foods and ingredients, and I felt great after eating it and today! My husband loved it too! I can’t wait to make it again! Thank you! I’m anxious to try more of your recipes!
This meatloaf was delicious! My family is jot gluten free but I have a mild dairy allergy, so I used regular bread crumbs and made sure they were dairy free. I also substituted the dried chopped onion for half of a diced fresh yellow onion (it’s what I had at home), and both substitutes still worked! It was amazing and so easy to make! Also, 10/10 recommend the glaze! It tied the whole dish together.
So tasty! Used half an onion, and added two diced jalapeños and omitted the brown sugar.
This recipe is great!!!! The meatloaf is moist and not dry and the glaze
is so sweet and flavorful. I will definitely be making this again and again
We Loved the meatloaf!!! It was great!! Didn’t taste like anything was missing.😁Looking forward to trying more of your gluten free meals!!
I made this today and to my pleasant surprise, my husband and son loved it and we didn’t even have leftovers like we typically do. A keeper for sure and will be making this a lot for fall and winter meals.
Outstanding flavor!
The best meat loaf recipe and a family of 6 say it’s a “keeper”. And it’s gluten free. Thanks!
I am new to no wheat and gluten free diet, and your Gluten Free Meatloaf with a dairy free option was a good find. Enjoyed the meatloaf, and am glad to find a recipe that tastes good and helps me get my footing. You give me hope I can enjoy cooking delicious food on my new diet.
Excellent! Will be my go to recipe. I used ripple unsweetened plain milk instead of dairy milk
Delicious meatloaf recipe, everyone loved it!
I made it using my GF sliced bread, torn into small pieces for the bread crumbs and a “flax egg”.
I had no GF bread crumbs, so I tried oats. Worked perfectly. Everyone loved it! Thank you!
Yes…My Mom never used anything else but oats…the old fashioned kind. Just make sure that your oats is made in a gluten free facility….also, notice you let it soak in the liquid, 2-3 minutes, do not skip this step…and I have used oat milk also…this is a great recipe…if you are taking it to serve to others…only thing that I would change is only 1 TBSp of onion flakes and use the tsp of onion powder and the rest of spices…this is a great recipe…you can use barbaque sauce on top for a different twist…I have also made it in a 9×13 pan…doubled the recipe for a crowd…and cut in squares…easy to serve…but the cooking time will change, because it is not as high…check at 40 minutes w/your thermometer…
I haven’t made this yet but planning to. is there an onion seasoning alternative? my family doesn’t like the taste of onion.
Hi Sarah! You can just leave out the onion seasoning. Or you can use just a little onion powder, as it is not a strong onion flavor.
My husband made this last night. It was delicious! My guests could not believe it was gluten free. We used Cauli Crunch cauliflower crumbs because the store did not have gluten free bread crumbs. Although the were pricy, it was definitely a “do again” dish. Thanks for the recipe!
You can use old fashioned oats, My Mom never used anything else!!…Make sure it is made in a factory that is nongluten…I like to break it up a bit in the blender and throw it in the almond milk or oat milk to soak a bit while I am gathering the other ingredients….you can also use in meatballs….I have seen people use almond flour also,,,,the gluten free bread crumbs can be expensive…you can also use the quick cook oatmeal…no need to knock it down in the blender….
The absolute best meatloaf that I have ever tasted and made! I followed the instructions exactly and I added GF Panko. My teen boys couldn’t believe that this was actually meatloaf and that I had made it, including the simple and flavourful sauce that goes on top. So moist! Thank you for an amazing and simple recipe!
The best meatloaf we’ve ever had! Thank you for the delicious recipe.
I love this meatloaf! The recipe is easy and it tastes delicious. I have served it to friends and family and they were surprised when I said “gluten-free.” Thank you for an easy recipe a beginner CAN do that tastes great!!
So good! My gluten/dairy eating husband said this was his favorite meatloaf we’ve ever had!
I love this recipe and your cookbook! You give easy, especially for a beginner cook, directions. AND the food tasted GREAT! THANK YOU!!
I typically don’t take the time to comment on recipes but this awesome meatloaf! I have a celiac and a dairy allergy in my house. The only thing I did different is used oat milk. The recipe is perfect!
I have made this a few times. I’m the only one in my family who is gluten-free, and staying with my sister and her family is quite the challenge as far as food. They are the pickiest eaters. Last time and tonight I used gf crackers, as I had no bread. Forgot to add the milk, so fingers crossed. It smells delicious and my boyfriend has even commented on how good it smells.
Easy and delicious. Followed exactly but didn’t have dehydrated onions.
Used very little sugar in the glaze. The recipe is delicious. Thank you
This was great. Used Splenda brown sugar blend and no sugar added catsup in the glaze. Served with fresh mashed potatoes and gluten free brown gravy mix with English peas. Very tasty and moist.
I’m not a huge fan of meatloaf and made this at the request of another. Delicious!! I can’t remember the last time I had meatloaf (maybe 20 years ago?) but I’m glad I broke that trend with this recipe. Made it with MKGF macaroni and cheese… A quality meal.
Best meatloaf and meatballs and chicken and dumplings I’ve ever made. Thank you
Oh my gosh! I made this meatloaf this evening and myself and my family LOVED it! We nearly ate the entire thing! Thank you. My husband said, twice, this is a keeper recipe!
The meatloaf was a huge hit! Absolutely scrumptious!
Best Meatloaf in our lives!
Made dairy and gluten free. Glaze was amazing and I am usually not crazy about glaze. Would never leave this out again. The seasoning mix looked daunting but everyone needed. The flavor was so incredible we could not stop before seconds. I had no gluten free Worcestershire sauce so I made my own. That turned out so great that I am now considering making my own condiments. I wanted to add some crackers vs bread but only had 3|4 cup. Added 1/4 GF Pablo crumbs. Cooled for 10 minutes but still had slices break apart. Will follow your tip about using only bread next time. We din’t care. Delish!
The best meatloaf recipe we’ve had. My husband who is not gluten free is always happy when we have this.
Yummy from Hubby and for myself I made the same using Quorn intead of beef this works as well as I can’t eat alot of meat the stomach doesn’t like it .
I am currently making this recipe for the second time in a week. It is by far the BEST meatloaf recipe (gluten free or regular) that I have ever tasted! My husband has celiac disease (diagnosed at 45) and we have to modify everything we eat. The first time I made this, he said “this is one of the best things I have ever eaten in my life!”. I am lactose intolerant so we modified the recipe by using beef stock instead of milk and it was unreal. Thank you so much for this recipe! Jenn and John
Your recipes are the greatest.. I’ve tried quite a few and I’ve never been disappointed. Thank you.
This recipe is a favorite in our house. I’m actually making it again tonight for dinner. We’re a family of 5 and I have been gluten-free and dairy-free since 2014 so it can be a challenge to make meals that the whole family will enjoy. I’m looking forward to trying more of your recipes. The crispy chicken thighs and Meatballs is next on my list. Thank you so much, Audrey!
I just recently discovered this recipe and boy, is it good!! I’ve never been able to get the spices just right or the moisture just right until now. Even my husband had seconds, and he’s always suspicious of meatloaf! 🙂 Oh!! I also just ordered your cookbook and I can’t wait for it to be delivered! Thank you so so much!!
I just discovered this gem of a recipe for meatloaf!! I could never get the seasonings right, etc. This was fantastic! Even my husband, who isn’t too sure about meatloaf, had seconds!! YAY! And, I have extra for meatloaf sandwiches for lunch. 🙂 Thank you, thank you!!
This is fantastic! Even my picky eaters love it. Thank you!
Excellent recipe! It was good and easy—can’t beat that!! I made some tweaks based on our eating plans and it worked beautifully!! Thank you!!
-in place of egg I used 3tbsp egg beaters
-in place of breadcrumbs, used chickpea crumbs
-in place of milk, almond milk
-in place of Worcestershire sauce, coco aminos
-for ketchup, used a sugar free ketchup
-for brown sugar, used coconut brown sugar
Hi Audrey (: This recipe ROCKS!! I make this often. It’s so quick to put together and always tastes amazing in the end every time!
I don’t eat Beef. Can I use ground chicken or turkey for the Meatloaf
Peggy
Hi Peggy! Yes, you can use ground turkey or chicken with my recipe. You may want to add a tablespoon of olive oil to the mixture because the turkey and chicken are much leaner than the beef. I hope you enjoy it!
This is the most flavorful meatloaf I’ve ever had! We’re not gluten free and I used plain panko breadcrumbs. I used oat milk and it worked well. My 5 year-old approved this and had seconds!
Thank you so much H.L. for the awesome 5-star recipe review! I am so happy that you all enjoyed the meatloaf. Thank you for sharing that you used panko breadcrumbs and oat milk, as I know it will help others. Thank you again!
Seriously delicious! My toddler oddly enough couldn’t eat enough of this recipe, and he’s not typically a huge meat eater. I want to make meatballs using the same recipe to pop in the freezer and to keep on hand for him. Any suggestions on how to adjust the cooking time? THANK YOU!
I make this recipe ALOT. It’s one of the easiest thing to make for dinner and everyone loves it. I use a ceramic casserole dish to cook my turkey in, I use what I have BUT I follow her recipe all the way through and it comes out great! I could eat the whole dish if I’m not careful. One of the tweaks I do though is for the top glaze sauce, I really love bbq sauce and I mixed my Sweet and tangy Stubbs bbq sauce with tomatoes paste. It comes out really good. Thanks for the recipe!
Thank you so much Alyssa for the awesome 5-star recipe review, it really made my day! I am so happy that you make this recipe a lot and everyone loves it. Thank you for sharing the bbq sauce tip, as I know it will help others. I like meatloaf with bbq sauce too. You are so welcome, I love sharing what I make for my family. Thank you again!
Hi Audrey, love this meatloaf recipe, I can’t use Worcestershire sauce I’m allergic to it so I use bbq sauce and comes out great thx
Thank you so much Cindy for the awesome 5-star recipe review! I am so happy that you love the meatloaf recipe. Thank you for sharing what you use in place of the Worcestershire sauce, as I know it will help others. Thanks again!
Full on Bliss!
Thank you so much Tanna for the awesome 5-star recipe review! I am so happy that you enjoyed the meatloaf. Thanks again!