Gluten-Free Meatloaf
Published
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, homemade, or use gf store bought
- 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. Add a crustless apple pie for dessert for a meal that feels truly special.
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.
Really yummy! I made a double batch because 3# packs of ground beef were on sale. I baked half. The other half I popped in plastic wrap and in a freezer bag, with a sticky note inside the bag too with instructions for the glaze and cooking. Thanks for this recipe.
I will double the glaze next time and add 1 Tbs apple cider vinegar.
love your recipes
I shocked everyone when I told them after they were done eating it was gluten free! it tasted great and easy to make!
Just making meatloaf this evening and figure I should drop a comment to say I use your recipe often, and we love it.
Thank you!
Janice
Can I use oatmeal instead of the breadcrumbs?
Hi Carol, we haven’t tested oatmeal in this recipe.
Gluten Free and dairy free came out tasty and great ❤️ Really good recipe for the family.
This meatloaf was absolutely delicious. My Texan husband loved it, my picky 3 year old loved it, and I loved it. I will make it this way from now on!
DELICIOUS!!! Thank you for sharing! 🙂
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!