a piece of gluten-free meatloaf on a white plate with mashed potatoes and green peas
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5 from 2 votes

Gluten-Free Meatloaf {Dairy-Free Option}

This gluten-free meatloaf is perfectly spiced, juicy and tender. A traditional meatloaf recipe is just like mom used to make, with a sweet and tangy glaze topping. The recipe also has a dairy-free option.
Course Main Course
Cuisine American
Keyword gluten-free dairy-free meatloaf, gluten-free meatloaf
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 373kcal
Author Audrey from Mama Knows Gluten Free


  • 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
  • 1 1/2 pounds lean ground beef (90% or leaner)


  • 3/4 cup ketchup
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground mustard


  • Preheat oven to 350°F. Line an 8x4-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 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 8x4. or until the internal temperature reaches 160°.
  • Let the meatloaf rest for 10 minutes before cutting and serving.
  • Store leftovers in an air-tight container in the refrigerator. The meatloaf can be reheated in the oven or microwave. The meatloaf can also be frozen.



  • If you are going to use a 9x5-inch loaf pan, please check your meatloaf after cooking for 1-hour.
  • Store leftovers in an air-tight container in the refrigerator.
  • The meatloaf can also be frozen. Defrost in the refigerator overnight.  Reheated in the oven or microwave.
  • Mama says, "Always check your labels!"


Serving: 1serving | Calories: 373kcal | Carbohydrates: 11g | Protein: 23g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 135mg | Sodium: 397mg | Potassium: 388mg | Fiber: 1g | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 0.8mg | Calcium: 81mg | Iron: 3mg
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