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Two slices of glazed gluten-free meatloaf served with creamy mashed potatoes and green peas on a white plate, showcasing a comforting homemade meal.
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5 from 46 votes

Gluten-Free Meatloaf

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.
Prep Time10 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 25 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: gluten-free meatloaf
Servings: 8 servings
Author: Audrey Roberts

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 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 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 8x4. or until the internal temperature reaches 160°.
  • Let the meatloaf rest for 10 minutes before cutting and serving.

Video

Notes

  • For a dairy-free option, use unsweetened almond milk, cashew, oat, or coconut milk.
  • I use an 8x4-inch glass loaf pan for my meatloaf, but I have tried it with a 9x5-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 9x5-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

Serving: 1serving | Calories: 233kcal | Carbohydrates: 25g | Protein: 21g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 77mg | Sodium: 621mg | Potassium: 457mg | Fiber: 1g | Sugar: 13g | Vitamin A: 201IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 3mg