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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.
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
15
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Course:
Main Course
Cuisine:
American
Keyword:
gluten-free dairy-free meatloaf, 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
US Customary
-
Metric
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 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.
Video
Notes
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!"
Nutrition
Serving:
1
serving
|
Calories:
373
kcal
|
Carbohydrates:
11
g
|
Protein:
23
g
|
Fat:
25
g
|
Saturated Fat:
9
g
|
Cholesterol:
135
mg
|
Sodium:
397
mg
|
Potassium:
388
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
135
IU
|
Vitamin C:
0.8
mg
|
Calcium:
81
mg
|
Iron:
3
mg