Gluten-Free Meatloaf
What makes this recipe special is its perfect balance of taste, texture, and ease. It’s made with wholesome ingredients, and instead of regular breadcrumbs, we use gluten-free alternatives that keep the meatloaf tender without making it dry or crumbly.
Equipment
- Mixing Bowl
- Knife & cutting board
- Measuring Cups & Spoons
- Loaf pan or baking sheet
- Parchment paper (optional)
- Small bowl & spoon
- Meat Thermometer (Optional but Recommended)
Ingredients
For the Meatloaf:
- 1 ½ lbs ground beef or a mix of beef and pork
- ½ cup gluten-free breadcrumbs or quick oats/almond flour
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 large egg
- ¼ cup milk dairy or non-dairy
- 1 tbsp Worcestershire sauce make sure it’s gluten-free
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano
- ½ tsp smoked paprika optional, but adds great flavor
For the Glaze:
- ½ cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
Instructions
Step 1: Preheat & Prep
- Preheat your oven to 375°F (190°C). If using a loaf pan, lightly grease it or line it with parchment paper for easy removal. If using a baking sheet, line it with parchment paper or foil for easy cleanup.
Step 2: Mix the Meatloaf Ingredients
- In a large mixing bowl, combine the ground meat, gluten-free breadcrumbs, onion, garlic, egg, milk, Worcestershire sauce, salt, pepper, oregano, and smoked paprika. Use your hands or a spatula to mix everything together until just combined.
- Pro Tip: Don’t overmix! Overworking the meat can make the meatloaf dense instead of tender and juicy.
Step 3: Shape the Meatloaf
- Transfer the mixture to your loaf pan or shape it into a loaf directly on the baking sheet. Pat it gently into a firm loaf shape.
- If you like crispy edges, shaping it on a baking sheet allows more surface area to brown. If you prefer a classic, moist texture, a loaf pan is the way to go!
Step 4: Make & Add the Glaze
- In a small bowl, mix together ketchup, brown sugar, and apple cider vinegar. Spread about half of the glaze evenly over the top of the meatloaf.
- Pro Tip: Save the rest of the glaze for later—adding another layer during baking makes the meatloaf extra flavorful!
Step 5: Bake the Meatloaf
- Place the meatloaf in the preheated oven and bake for 40 minutes. Then, remove it from the oven and spread the remaining glaze on top. Bake for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C).
Step 6: Rest & Serve
- Let the meatloaf rest for 5-10 minutes before slicing. This helps the juices redistribute, keeping it moist and flavorful.
- It might be tempting to slice right away, but trust me—letting it rest makes all the difference in texture!
- Slice and serve with mashed potatoes, roasted veggies, or a simple salad. Enjoy!
Notes
Estimated Nutritional Value (Per Serving)
- Calories: ~300-350 kcal
- Protein: ~25g
- Carbohydrates: ~15g
- Fat: ~18g
- Fiber: ~2g
- Sugar: ~6g
- Sodium: ~500-600mg (varies based on seasonings and ketchup)
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.