Cooking and Serving: 21 minutes | 10 servings
Ingredients
How to make gluten free meatloaf | Ingredient substitutions
Description
Prep Time: 20 minutes | Cook Time: 1 hour hr 10 minutes mins | Total Time: 21 minutes | Servings: 10 servings
Ingredients
How to make gluten free meatloaf
Expert Tips
Ingredient substitutions
Notes
* How to make gluten free meatloaf
* Ingredient substitutions
* Gluten Free Meatloaf Recipe
* Storage & reheating instructions
If you think of meatloaf as a lot of work, remember that you only need to
combine some basic ingredients in a single bowl: beef, spices for depth of
flavor, a binder like quick oats, grated cheese for texture and flavor, milk for
moisture, and eggs as a binder. Then, you only need to shape and bake.
Most meatloaf recipes call for either breadcrumbs as a binder, like we use in
our gluten free meatballs
oats. I prefer to use the oats and make meatloaf without breadcrumbs because
they maintain some subtle texture in the milk. But you can use coarse
breadcrumbs if you prefer.
You can make this adaptable recipe with all dried herbs or mostly fresh, but my
favorite way to make it is with dried onion, garlic, cumin, and plenty of fresh
You can make this same recipe as miniature meatloaves instead of one large
meatloaf. That way, they cook faster and look a little more special on top of a
mound of mashed potatoes.
Of course, you don’t need the glaze but it really adds a lot of flavor, color,
and keeps the meat moist and tender. Warm, flavorful, and fragrant, meatloaf is
the ultimate comfort food. Make it for your family tonight!
overhead image of ingredients for gluten free meatloaf in small bowls on marble
image of ingredients for gluten free meatloaf in small bowls on marble surface
* Milk: Adds moisture, flavor, and softens the oats
* Eggs: Act as a binder to hold the meatloaf mixture together as it bakes, and
* Worcestershire sauce: Adds that “umami” depth of flavor
* Oats: Help bind the mixture together, retain moisture, and provide structure
* Parsley: Adds an earthy flavor, some color and brightness
* Salt: Brightens and balances the other flavors
* Cumin: Adds a smoky taste and aroma
* Mustard powder: Adds a tangy flavor and a little spiciness
* Onion flakes and garlic powder: Add richness, savory flavor, and the minced
dried onions add some subtle sweetness with a less pungent aroma than if you
* Cheddar cheese: Adds cheesy flavor, richness, and some sharp depth to the
* Ground beef: I like to use 90% lean ground beef so that the meatloaf leaks
less fat during baking. There are enough other ingredients that add flavor
and moisture that the meatloaf is never dry. You can also use a combination
of beef, pork and/or veal.
* Ketchup: Provides flavor, moisture, sweetness and a touch of acidity as the
* Dijon mustard: Adds a smoky sharpness to the glaze, and thickens it a bit to
help keep it in place.
* Brown sugar: Adds depth of flavor, more sweetness, and helps the meatloaf
develop a nice outer crust.
HOW TO MAKE GLUTEN FREE MEATLOAF
ASSEMBLE THE MEATLOAF INGREDIENTS
* Place the milk, Worcestershire sauce and eggs in a large bowl and whisk to
* Add the herbs, spices, and quick oats, and mix again to combine fully.
* Mix in the grated cheese.
* Break up the ground beef on top of the wet mixture, and knead it in gently
Light yellow and brown ground spices, chopped green fresh parsley, and quick
oats on top in same mixing bowl
yellow and brown ground spices, chopped green fresh parsley, and quick oats on
top in same mixing bowl
shredded yellow cheddar cheese on top of wet mixture
yellow cheddar cheese on top of wet mixture
light red ground beef on top of other ingredients in bowl
red ground beef on top of other ingredients in bowl
mixed meatloaf mixture with red beef, green parsley leaves, yellow cheddar in
meatloaf mixture with red beef, green parsley leaves, yellow cheddar in bowl
SHAPE & GLAZE THE MEATLOAF, THEN BAKE
* Using wet hands, shape the meatloaf on a prepared baking sheet into a loaf
shape about 10-inches long a wet spatula. You can place the loaf in a loaf pan and bake it that way, but
I find it takes longer to bake that way and doesn’t taste any better.
* Whisk together the glaze ingredients (ketchup, brown sugar, and Dijon
mustard) until smooth.
* Cover the top and sides well with about 2/3 of the glaze using a spoon or
* Bake at 350°F for one hour.
* If the internal temperature is not yet 160°F, lower the oven temperature to
325°F and continue to bake until done.
* Let the meatloaf rest for about 20 minutes before slicing and serving with
the rest of the glaze.
meatloaf mixture shaped into 10-inch x 5-inch rectangular loaf on white paper on
top of aluminum foil on gold rimmed baking pan
mixture shaped into 10-inch x 5-inch rectangular loaf on white paper on top of
aluminum foil on gold rimmed baking pan
hand holding small round metal mixing bowl with red ketchup mixture and very
holding small round metal mixing bowl with red ketchup mixture and very small
red ketchup glaze on top of shaped raw meatloaf on baking pan
ketchup glaze on top of shaped raw meatloaf on baking pan
whole baked meatloaf on white paper on pan
baked meatloaf on white paper on pan
USE AN INSTANT READ THERMOMETER
It can be hard to tell when recipes made with ground beef mixtures like meatloaf
or meatballs are cooked all the way through just Ground beef is safe to eat when it’s cooked to 160°F, so it’s best to insert an
instant read thermometer into the center of the meatloaf when you think it’s
HANDLE THE MEAT GENTLY
The beef is the last ingredient we add to the meatloaf mixture so that we don’t
overwork it. Combine all of the other ingredients well first, then break up the
raw ground beef Then, combine everything together as gently as possible, since overworked meat
can become tough during baking.
The ketchup and mustard glaze adds flavor and helps lock in moisture during
baking. If you don’t care for ketchup, try using a smooth tomato sauce instead.
Add some mustard powder to it, and add at least some of the brown sugar to help
CONSIDER MINI MEATLOAVES
You don’t have to change any of the ingredients to make individual meatloaves
instead of one large, sliced loaf. Just divide the mixture into 10 equal
portions and shape gently into loaves. Bake for about 40 minutes.
This recipe for gluten free meatloaf is made with just the right seasoning mix
for a savory homestyle meal that everyone will love.
recipe for gluten free meatloaf is made with just the right seasoning mix for a
savory homestyle meal that everyone will love.
INGREDIENT SUBSTITUTIONS
I’m not planning to show you how to make gluten free meatloaf—without meat. I’m
not saying it can’t be done, but that is a much bigger job.
I just want to point out that you can use a mixture of ground meats in this
recipe, rather than just lean ground beef. A “meatloaf” mixture of ground pork,
beef, and veal also works great here, but there is a lot more fat in the mixture
than when you use 90% lean ground beef. There will be more rendered fat around
the loaf that you need to wipe away after baking.
There is dairy in this recipe in the milk, and in the grated cheddar cheese. The
milk is easy to replace with any unsweetened nondairy almond milk. I don’t
recommend oat milk, since it has more flavor and is less smooth than almond milk
To replace the dairy cheese, I have made this recipe using Daiya brand dairy
free cheddar-style shreds in place of the cheddar cheese and it tasted great.
You can also replace the cheese with more quick oats and add 2 more tablespoons
I haven’t tried making this recipe without eggs. If you’re avoiding eggs, I’d
recommend experimenting with a “chia egg” (1 tablespoon ground white chia seeds
mixed with 1 tablespoon lukewarm water, mixed and allowed to gel) replacement
for each of the two eggs. I prefer chia to flax seeds since they have a much
MEATLOAF WITHOUT OATS
For the equivalent of quick-cooking oats, I simply pulse certified gluten free
old-fashioned rolled oats in a food processor 2 to 3 times. Any further
processing will give you oat flour.
To substitute the oats entirely
made this recipe with ground gluten free corn flake cereal, plain gluten free
crackers, or coarsely ground gluten free breadcrumbs
If you decide to use a corn flake cereal, be sure to use a very simple corn
flake cereal like the kind that has only two ingredients—corn and salt.
Sweetened cereals like Chex really change the flavor balance of the meatloaf
In the U.S., Lea & Perrins brand Worcestershire sauce is gluten free. Be careful
what brand you use, as some contain barley malt in place of molasses.
It really adds nice depth of flavor to the recipe, but you can leave it out
entirely, or replace it with some gluten free fish sauce or a mixture of
molasses and anchovy paste, even.
Again in the U.S., Heinz tomato ketchup is gluten free, but it does have quite a
bit of added sugar. Organicville ketchup has no added sugar, which is fine
especially since we’re adding brown sugar to it for the glaze.
In place of Dijon mustard, you can add 1 1/2 teaspoons ground mustard powder, or
half yellow mustard and half mayonnaise.
round white plate with slice of light brown meatloaf with red glaze on mound of
light yellow mashed potatoes and green beans
white plate with slice of light brown meatloaf with red glaze on mound of light
yellow mashed potatoes and green beans
Can I make meatloaf without oats?
Yes! You can use coarse panko-style gluten free bread crumbs, crushed gluten
free crackers, or crushed gf corn flake cereal in an equal amount to the quick
Can I make this with ground turkey?
Yes, if you use dark meat ground turkey, the recipe should turn out well. It
might be better to use half ground turkey, half ground beef, for a rich-tasting
meatloaf that tastes just as you’d expect it to taste.
Can I replace the dried onion and garlic with fresh?
Yes! In place of the dried minced onion and garlic powder, saute 1 small yellow
onion, peeled and diced, in 2 tablespoons olive oil for 5 minutes, then add 2 to
3 cloves of minced garlic. Continue to cook, stirring frequently, until the
onion is translucent and the garlic is fragrant (about another 2 minutes). Let
the mixture cool. Reduce the milk mixture after the milk and eggs.
Can I leave out or replace some of the herbs and spices?
Yes! You can leave out the mustard powder and/or ground cumin. You can add dried
or fresh oregano leaves, 1 tablespoon Dijon or yellow mustard, 1 teaspoon
anchovy paste, and/or 1 tablespoon tomato paste.
Can I use tomato sauce in place of ketchup in the glaze?
Yes! You can use your favorite marinara sauce in place of ketchup and Dijon
mustard. I would recommend still adding the brown sugar to help bind the sauce
together and help the meatloaf brown, but you can also leave that out. If your
tomato sauce has any texture, I’d recommend blending it until smooth first. Try
adding some tomato sauce at the start, and then another layer about halfway
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GLUTEN FREE MEATLOAF RECIPE
Prep Time: 20 minutes mins
Cook Time: 1 hour hr 10 minutes mins
Resting time: 20 minutes mins
slices of gluten free meatloaf on oval white platter with scattered parsley
of gluten free meatloaf on oval white platter with scattered parsley
Tender, juicy gluten free meatloaf with a simple sweet glaze, made into single
serving portions or a whole loaf.
FOR THE MEATLOAF MIXTURE
* 2 (100 g (weighed out of shell)) eggs
* ¾ cup (6 fluid ounces) milk
* 1 ½ teaspoons Worcestershire sauce, Lea & Perrins is GF in the U.S.
* 1 cup (110 g) quick-cooking oats, gluten free if necessary
* ¼ cup chopped fresh parsley, or 2 tablespoons dried parsley
* ¾ teaspoon kosher salt
* 1 teaspoon ground cumin
* ½ teaspoon mustard powder
* 2 teaspoons dried onion flakes
* ½ teaspoon garlic powder
* 4 ounces grated sharp cheddar cheese
* 2 pounds ground beef, (about 90% lean)
* ⅔ cup (180 g) gluten free tomato ketchup
* ¼ cup (55 g) packed light brown sugar
* 1 ½ teaspoons Dijon mustard
* Preheat your oven to 350°F. Line a large baking sheet with parchment paper
MAKE THE MEATLOAF MIXTURE.
* In a large bowl, place the eggs, milk, and Worcestershire sauce, and whisk to
* Add the oats, parsley, salt, cumin, mustard powder, onion flakes, and garlic
powder, and mix to combine well.
* Add the grated cheddar, and mix to combine.
* Place the two pounds of ground beef on top, breaking it up lightly with your
hands. Using clean hands or a large spoon, mix the ground beef into the wet
* Do not overwork the beef, or the meatloaf will be tough.
* Place all of the glaze ingredients in a small bowl, and whisk to combine
well. Set the glaze aside briefly.
* To make miniature loaves, divide the mixture into 10 equal pieces. With
clean, moistened hands, shape each piece gently into an oval and place about
2 inches apart from one another on the prepared baking sheet.
* To make a whole loaf, place the same mixture on the prepared baking sheet and
use clean, moistened hands to shape into a large flat loaf about 10-inches
long x 5-inches wide.
* For the mini loaves, use a medium spoon to place 1 to 2 tablespoons of the
glaze on top of each mini loaf. Spread evenly on top.
* For the large loaf, using a large spoon, place about 2/3 of the glaze mixture
on top of the shaped loaf. Using the spoon or a pastry brush, spread the
glaze evenly over the top and sides of the loaf.
* Place the baking sheet in the center of the preheated oven and bake until the
meatloaf or mini meatloaves are browned on the outside and cooked to an
internal temperature of at least 160°F on an instant read thermometer.
* For the mini meatloaves, it will take about 40 minutes for the meatloaves to
reach that internal temperature.
* For the larger loaf, it will take at least 1 hour to bake fully all the way
to the center. After 1 hour, reduce the oven temperature to 325°F and
continue to bake until an instant read thermometer reaches 160°F when
inserted into the center. The outside should be a dark reddish brown.
* Remove from the oven, use a paper towel to wipe away any fat that has leaked
out of the loaf during baking.
* Allow the mini meatloaves to rest at room temperature for 10 minutes before
serving. For the full loaf, allow it to rest for 15 to 20 minutes before
Originally published on the blog in 2015. In 2018, recipe mostly unchanged,
video and most photos new.
| Fiber: 1g | Sugar: 10g | Vitamin A: 504IU | Vitamin C: 4mg | Calcium: 158mg |
Nutrition information is automatically calculated, so should only be used as an
STORAGE & REHEATING INSTRUCTIONS
Whether you’ve made individual meatloaves or a single loaf sliced by
cross-section, you can keep baked and cooled meatloaf fresh in the refrigerator.
Allow the leftovers to cool completely, then wrap each piece or slice tightly in
plastic wrap and refrigerate for up to 3 days.
For longer storage, place the individually wrapped pieces in a freezer-safe
zip-top bag, with all the air squeezed out and freeze for up to 3 months.
Defrost frozen meatloaf in the refrigerator overnight.
To refresh refrigerated meatloaf, sprinkle lightly with lukewarm water and place
in the microwave oven at about 40% power for about 90 seconds or in the toaster
oven at about 325°F for about 5 minutes. Serve with more glaze.
This recipe for gluten free meatloaf is made with just the right seasoning mix
for a savory homestyle meal that everyone will love.
recipe for gluten free meatloaf is made with just the right seasoning mix for a
savory homestyle meal that everyone will love.
This recipe for gluten free meatloaf is made with just the right seasoning mix
for a savory homestyle meal that everyone will love.
recipe for gluten free meatloaf is made with just the right seasoning mix for a
savory homestyle meal that everyone will love.