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A classic comfort food, this recipe turns traditional meatloaf into gluten free meatloaf with one simple swap. Tender and juicy, with a rich and tangy glaze, this is one dish the entire family will be excited about!

Three slices of gluten-free meatloaf topped with ketchup and plated with mashed potatoes and fresh green beans.

🥘 What Makes This Recipe So Good

  • Meatloaf is a comfort-food classic, hearty and satisfying and so easy to make. Gluten free meatloaf is no different! It’s got that incredible flavor and delightful texture of the traditional version, only it’s made with zero gluten-containing ingredients.
  • This recipe couldn’t be easier to make, and even better, it’s completely foolproof. No more dry, over-baked, tough meatloaf on your dinner table! The gluten-free breadcrumbs bind the mixture together and help retain the moisture from the ground beef, eggs, and milk. The combo not only makes the meatloaf taste good, but it also makes it super tender and moist.

👩🏼‍🍳 Chef’s Tips

  • You’re welcome to use an 8×4 loaf pan if you want. We opted for a baking sheet covered in aluminum foil and shaped the meatloaf mixture into a loaf by hand. If you do the same, make sure you make the loaf as even as possible, so it cooks evenly from one end to the other.
  • Lean ground beef is best to avoid a greasy meatloaf, but if your meat is too lean, you risk the dish turning out dry and crumbly. I recommend using 85/15 or 90/10 ground beef, or you can replace 1 pound of ground beef with 1 pound of ground pork. That blend gives the gluten-free meatloaf another layer of flavor that’s really nice!
  • Meatloaf (traditional or gluten free) is great as a freezer meal. To freeze it unbaked, form the meatloaf as instructed, then wrap it tightly in 2 layers of plastic wrap followed by 2 layers of aluminum foil. Place the wrapped meatloaf in a food-safe sealable freezer bag and freeze it up to 3 months. Defrost it overnight in the fridge, top it with glaze, and bake as instructed below. To freeze cooked meatloaf, follow the instructions below. Let the loaf cool completely, then wrap it the same way and freeze it up to 3 months. Defrost overnight and reheat in the oven or the microwave!
Close-up look at three slices of gluten-free meatloaf topped with red ketchup.

🌾 More Gluten-Free Recipes You Need to Try

Recipe By: Sam Guarnieri

Gluten Free Meatloaf

Prep 15 minutes
Cook 1 hour 30 minutes
Total 1 hour 45 minutes
This classic comfort food is made totally gluten free with a very simple swap!
8 slices


  • Oven
  • large baking sheet
  • Aluminum Foil
  • large mixing bowl
  • small mixing bowl
  • whisk
  • Basting Brush optional
  • internal meat thermometer


For the Gluten Free Meatloaf

  • 2 pounds lean ground beef 85/15 or 90/10 recommended
  • ½ cup diced white onion
  • 2 large eggs
  • 1 cup gluten-free breadcrumbs
  • 2 cloves garlic minced
  • ¼ cup milk of choice whole, 2%, etc.
  • 2 teaspoons salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste

For the Glaze

  • ½ cup ketchup
  • 2 packed tablespoons light brown sugar
  • 1 teaspoon dijon mustard


  • Preheat oven to 350° Fahrenheit. Line large baking sheet with aluminum foil and set aside.
  • Add 2 pounds lean ground beef, ½ cup diced white onion, 2 large eggs, 1 cup gluten-free breadcrumbs, 2 cloves garlic, ¼ cup milk of choice, 2 teaspoons salt, and ½ teaspoon freshly ground black pepper to large mixing bowl. Mix all ingredients together with hands until fully incorporated.
    Ground beef mixture for gluten-free meatloaf in a large glass mixing bowl.
  • Transfer mixture to prepared baking sheet. Form mixture into loaf shape, approximately 8 inches long and 4 inches wide. Set baking sheet aside.
    Ground beef mixture formed into loaf shape on a baking sheet lined with aluminum foil.
  • Add ½ cup ketchup, 2 packed tablespoons light brown sugar, and 1 teaspoon dijon mustard to small mixing bowl. Whisk ingredients together vigorously until fully combined.
  • Brush or pour glaze over top and sides of meatloaf, covering loaf evenly.
    Unbaked meatloaf topped with a bright red ketchup glaze on a baking sheet lined with aluminum foil.
  • Place baking sheet in preheated oven. Bake meatloaf 1 hour, then begin checking doneness with internal meat thermometer. Continue baking meatloaf as needed, checking doneness every 5 to 10 minutes, until meat thermometer reads 155° Fahrenheit when inserted into center of meatloaf.
  • When target temperature is reached, carefully remove baking sheet from oven and set aside. Let meatloaf rest on baking sheet 5 minutes, then cut meatloaf into 8 equally-sized slices and serve with desired sides.
    Baked gluten-free meatloaf topped with deep red ketchup glaze on a baking sheet.
  • Ground Beef: Instead of 2 pounds of ground beef, you can use 1 pound ground beef and 1 pound ground pork, or replace the beef entirely with ground turkey. Keep in mind that very lean meats are more likely to make a dry and crumbly meatloaf.
  • Make it Dairy Free: Use unsweetened almond milk instead of dairy milk.

Approximate Information for One Serving

Serving Size: 1sliceCalories: 241calProtein: 28gFat: 8gSaturated Fat: 3gTrans Fat: 0.4gCholesterol: 118mgSodium: 820mgPotassium: 484mgTotal Carbs: 15gFiber: 1gSugar: 4gNet Carbs: 14gVitamin A: 158IUVitamin C: 2mgCalcium: 34mgIron: 3mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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