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

Gluten Free Meatloaf

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

Equipment

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

Ingredients

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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Serving Size: 1slice | Calories: 241cal | Protein: 28g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 118mg | Sodium: 820mg | Potassium: 484mg | Total Carbs: 15g | Fiber: 1g | Sugar: 4g | Net Carbs: 14g | Vitamin A: 158IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 3mg
Recipe By:Sam Guarnieri