Classic Gluten Free Meatloaf
My classic gluten free meatloaf recipe is tender and flavorful, made with juicy ground beef, savory onions, and a handful of basic seasonings. Topped with a sweet and tangy ketchup and brown sugar glaze, this old-school recipe is family-favorite comfort food that will be at home on every kitchen table.
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten free, Dairy free option
- Skill Level: Easy
Growing up, I never fully appreciated meatloaf. My family always had ground beef in the fridge or freezer, so meatloaf was just a meal that could be thrown together any night of the week. Nothing special. That’s why, over the years, I kind of forgot about it.
Despite making some creative versions like my French Onion Stuffed Meatloaf and Mozzarella Stuffed Meatloaf recipes, I realized I hadn’t eaten classic meatloaf in years. And I knew I needed to introduce it to my kids. But, of course, I had to make it gluten free. So I dug through the box of recipes my husband got from his mom and pulled out this nostalgic ketchup-glazed meatloaf. This classic meatloaf recipe takes it back to the basics, and it couldn’t be easier to make, even gluten free. And now, well, my kids enjoy it so much that I don’t forget about it anymore!
Does Meatloaf Have Gluten?
Yes, traditional meatloaf recipes do have gluten from regular breadcrumbs, which is why I had to make my version gluten free. Luckily, the only swap is the breadcrumbs. With some slight adjustments to the original recipe, it’s easy to make meatloaf gluten free.
Easy Gluten Free Meatloaf with Brown Sugar Glaze
- Old-fashioned comfort food. This meatloaf is made the traditional way with savory ground beef and basic seasonings. It is then topped with a tangy ketchup and brown sugar glaze that locks in all the flavor.
- Definitely not dry. If you’re someone who has nothing but dry, crumbly memories of meatloaf, this one with ketchup, egg, and milk for plenty of moisture will change your mind.
- Easily gluten free. The only swap is the breadcrumbs, and there are now more options out there than ever before. I’ll even share my favorite below.
Meatloaf Recipe Ingredients and Notes
The ingredients you’ll need to make this easy gluten free meatloaf are relatively inexpensive and easy to find. This recipe is truly a classic in every sense of the word! Below is a short overview of the ingredients, with the full amounts available in the recipe card.
- Ground Beef: I recommend using either 85% or 90% lean ground beef, so the meatloaf doesn’t turn out too greasy.
- Ketchup: Classic ketchup adds a subtly sweet and tangy tomato flavor.
- Milk and Egg: Our binding ingredients, along with breadcrumbs. Milk adds moisture to the loaf while an egg helps bind the ingredients together. Non-dairy milk should work fine, if needed.
- Worcestershire Sauce: I love the hint of umami that Worcestershire sauce brings to the beef. You don’t need a lot, and it really deepens the flavors.
- Mustard: Regular yellow mustard works great, or you can use another preferred kind, like Dijon or even hot mustard.
- Gluten Free Breadcrumbs: Same as in homemade meatballs, breadcrumbs in this recipe work with the eggs to give the loaf structure. Use your favorite gluten free breadcrumbs, just skip panko because the larger size of the crumbs can make the meatloaf gummy. I like to use homemade gluten free breadcrumbs or Aleia’s gluten free bread crumbs, but I have also made this with 4C.
- Onion: Diced yellow onion softens and sweetens while it bakes, for another layer of flavor.
- Parsley: I mix in dried or fresh parsley, along with salt and pepper for seasoning.
- Glaze: For this homemade meatloaf, I whip up a simple and savory glaze made by whisking together ketchup and mustard with a bit of brown sugar.
🍴 In the Cupcakes & Kale Chips Kitchen…
- Loaf Pan – I make my meatloaf in this 9-inch nonstick loaf pan.
- Parchment Sheets – leave some overhanging the sides so you can lift out your meatloaf to slice it.
- Small Spatulas – one of these works well for stirring and spreading the glaze.
How to Make Gluten Free Classic Meatloaf
- Combine the Ingredients: Add all the meatloaf ingredients to a large bowl, and give them a gentle mix. I like to use my hands to avoid overworking the meat.
- Bake: Next, gently press the meat mixture evenly into a parchment-lined loaf pan. Bake the loaf at 350ºF for about 40 minutes.
- Glaze: Meanwhile, whisk together the glaze ingredients. Spread this over the meatloaf (you can use a butter knife or a brush) and then place it back into the oven for another 15-20 minutes. Then, rest for 5-10 minutes, slice, and serve!
Tips for Success
Classic meatloaf is a favorite retro recipe that’s nearly failproof. These are my tips to ensure that this gluten free recipe comes together as seamlessly as possible:
- Don’t overwork the meat. Make sure to only mix the meat mixture until the ingredients are just combined, and do your best to not overwork it. Overworked meatloaf will turn out tough, not tender.
- Avoid packing the meat into the pan. Following the previous tip, don’t press the meat too firmly into the baking pan. Press it just enough to flatten the top, but packing it down will yield a dense, tough loaf.
- To test the flavor of your meatloaf, take a spoonful of the finished meat mixture and cook it in a pan on the stovetop. This way you can test the flavor before you bake the whole thing.
- Check the temperature. Your meatloaf is done when the internal temperature reads 160ºF on an instant-read thermometer.
Variation Ideas
There’s more than one way to adapt this meatloaf to your family’s tastes. Here are some easy ways to switch up ingredients and add-ins:
- Other Seasonings: Salt, pepper, and parsley are a good start, and you can swap in or add more seasonings if you’d like. Try paprika for a bit of smokiness, cayenne for a spicy kick, or Italian seasoning in place of parsley.
- Different Meat: Instead of all ground beef, you can make this gluten free meatloaf with half beef/half ground pork, or use leaner ground meat like chicken or turkey.
- With Gravy on Top: Some people prefer to skip the glaze and serve meatloaf with gravy. Feel free to slather slices with my Gluten Free Brown Gravy if that’s how you like your meatloaf.
- Add Veggies: You can always try incorporating pureed roasted or sauteed vegetables into the meat mixture (like I do in my Roasted Vegetable Meatloaf recipe). Or, sauté diced onion, carrots, and celery to add to the mix. This is a fantastic way to use up some leftover veggies.
FAQs
Plain, unprocessed meat is naturally gluten free, so the 85% or 90% lean ground beef in this meatloaf is safe as-is. Hidden gluten can be found when fillers or sauce are added. This recipe uses plain gluten free breadcrumbs, and you should also check the labels on your Worcestershire sauce.
Breadcrumbs absorb the fats and juices that would otherwise seep out of the meatloaf while it bakes. So while you can’t skip them, you can substitute them with an equal amount of slightly ground oats, 3/4 cup for this recipe.
Old-fashioned oats are a handy alternative to gluten free breadcrumbs. I recommend pulsing the oats in a blender or food processor a couple of times to grind them a bit. Also, make sure to use certified gluten free old-fashioned oats and not instant or quick oats, as these varieties absorb moisture too quickly.
For more information, read Are Oats Gluten Free?
Yes, dairy free milk should work fine here. If you also need the loaf dairy free, check the label on your breadcrumbs.
Usually it’s overworking or packing the meat. Mix only until everything is just combined, and press the mixture into the pan only enough to even out the top. Packing it down gives you a dense, tough loaf.
Bake at 350°F for 40 minutes, spread on the glaze, then bake another 15 to 20 minutes. It’s done when an instant-read thermometer reads 160°F in the middle.
How to Store and Reheat Leftovers
- Refrigerator – Leftover gluten free meatloaf can be stored airtight in the fridge for up to 3 to 4 days.
- Reheat – Warm up slices in the microwave or you can even crisp up slices in a skillet. This is so good when you want to use leftover slices on meatloaf sandwiches!
Can you Freeze Gluten Free Meatloaf?
Yes, meatloaf freezes well, either whole or in slices. For individual servings, I’ll wrap slices in plastic wrap and store them all together in a resealable freezer bag. Or, the whole loaf can be wrapped and frozen for up to 3 months. Defrost the meatloaf in the fridge overnight before reheating.
Make It a Meal
There are so many tasty sides that go great with hot-from-the-oven meatloaf. Here are a few serving suggestions for your meatloaf dinner:
- Classic with mashers. We’ll serve thick slices alongside Mashed Potatoes and a side of Creamy Green Beans and Mushrooms or Easy Roasted Butternut Squash. Comfort food dinners don’t get much better!
- A kid favorite meal. My kids also love their meatloaf with Gluten Free Stovetop Mac and Cheese and some Honey Roasted Carrots or Roasted Broccoli.
- Stick-to-your-ribs dinner. Pile up some Loaded Baked Potatoes and pair with Oven Roasted Asparagus or Air Fryer Brussels Sprouts.
- Make it Italian style. Bake up Italian Seasoned Oven Fries or Gluten Free Garlic Breadsticks, then toss a fresh green salad topped with Maple Dijon Dressing.
Gluten Free Classic Meatloaf
Ingredients
For the meatloaf:
- 2 lbs 85% or 90% lean ground beef
- 1/2 cup ketchup
- 1/3 cup milk
- 1 large egg
- 1 Tablespoon Worcestershire sauce
- 2 teaspoons prepared yellow mustard
- 3/4 cup plain gluten free breadcrumbs
- 1/4 cup finely diced onion
- 1 teaspoon dried parsley or 1 Tablespoon minced fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- minced fresh parsley , optional
For the glaze:
- 1/2 cup ketchup
- 2 Tablespoons brown sugar
- 1 Tablespoon prepared yellow mustard
Instructions
- Preheat the oven to 350°F and line a 9-inch loaf pan with parchment paper.
- In a large bowl, combine 2 lbs 85% or 90% lean ground beef, 1/2 cup ketchup, 1/3 cup milk, 1 large egg, 1 Tablespoon Worcestershire sauce, 2 teaspoons prepared yellow mustard, 3/4 cup plain gluten free breadcrumbs, 1/4 cup finely diced onion, 1 teaspoon dried parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper. Gently mix together until just combined.
- Transfer the meat mixture to the prepared loaf pan and gently press down and even out the top.
- Bake the meatloaf at 350°F for 40 minutes. While it is in the oven, prepare the glaze.
- Make the glaze. In a small bowl, stir together 1/2 cup ketchup, 2 Tablespoons brown sugar, and 1 Tablespoon prepared yellow mustard.
- Spread the glaze over the top of the meatloaf and return to the oven for 15-20 minutes, or until an instant-read thermometer registers 160°F in the middle.
- Sprinkle the meatloaf with minced fresh parsley, if desired. Rest for 5-10 minutes before slicing and serving.
Notes
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My husband has celiacs and I’ve tried other recipes that were…fine. This recipe is fantastic! My husband loves it and the whole family has asked for seconds! Of course, being very easy to make has made me happy!
Can you use dairy free milk?
That should be fine!
Great flavour.
Very easy and delicious dinner! I was surprised by how flavorful it was!