There’s something magical about fall evenings—the crisp air, the rustling leaves, and the comforting smell of something hearty baking in the oven. Few meals capture that sense of coziness quite like a homemade meatloaf. This Gluten-Free Meatloaf recipe brings all the nostalgia of the traditional dish but in a way that’s safe and satisfying for anyone avoiding gluten. It’s tender, flavorful, and topped with a tangy glaze that caramelizes beautifully as it bakes.
Whether you’re serving it for Sunday dinner, meal prepping for the week, or looking for a family-friendly dish that pairs with mashed potatoes and roasted vegetables, this recipe will quickly become a favorite at your table. Let’s dive into how to make the perfect gluten-free version of this beloved classic.
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Gluten-Free Meatloaf
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Gluten-Free Meatloaf is hearty, tender, and full of classic flavor with a tangy glaze on top. It’s a nostalgic, cozy meal perfect for fall evenings, weeknight dinners, or meal prep.
Ingredients
- 2 pounds ground beef (80/20 preferred)
- 1 cup gluten-free rolled oats or almond flour
- 2 large eggs
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- ½ cup milk (dairy-free if needed)
- ½ cup ketchup (plus more for glaze)
- 1 tablespoon gluten-free Worcestershire sauce
- 1½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- For the glaze:
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoon Dijon mustard
Instructions
- Preheat oven to 375°F (190°C). Line a loaf pan with parchment paper or grease lightly.
- In a small bowl, whisk together ketchup, brown sugar, and Dijon mustard to make the glaze. Set aside.
- In a large bowl, combine beef, oats or almond flour, eggs, onion, garlic, milk, ketchup, Worcestershire, salt, pepper, paprika, and thyme. Mix until just combined.
- Transfer mixture to the loaf pan or shape into a loaf on a lined baking sheet.
- Spread half of the glaze over the meatloaf.
- Bake for 45 minutes. Remove, spread remaining glaze on top, and bake another 15 minutes, or until internal temp reaches 160°F (71°C).
- Let meatloaf rest for at least 10 minutes before slicing and serving.
Notes
Use parchment paper for easy removal. Rest meatloaf before slicing to keep it juicy. Grate the onion for smoother texture. Test seasoning by frying a small patty before baking the whole loaf.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 7g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 95mg
Why This Gluten-Free Meatloaf is a Reader Favorite
Traditional meatloaf recipes often rely on breadcrumbs for texture, but with a few simple swaps, this dish becomes both gluten-free and even more delicious. By using oats or almond flour as a binder, you get the same tenderness and structure without compromising on flavor. The balance of savory beef, aromatic vegetables, and the sweet-tangy glaze makes every bite comforting and satisfying.
It’s one of those recipes that feels like a warm hug on a chilly day—hearty enough for dinner, yet simple enough to make any night of the week.
Ingredients You’ll Need
Here’s everything you need to make this Gluten-Free Meatloaf:
- Ground beef – 2 pounds, preferably lean but not too lean (80/20 works well)
- Gluten-free rolled oats or almond flour – 1 cup, for binding
- Eggs – 2 large, to hold everything together
- Onion – 1 medium, finely chopped
- Garlic – 3 cloves, minced
- Milk – ½ cup (use dairy-free if needed)
- Ketchup – ½ cup (plus more for glaze)
- Worcestershire sauce (gluten-free) – 1 tablespoon
- Salt – 1 ½ teaspoons
- Black pepper – 1 teaspoon
- Paprika – 1 teaspoon
- Dried thyme – 1 teaspoon
For the glaze:
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoon Dijon mustard
Step-by-Step Instructions
Follow these simple steps for a foolproof Gluten-Free Meatloaf:
- Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease it.
- Prepare the glaze. In a small bowl, whisk together the ketchup, brown sugar, and Dijon mustard. Set aside.
- Mix the meatloaf. In a large mixing bowl, combine the ground beef, oats (or almond flour), eggs, onion, garlic, milk, ketchup, Worcestershire sauce, and spices. Use your hands or a sturdy spoon to mix until just combined. Avoid overmixing, as it can make the meatloaf tough.
- Shape the loaf. Transfer the mixture to your prepared loaf pan or shape it into a free-form loaf on a lined baking sheet.
- Add the glaze. Spread half of the glaze evenly over the top. Reserve the rest for later.
- Bake. Place in the oven and bake for 45 minutes. Remove, spread the remaining glaze on top, and return to bake for another 15 minutes, or until the internal temperature reaches 160°F (71°C).
- Rest and serve. Let the meatloaf rest for at least 10 minutes before slicing. This helps it set and makes slicing easier.
Tips for Success
- Don’t skip the resting step. Resting locks in the juices and ensures a tender texture.
- Use parchment paper. It makes removing the meatloaf from the pan much easier.
- Grate the onion. If you don’t like visible onion pieces, grating them into the mixture adds flavor without chunks.
- Check seasoning. You can cook a small patty of the mixture in a skillet first to test seasoning before baking the whole loaf.
Variations to Try
The beauty of this recipe is its flexibility. Here are some tasty variations:
- Turkey Meatloaf: Swap beef for ground turkey or chicken for a lighter option.
- Cheesy Meatloaf: Add 1 cup shredded cheddar or mozzarella to the mixture for extra richness.
- Vegetable Boost: Mix in finely grated zucchini or carrots for added moisture and nutrition.
- Spicy Kick: Add chopped jalapeños or a pinch of red pepper flakes to the glaze for heat.
- Mini Meatloaves: Divide the mixture into muffin tins for individual servings—great for meal prep!
How to Store and Reheat
This Gluten-Free Meatloaf stores beautifully, making it perfect for leftovers.
- In the fridge: Store slices in an airtight container for up to 4 days.
- In the freezer: Wrap tightly in foil or plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat: Warm slices in the oven at 350°F (175°C) until heated through, or microwave gently for quick meals.
Bringing It All Together
This Gluten-Free Meatloaf isn’t just a dinner—it’s comfort food at its best. With its tender, juicy interior and sweet-savory glaze, it brings families together around the table, no matter the season. Serve it with classic mashed potatoes, roasted vegetables, or even a fresh fall salad, and you’ve got a meal that’s both nourishing and nostalgic.
So the next time you’re craving something cozy, wholesome, and easy to prepare, give this recipe a try. You might just find it becomes a new family tradition.