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
Scale
- 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