This amazing, homemade gluten-free meatloaf is a family favorite! It’s full of flavor and made with pantry staples. It’s a comfort food crowd-pleaser – but nobody will guess it’s gluten-free!

My #1 tip for the best meatloaf is to broil the meatloaf BEFORE baking to make a nice crust. This will help make the sweet-tangy sauce stick to each slice! Check out this blog post for more tips!

Gluten-free meatloaf sliced and arranged on a platter

Made with a mixture of ground beef and pork, this moist, hearty meatloaf has unbeatable flavor! It’s generously topped with a tangy, sweet, and savory glaze that will have you coming back for another helping.

When paired with silky mashed potatoes and green beans, it’s a meal guaranteed to make you feel warm, cozy, and satisfied!

This recipe is based on my Grandma’s long-time favorite meatloaf recipe. But with a few tricks to make it extra flavorful and gluten-free!

Although there are many substitutes for the breadcrumbs found in most traditional recipes, I find gluten-free breadcrumbs lend the best texture to gluten-free meatloaf.

I also use a combination of lean ground beef and pork for greater depth of flavor, and the sweet, tangy glaze really takes things to the next level!

No need for a loaf pan in this recipe, either. Just form the delicious meatloaf on the baking sheet and you’re ready to broil and bake!

Once you try this recipe, you’ll immediately see why this is one of my favorite comfort foods. Your whole family is sure to love this classic recipe. Who knows, they might even declare it the best meatloaf ever!

Jump to:

Why You’ll Love this Recipe

  • Classic comfort food
  • Great winter meal
  • Hearty and flavorful
  • Always a CROWD-PLEASER!

For more comfort food favorites, try these recipes for gluten-free chicken pot pie, gluten-free chili, gluten-free shepherds pie, gluten-free beef stew, or gluten-free beef stroganoff.

Check out this thanksgiving meatloaf for another option. You also might like these chicken fajitas or this gluten-free lasagna.

Ingredients for the Glaze

Gluten-free meatloaf glaze ingredients on a counter top
  • Ketchup: Ketchup provides the perfect sweet, tomato-y base for this glaze.
  • Brown sugar: I love sweetening up this glaze with brown sugar. It makes this gluten-free meatloaf irresistible!
  • Apple cider vinegar: Apple cider vinegar adds a nice tangy acidity to this glaze.
  • Hot sauce: A touch of hot sauce adds flavor that people won’t be able to put their finger on. It’s won’t be too spicy!

Ingredients for the Meatloaf

Gluten-free meatloaf ingredients on a counter top
  • Gluten-free bread crumbs: You can use regular or panko gluten-free breadcrumbs for this gluten-free meatloaf. I like Ian’s Natural Foods panko breadcrumbs best!
  • Ground beef and ground pork: You can use all beef, but I love the combination of beef and pork best! The combinations of ground meat are a not-so secret ingredient that makes this stand out from a traditional meatloaf recipe.
  • Worcestershire sauce: Worcestershire sauce adds great flavor to the meat mixture. But it isn’t always gluten-free, so be sure to check the label! (Learn more in my article: Is Worcestershire Sauce Gluten-Free?)
  • Dijon mustard: I love the depth of flavor that the dijon mustard adds to the meatloaf mixture.
  • Milk: Milk makes this gluten-free meatloaf moist and delicious!
  • Eggs: Eggs are an important binder, holding the whole mixture together.
  • Egg yolk: An extra egg yolk adds richness, helps hole the mixture together, and creates a more moist meatloaf.

How to Make Gluten-Free Meatloaf

Here are the easy steps to making this gluten-free meatloaf:

Make the Glaze

Meatloaf glaze in a pot, and onions and garlic cooking in a skillet
  • In a small saucepan, mix together the ingredients for the glaze. Bring to a simmer over medium heat and cook, stirring often, for 5 minutes until slightly thickened. Measure out ½ cup of the glaze to top the gluten-free meatloaf while it cooks, and set aside the rest to serve with the meatloaf.
  • In a medium saucepan over medium-high heat, add the olive oil and onion. Cook for 5-7 minutes until completely softened. Add the garlic and cook for another 30 seconds. Let cool slightly.  

Make the Meatloaf

  • Grease a sheet pan with cooking spray. Set aside.
Eggs and meatloaf flavoring ingredients pour on top of each other in a bowl, and all of the ingredients mixed together in the bowl
  • In a large bowl, combine the onion mixture, gluten-free bread crumbs, milk, eggs + yolk, Dijon mustard, Worcestershire sauce, salt, pepper, thyme and parsley.
  • Mix to combine.
Meat on top of the flavoring mixture in a bowl, and the meat and flavoring ingredients mixed together
  • Add the ground beef and ground pork.
  • Knead together with your hands until totally combined. 
Gluten-free meatloaf formed on a sheetpan, and gluten-free meatloaf broiled
  • Shape the meat mixture into a long, flat rectangle (about 9×5) on the prepared sheet pan. (You’ll broil the meatloaf before you bake it. This will help form a nice crust for the glaze to cling to!) 
  • Broil the gluten-free meatloaf on the upper rack of the oven until well browned, about 5 minutes.
A baster adding glaze to the top of the meatloaf, and broiled meatloaf with glaze
  • Brush ¼ cup of the ketchup glaze over top and sides of loaf and return to the oven, then broil until the glaze begins to brown, about 2 minutes.
Meatloaf with another layer of glaze added, and a baked meatloaf
  • Brush the gluten-free meatloaf with another ¼ cup of glaze. Set the oven temperature to 350F. Bake the meatloaf for 40-45 minutes, or until the internal temperature reaches 160F.
  • Transfer the meatloaf to a serving platter and tent with foil. Let sit for 20 minutes before slicing.
  • Slice and serve the gluten-free meatloaf with the reserved glaze. Enjoy!

Storage Instructions

Store gluten-free meatloaf in an airtight container in the fridge for up to three days after baking.

Gluten-free meatloaf arranged on a plate with mashed potatoes and green beans

FAQs

What is a gluten free substitute for breadcrumbs in meatloaf?

For the best texture and flavor, I like to use gluten-free breadcrumbs for meatloaf. You can use ingredients like almond flour, oats, or gluten-free bread, but I think gluten-free breadcrumbs produce a result that is most similar to classic meatloaf!

What can I use in meatloaf instead of bread?

When making gluten-free meatloaf that calls for bread, you can simply swap it out for gluten-free bread. You could also use gluten-free breadcrumbs, almond flour, or oats.

What keeps meatloaf from falling apart?

Eggs are used to bind the meatloaf together and keep it from falling apart. In this gluten-free meatloaf, I even add an extra egg yolk for a more moist, rich flavor.

Can I substitute oatmeal for breadcrumbs in meatloaf?

Yes, you can use oatmeal instead of breadcrumbs in meatloaf. If you have Celiac disease, be sure to use gluten-free oats. Quick-cooking oats are best because of they’re made with fine crumbs.

Are panko breadcrumbs gluten-free?

No, regular panko breadcrumbs are not gluten-free. However, you can buy gluten-free panko breadcrumbs. I like Ian’s Natural Foods panko breadcrumbs best!

Expert Tips & Tricks

A serving fork picking up a slice of gluten-free meatloaf

More Gluten-Free Recipes

I hope you love this recipe as much as we do! If you try this gluten-free meatloaf, be sure to leave me a comment/rating below. I’d love to hear from you!

A close-up shot of gluten-free meatloaf on a platter
5 from 6 votes

The Best Gluten-Free Meatloaf

Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Servings 8 servings
This amazing, homemade gluten-free meatloaf is a family favorite! It's full of flavor and made with pantry staples. It's a comfort food crowd-pleaser – but nobody will guess it's gluten-free!
My #1 tip for the best meatloaf is to broil the meatloaf BEFORE baking to make a nice crust. This will help make the sweet-tangy sauce stick to each slice! Check out this blog post for more tips!

Ingredients

For the Glaze:

  • 1 cup ketchup
  • ¼ cup packed brown sugar
  • 3 tablespoons apple cider vinegar
  • ½ teaspoon hot sauce

For the Meatloaf:

  • 1 tablespoon olive oil
  • 1 white onion finely chopped
  • 2 garlic cloves minced
  • cup gluten-free bread crumbs or panko I use Ian’s Panko
  • cup milk of choice unsweetened if using almond milk
  • 2 large eggs plus 1 large yolk
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce Lea & Perrins is gluten-free
  • 1 teaspoon salt
  • ¾ teaspoon pepper
  • ½ teaspoon dried thyme
  • ¼ cup finely chopped fresh parsley
  • 1 pound lean ground beef
  • 1 pound ground pork

Instructions 

MAKE THE GLAZE:

  • In a small saucepan, mix together the ingredients for the glaze. Bring to a simmer over medium heat and cook, stirring often, for 5 minutes until slightly thickened. Measure out ½ cup of the glaze to top the meatloaf while it cooks, and set aside the rest to serve with the meatloaf.

MAKE THE MEATLOAF:

  • Grease a sheet pan with cooking spray. Set aside.
  • In a medium saucepan over medium-high heat, add the olive oil and onion. Cook for 5-7 minutes until completely softened. Add the garlic and cook for another 30 seconds. Let cool slightly.
  • In a large bowl, combine the onion mixture, gluten-free bread crumbs, milk, eggs + yolk, Dijon mustard, Worcestershire sauce, salt, pepper, thyme and parsley. Mix to combine. Add the ground beef and ground pork and knead together with your hands until totally combined.
  • Shape the meat mixture into a long, flat rectangle (about 9×5) on the prepared sheet pan. (Before you bake the meatloaf you’ll broil it to help form a nice crust for the glaze to cling to!)
  • Broil on the upper rack of the oven until well browned, about 5 minutes. Brush ¼ cup of the glaze over top and sides of loaf and return to the oven, then broil until the glaze begins to brown, about 2 minutes.
  • Brush the meatloaf with another ¼ cup of glaze. Set the oven temperature to 350F. Bake the meatloaf for 40-45 minutes, or until the internal temperature reaches 160F. Transfer the meatloaf to a serving platter and tent with foil. Let sit for 20 minutes before slicing.
  • Slice and serve with the reserved glaze. Enjoy!

Notes

RECIPE NOTES
  • Be sure to cook the onion before adding it to the meatloaf mix. If you don’t you’ll have crunchy vegetables that don’t meld with the texture of the meatloaf.
  • Broil the meatloaf before baking to form a nice crust. This gives the glaze something to cling to!
MAKE IT DAIRY-FREE: I most often use unsweetened almond milk in this recipe to make it dairy-free. 

Nutrition

Calories: 384kcal | Carbohydrates: 18g | Protein: 20g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1023mg | Potassium: 467mg | Fiber: 0.5g | Sugar: 14g | Vitamin A: 220IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 2mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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