Gluten-Free Meatloaf Recipe
This Gluten-Free Meatloaf is tender, juicy, and full of flavor. It’s made with simple ingredients, a sweet tangy glaze, and no gluten—perfect for family dinners or meal prep.
Servings: 8
Calories: 410kcal
Equipment
- Mixing bowls
- Saucepan
- Sheet pan
- Meat thermometer
- Foil
Ingredients
- For the Glaze:
- 1 cup ketchup
- ¼ cup 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
- ⅔ cup gluten-free breadcrumbs or panko
- ⅓ cup milk dairy or non-dairy
- 2 large eggs + 1 yolk
- 1 tablespoon Dijon mustard
- 1 tablespoon gluten-free Worcestershire sauce
- 1 teaspoon salt
- ¾ teaspoon black pepper
- ½ teaspoon dried thyme
- ¼ cup chopped parsley
- 1 pound lean ground beef
- 1 pound ground pork
Instructions
- Prepare the Glaze:
- In a small saucepan, combine ketchup, brown sugar, vinegar, and hot sauce. Simmer 5 minutes until slightly thick. Set aside half for topping later.
- Cook Onion and Garlic:
- Heat olive oil in a pan. Add onion and cook 5–7 minutes. Stir in garlic and cook 30 seconds. Let cool.
- Mix the Meatloaf:
- In a large bowl, combine onion mixture, breadcrumbs, milk, eggs, mustard, Worcestershire sauce, salt, pepper, thyme, and parsley. Add ground beef and pork. Mix gently until combined.
- Shape and Broil:
- Shape into a 9x5-inch loaf on a greased sheet pan. Broil 5 minutes to brown the top.
- Glaze and Bake:
- Brush with half the glaze. Bake at 350°F (175°C) for 40–45 minutes, or until internal temperature reaches 160°F (71°C).
- Rest and Serve:
- Tent with foil and rest 20 minutes before slicing. Serve with reserved glaze.
Notes
Don’t skip the broiling step—it adds flavor and helps the glaze stick.
For a leaner version, use ground turkey or chicken.
Add grated veggies or shredded cheese for extra texture and flavor.
Nutritional Facts (Per Serving)
- Calories: 410 kcal
- Protein: 28g
- Carbohydrates: 25g
- Fat: 24g
- Sodium: 620mg
- Fiber: 2g
- Sugar: 12g