Description
This Gluten‑Free Meatloaf is juicy, savory, and topped with a sticky‑sweet glaze—classic comfort without the gluten, perfect for family meals or Sunday supper.
Ingredients
- 1 lb ground beef (80/20)
- 1 cup gluten‑free breadcrumbs
- 2 large eggs, beaten
- 1/2 cup finely chopped onion
- 2 garlic cloves, minced
- 1/4 cup milk (dairy or non‑dairy)
- 2 Tbsp gluten‑free Worcestershire sauce
- 2 Tbsp tomato paste
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- Glaze: 1/3 cup ketchup, 2 Tbsp brown sugar, 1 Tbsp apple cider vinegar
Instructions
- Preheat oven to 375 °F (190 °C). Line a loaf pan or baking sheet with parchment or grease well.
- In a large bowl, gently mix ground beef, breadcrumbs, eggs, onion, garlic, milk, Worcestershire sauce, tomato paste, Italian seasoning, salt, and pepper until just combined.
- Shape mixture into a loaf (about 8×4 inches) in the pan or on the sheet.
- Mix glaze ingredients; spread half over the top of the loaf before baking.
- Bake for 40 minutes, then brush with remaining glaze and bake 15–20 more minutes, until internal temp reaches 160 °F (71 °C).
- Rest for 10 minutes before slicing to allow juices to set. Serve warm.
Notes
- Garnish with chopped parsley or chives and an extra drizzle of glaze for presentation.
- Pair with mashed potatoes, green beans, roasted veggies, or cauliflower mash.
- Mix and shape meatloaf a day ahead, refrigerate, then add glaze and bake when ready.
- Store leftovers in an airtight container in the fridge up to 4 days.
- Freeze whole loaf or slices (wrapped tight) up to 3 months; thaw overnight before reheating.
- Reheat covered at 325 °F for 15–20 minutes, or gently in the microwave to avoid drying.
- Swap milk for non‑dairy milk to make it dairy‑free.
- Use crushed gluten‑free crackers, oats, or rice if breadcrumbs aren’t available.
- Ensure Worcestershire sauce is certified gluten‑free.
- Let meatloaf rest before slicing to prevent it from falling apart.
