There is a reason meatloaf is the ultimate Sunday dinner. It is hearty, comforting, and inexpensive.
But for us, finding a safe gluten free meatloaf that holds together without crumbling into a sad pile of ground beef is a challenge.
Table of Contents
Most recipes rely on breadcrumbs. If you swap them out wrong, you end up with a brick.
This recipe uses a simple pantry staple—gluten-free oats—to create a loaf that is tender, juicy, and smothered in a sticky, sweet-and-tangy glaze.
A Little Story About This Dish
When I first went gluten-free, meatloaf was one of the meals I missed the most. I tried using almond flour (too oily) and crushed gluten-free crackers (too expensive).
Then I remembered my grandmother. She didn’t use breadcrumbs; she used oats.
I gave it a try, ensuring I used certified gluten-free oats. The result was perfect. The oats absorb the juices and disappear into the meat, leaving you with a perfect texture. This gluten free meatloaf has been a weekly staple in my house ever since.
Get Ready to Cook!
What to Expect:
This is a classic “mix, shape, and bake” recipe. It takes about 10 minutes of hands-on work. The baking is done in two stages to ensure the center cooks through while the glaze gets sticky and caramelized.
Before You Begin:
Grab a broiler pan or a baking sheet lined with foil. I prefer a broiler pan because it allows the excess fat to drain away from the meat, preventing a greasy bottom.
The Heart of the Dish: Ingredients You’ll Need
The secret here is the glaze. It adds that signature shine and sweet kick.
The Meatloaf Base
| Quantity | Ingredient | Note |
| 2 lbs | Ground Beef | 85% lean is ideal |
| 1/2 cup | Quick Oats | Certified Gluten-Free |
| 2 large | Eggs | Acts as the binder |
| 1/3 cup | Ketchup | Adds moisture |
| 1/3 cup | Onion | Finely chopped |
| 1 tbsp | Worcestershire Sauce | Check label (Lea & Perrins) |
| 1 tsp | Salt | |
| 1/2 tsp | Pepper |
The Sticky Glaze
| Quantity | Ingredient | Note |
| 3/4 cup | Ketchup | The base |
| 2 tbsp | Brown Sugar | For caramelization |
| 2 tsp | Apple Cider Vinegar | Adds tang |
| 1/2 tsp | Garlic Powder | |
| 1/4 tsp | Onion Powder |
Let’s Get Cooking! Step-by-Step Guide
Follow these steps for a gluten free meatloaf that slices perfectly every time.
Phase 1: The Mix
1. Prepare the oven
Preheat your oven to 350°F (175°C). Line a baking sheet or the bottom of a broiler pan with aluminum foil. This makes cleanup instant.
2. Whisk the binders
In a large bowl, lightly whisk the eggs first. Add the quick oats, ketchup, chopped onion, Worcestershire sauce, salt, and pepper. Stir this sludge together well.
Why? Mixing the binder first ensures the flavor is evenly distributed before you add the meat.
3. Combine beef
Add the ground beef to the bowl. Use your hands to mix until just combined. Do not overwork the meat, or your gluten free meatloaf will be tough.
Phase 2: The Glaze & Bake
4. Make the sauce
In a small separate bowl, whisk together the glaze ingredients: ketchup, brown sugar, vinegar, garlic powder, and onion powder.
5. Shape and seal
Form the meat mixture into a uniform loaf shape on your prepared pan. Brush about 1/3 of the glaze all over the top and sides.
6. The First Bake
Bake at 350°F for 45 minutes. This cooks the center gently.
Phase 3: Caramelize
7. Turn up the heat
After 45 minutes, crank the oven up to 400°F (200°C). Remove the loaf carefully. Brush the remaining glaze generously over the top.
8. Finish baking
Pop it back in the oven for another 20 minutes. You want the internal temperature to hit 160°F. The glaze should be bubbling and sticky.
9. Rest (Crucial!)
Let the meatloaf cool in the pan for 10 minutes before slicing. If you cut it too hot, it will crumble.
Mastering the Dish: Pointers for Perfection & How to Store
Why Oats?
Oats are a sponge. They soak up the meat juices and the fat, keeping the moisture inside the loaf rather than on the pan. Just make sure your package says “Certified Gluten-Free” to avoid cross-contamination.
Worcestershire Warning
Many brands of Worcestershire sauce contain barley malt vinegar, which is not gluten-free. In the US, Lea & Perrins Original is generally safe, but always read the label.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Cold meatloaf sandwiches are arguably better than the hot dinner!
Freezing
You can freeze cooked slices for up to 3 months. Wrap them tightly. To reheat, thaw overnight in the fridge and warm gently in a skillet or microwave.
Gluten Free Meatloaf (Juicy & Classic)
- Total Time: 75
- Yield: 8 1x
- Diet: Gluten Free
Description
This Gluten Free Meatloaf uses quick oats to create a tender, juicy loaf without breadcrumbs. It is topped with a sweet and tangy ketchup glaze and baked to perfection.
Ingredients
— Meatloaf Base —
2 pounds 85% lean ground beef
2 large eggs
½ cup quick cooking oats, certified gluten-free
⅓ cup ketchup
⅓ cup onion, finely chopped
1 tablespoon Worcestershire sauce (ensure GF, e.g., Lea & Perrins)
1 teaspoon salt
½ teaspoon pepper
— Glaze —
¾ cup ketchup
2 tablespoons brown sugar
2 teaspoons apple cider vinegar
½ teaspoon garlic powder
¼ teaspoon onion powder
Instructions
1. Preheat oven to 350°F (175°C). Line a broiler pan or baking sheet with aluminum foil.
2. In a large bowl, whisk the eggs. Add the oats, ketchup, onion, Worcestershire sauce, salt, and pepper. Stir to combine.
3. Add the ground beef and mix with your hands until well combined. Do not overmix.
4. In a small bowl, whisk together the glaze ingredients (ketchup, brown sugar, vinegar, garlic powder, onion powder).
5. Shape the meat mixture into a uniform loaf on the prepared pan.
6. Brush about 1/3 of the glaze over the top and sides of the loaf.
7. Bake at 350°F for 45 minutes.
8. Increase oven temperature to 400°F (200°C). Remove the loaf and brush with the remaining glaze.
9. Bake for another 20 minutes, or until the internal temperature reaches 160°F.
10. Let cool for 10 minutes before slicing to prevent crumbling.
Notes
**Oats:** Ensure you use ‘Certified Gluten-Free’ oats to avoid cross-contamination. Quick oats work best for texture.
**Pan Choice:** A broiler pan allows grease to drain away. If using a loaf pan, you may need to drain the fat before the final glazing step.
**Storage:** Store leftovers in an airtight container for up to 3 days. Reheat slices in the microwave or a skillet.
- Prep Time: 10
- Cook Time: 65
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 332
- Sugar: 11
- Sodium: 698
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 1
- Carbohydrates: 16
- Fiber: 1
- Protein: 24
- Cholesterol: 118
You’ll find plenty of fresh inspiration and flavors for your gluten-free kitchen in these recipes:
- The Best Homemade Gluten-Free Meatballs (Tender & Juicy!)
- Gluten Free Sausage Balls (Crispy & Cheesy)
- Ground Beef Enchilada Skillet
Your Burning Questions Answered!
What is a gluten-free alternative to breadcrumbs in meatloaf?
Quick-cooking gluten-free oats are my favorite because they disappear into the texture. You can also use crushed gluten-free cornflakes, crushed gluten-free crackers, or almond flour (though almond flour makes for a denser loaf).
What to use instead of breadcrumbs for gluten-free?
If you are grain-free, nutritional yeast or grated parmesan cheese can work as binders, though they change the flavor profile. For a classic texture, oats are best.
What could I use in meatloaf instead of breadcrumbs?
Cooked quinoa or cooked rice are excellent binders if you have leftovers in the fridge. They add bulk and hold the gluten free meatloaf together nicely.
Dig In & Enjoy!
This gluten free meatloaf is proof that you don’t need wheat to make comfort food.
It is tender, flavorful, and that tangy glaze is absolutely addictive. Serve it with mashed potatoes and green beans for the perfect meal.
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