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.

Gluten Free Meatloaf (Juicy & Classic)

Name: Gluten Free Meatloaf (Juicy & Classic)
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 8
Cuisine: American
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

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

Scale

— 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

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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