The best gluten-free meatloaf has a classic taste just like the old-fashioned recipe you grew up on! This simple, traditional, and dairy-free recipe has a juicy texture without using breadcrumbs and a rich, tangy glaze coating.
Author: Mama Gourmand
Apple Cider Vinegar
85/15 Lean Ground Beef
Quick Cooking Oats
Ground Black Pepper
Preheat the oven to 350 degrees F (180 degrees C). Line the bottom of a smaller broiler pan with aluminum foil and place the insert on top. Alternatively, line a baking sheet or baking pan with foil and set it aside.
In a large bowl, lightly whisk the
85/15 Lean Ground Beef (2 lb)
Quick Cooking Oats (1/2 cup)
Ketchup (3/4 cup)
Onions (1/3 cup)
Worcestershire Sauce (1 Tbsp)
Salt (1 tsp)
Ground Black Pepper (1/2 tsp)
and mix together until well combined.
In a small bowl, mix together
Ketchup (1/3 cup)
Brown Sugar (2 Tbsp)
Apple Cider Vinegar (1/2 Tbsp)
Garlic Powder (1/2 tsp)
Onion Powder (1/4 tsp)
Shape the meatloaf into a uniform loaf and place it on the prepared pan. Brush 1/3 of the meatloaf glaze over the top and sides.
Bake in the oven for 45 minutes.
After 45 minutes, turn the oven up to 400 degrees F (200 degrees C). Remove the meatloaf and brush on the remaining glaze.
Return to the oven and bake for 20 minutes, or until the internal temperature reaches 160 degrees F (70 degrees C).
Cool for 10 minutes before slicing and serving. Enjoy!
After the meatloaf has cooled, store leftovers in an airtight container and refrigerate for up to 3 days.
For oven reheating, place leftovers in an oven-safe baking dish. Sprinkle with a touch of water or broth and cover with foil. Bake in an oven at 250 degrees F (120 degrees C) for 20-30 minutes, or until heated through.
To microwave, I recommend reheating slices instead of an unsliced loaf. Reheat at 50% power for 2-3 minutes, or until almost heated through. Finish at full power until hot. Alternatively, place a nonstick skillet over medium-low heat. Lightly grease the pan and heat for 3-4 minutes per side.
The meatloaf may be assembled, with the glaze stored separately, and refrigerated up to 24 hours before baking. Wrap the loaf securely in plastic wrap and place the glaze in an airtight container.
Nutrition Per Serving
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