Name: Gluten-Free Meatloaf
Total time: PT7200.0S
Yield: 8
Ingredients: 3/4 cup Ketchup; 2 tablespoon Brown Sugar; 2 teaspoon Apple Cider Vinegar; 1/2 teaspoon Garlic Powder; 1/4 teaspoon Onion Powder; 2 Egg; 2 pound 85/15 Lean Ground Beef; 1/2 cup Quick Cooking Oats; 1/3 cup Ketchup; 1/3 cup Onion; 1 tablespoon Worcestershire Sauce; 1 teaspoon Salt; 1/2 teaspoon Ground Black Pepper

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Gluten-Free Meatloaf

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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.

Mama Gourmand

Melissa is a recipe developer, photographer, and cookbook author who lives in northern Indiana, outside of Chicago, with her husband and four children. She began her food blog, MamaGourmand, in late 2015 at the insistence of her sister to share her passion for cooking, writing, and photography.

https://www.mamagourmand.com/

2HRS

Total Time

$2.04

Cost Per Serving

Ingredients

Servings

us / metric

Glaze

3/4 cup

Ketchup

2 Tbsp

Brown Sugar

2 tsp

Apple Cider Vinegar

1/2 tsp

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Eggland's Best Classic Eggs

2 lb

85/15 Lean Ground Beef

1/2 cup

Quick Cooking Oats

certified gluten-free

1/3 cup

Ketchup

1/3 cup

Finely Chopped Onion

1 Tbsp

Worcestershire Sauce

read label for gluten-free, I recommend Lea & Perrins Original

1 tsp

Salt

1/2 tsp

Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

317

Fat

17.5 g

Protein

23.1 g

Carbs

17.4 g

Author's Notes

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.