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, only gluten-free oats as a binder, and a rich, tangy glaze coating. It’s old school family dinner taste at its best!

a slice of face up meatloaf on a white plate
Meatloaf Monday is back and you don’t even need any special (or expensive) ingredients to make a juicy gluten-free ground beef meatloaf just as good as Mom’s!

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Easy Gluten-Free Meatloaf Recipe With Oats 

Make the best meatloaf with a traditional, homemade taste just like Mom’s! Making gluten free meatloaf with oats is an affordable and tasty way to make ground beef meatloaf without bread crumbs. Plus, it’s super important to never have to miss out on a classic, right up there with gloriously creamy gluten-free mac and cheese.

Don’t be fooled into thinking a great gluten-free meatloaf recipe is as simple as substituting GF breadcrumbs into a traditional version. While this can get the job done, I prefer using oats for a couple reasons.

First, oatmeal is a staple ingredient I always have on hand. I don’t have to make a batch of breadcrumbs from GF bread or pick up a pricy ready-made box. I experiment with many ways to use accessible ingredients in my complete gluten-free dinner recipe collection, and this was one of my favorites!

Oats are a great binder with a neutral, wholesome flavor. While traditional breadcrumbs also work, gluten-free versions can lack the binding power. Oatmeal never has that issue, and works for other ground meats as well, like in marry-me gluten-free chicken meatballs recipe and even juicy salisbury steaks made gluten-free.

I haven’t has meat loaf in about 20 years due to my celiac disease. This was an amazing dish. Tasty and hearty. My husband (not GF) told me I have to make this at least once a week.

—Sandra

Best meatloaf, period. I can eat it and don’t worry that everyone else won’t like it as well. Delicious in every way.

—Janine

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Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Mix and shape

I like to get a large bowl and lightly whisk the eggs in it first. Then add all the other stuff – ground beef, oats, ketchup, onion, and gluten-free Worcestershire sauce, salt, and pepper. Try to mix with a wooden spoon, give up immediately, and then just dig in with your hands. It’s the better way to go.

As far as baking pans, you have options. My set-up is pictured below. I line a small pan with foil to catch the mess and set the shaped loaf on a small broiler pan.

shaped meatloaf on a baking pan.

On-point sweet and tangy glaze

The glaze is a sweet and tangy combination of ingredients, just like classic meatloaf you grew up on! However, if you read through the comments below, you will get a lot more ideas for what checks the boxes for others. Some use less sugar, add a splash of balsamic, a hint of spice. They all sound amazing. Be sure to add your take as well!

bowl with glaze ingredients

It’s all about the bake

To get that essential sticky glaze baked on, first brush about one-third of the meatloaf glaze over the top and sides and bake for 45 minutes. Then crank up the oven up to 400ºF. Remove the meatloaf and brush on the remaining glaze. Bake for more 20 minutes, or until the internal temp reaches 160ºF. Cool for 10 minutes before slicing and serving. This is key for sealing in all those yummy juices!

glaze over the meatloaf before being baked.

GF Substitutes for Bread Crumbs in Meatloaf

If you don’t have oatmeal on hand, or can’t tolerate them on a GF diet, there are other gluten-free substitutes, such as…

  • Almond flour
  • Quick-cooking or rolled oats (certified gluten-free)
  • Crushed gluten-free cereal, such as corn or rice Chex
  • Potato flakes (instant mashed potato flakes)
  • Gluten-free crackers

Want to use something besides ketchup for the glaze or looking to cut back on the sweetness? No problem. Swap out an equal amount of BBQ, tomato sauce, marinara, chili sauce, or salsa. Also check out the comments below where many readers have added their own unique glaze combinations.

close up of ketchup glaze on top
Skip the speciality breadcrumbs! Using gluten-free oats in meatloaf helps bind everything together, but without drying out the meat.

Bonus Tips and Tricks To Remember

  • Love onions? Finely chop to mix in so they cook with the meatloaf and lose their sharp taste or you can sauté before mixing in. If you like the taste of raw onion, chop in larger pieces.
  • Avoid over-mixing and compressing the meatloaf as you shape it. You want it to stay together, but not be tough or dense.
  • For easy clean up line your baking pan with foil or parchment to catch the juices as they drip off.
  • If not using a loaf pan, try to shape the meatloaf with even thickness throughout. You do not want the edges to overcook, while the middle is still coming to temperature.
  • Let the meatloaf rest for 10 minutes before slicing
overhead shot of sliced meatloaf on a white plate
Try the classic ketchup glaze or change it with your favorite meatloaf topping.

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a slice of face up meatloaf on a white plate
4.94 stars (77 ratings)

Juicy Gluten-Free Meatloaf (Taste Like Mom’s!)

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 8
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
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, only gluten-free oats as a binder, and a rich, tangy glaze coating. It's old school family dinner taste at its best!
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Ingredients
 

Gluten-Free Meatloaf

Glaze

Equipment

Instructions
 

  • Preheat the oven to 350°F. 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 aside.
  • In a large bowl lightly whisk the eggs. Add the oats, ketchup, onion, Worcestershire, salt and pepper. Stir to combine and then mix in the ground beef until well combined.
    2 large eggs, ½ cup quick cooking oats, ⅓ cup ketchup, ⅓ cup onion, 1 tablespoon Worcestershire sauce, 1 teaspoon salt , ½ teaspoon pepper, 2 pounds 85% lean ground beef
  • Use a small bowl to mix together the glaze ingredients – ketchup, brown sugar, apple cider vinegar, garlic powder, and onion powder.
    ¾ cup ketchup, 2 tablespoons brown sugar, 2 teaspoons apple cider vinegar, ½ teaspoon garlic powder, ¼ teaspoon onion powder
  • Shape the meatloaf into an uniform loaf and place it on the prepared pan. Brush ⅓ of the meatloaf glaze over the top and sides. Bake for 45 minutes.
  • After 45 minutes, turn the oven up to 400ºF. Remove the meatloaf and brush on the remaining glaze. Return to the oven and bake for 20 minutes, or until the internal temperature reaches 160ºF. Cool for 10 minutes before slicing and serving.

Notes

 
storing, reheating, make-ahead and freezing tips
Storing: After the meatloaf has cooled, store leftovers in an airtight container and refrigerate up to 3 days.
Reheating: 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 a 250ºF oven 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.
Make-ahead: 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.
Freezing: Unbaked or baked meatloaf may be frozen. While unbaked meatloaf may be cooked from frozen, I recommend thawing overnight in the refrigerator for faster baking and to reduce the likelihood of drying it out.
Leftovers may also be frozen. Slice and wrap securely in plastic wrap. Transfer the slices to a ziplock freezer bag and freeze up to 3 months. Thaw slices overnight in the refrigerator and reheat using on of the methods listed above.
 
Calories: 332kcal, Carbohydrates: 16g, Protein: 24g, Fat: 18g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 118mg, Sodium: 698mg, Potassium: 506mg, Fiber: 1g, Sugar: 11g, Vitamin A: 229IU, Vitamin C: 2mg, Calcium: 38mg, Iron: 3mg
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