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.
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 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.
DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD
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.
best tips and tricks
Finely chop the onions to mix in so they cook with the meatloaf and lose their sharp taste. 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