Gluten Free Meatloaf

Ingredients

• 680 g (1.5 lb)lean ground beef (90% lean)
• 120 g (1 cup)gluten-free breadcrumbs
• 24 g (1/4 cup)almond flour
• 1egg
• 120 ml (1/2 cup)unsweetened almond milk
• 15 ml (1 tbsp)gluten-free Worcestershire sauce
• 1 tspgarlic powder
• 1 tsponion powder
• 1 tspdried parsley
• 1/2 tsppaprika
• 1/2 tspsalt
• 1/2 tspblack pepper
• 180 ml (3/4 cup)gluten-free ketchup (for glaze)
• 50 g (1/4 cup)brown sugar (for glaze)
• 1/2 tspDijon mustard or ground mustard (for glaze)

Instructions

1. 1

   Prepare the oven

   Heat the oven to 175°C (350°F). Line a loaf pan with parchment paper or grease it lightly.

2. 2

   Make the binder

   In a large bowl, whisk the almond milk, egg and Worcestershire sauce together. Stir in the gluten-free breadcrumbs and almond flour, then leave the mixture for 5 minutes.

3. 3

   Season the beef

   Add the ground beef, garlic powder, onion powder, parsley, paprika, salt and black pepper. Mix gently by hand just until combined.

4. 4

   Shape the loaf

   Form the meat mixture into a loaf and place it in the prepared pan, or set it on a lined baking sheet for crispier edges.

5. 5

   Mix the glaze

   Combine the ketchup, brown sugar and mustard in a small bowl. Spread half of the glaze over the uncooked loaf.

6. 6

   Bake the first stage

   Bake for 45 minutes, then take the meatloaf out and spread the remaining glaze over the top.

7. 7

   Finish baking

   Return the loaf to the oven for another 30 minutes, or until its internal temperature reaches 71°C (160°F).

8. 8

   Rest and serve

   Leave the meatloaf to rest for 10 minutes before slicing. Serve warm with gluten-free sides.

What is gluten-free meatloaf?

Meatloaf is a familiar American comfort-food dish: seasoned minced meat is shaped into a loaf, baked and often finished with a savoury-sweet topping. This version uses gluten-free breadcrumbs and almond flour in place of conventional breadcrumbs.

The beef provides a hearty base, while the milk-and-egg mixture helps bring the dry ingredients together. A ketchup, brown sugar and mustard glaze gives the top a tangy-sweet finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 22g protein, 12g carbs, 11g fat.

The beef contributes most of the protein and fat, while the breadcrumbs, ketchup and brown sugar provide much of the carbohydrate. Serve a slice with vegetables and a suitable gluten-free starchy side to round out the plate.

Why the binder matters

Breadcrumbs and almond flour: both are stirred into the wet ingredients before the beef goes in. Letting this mixture stand for 5 minutes gives the crumbs time to absorb some of the liquid.

Gluten-free labels: check the breadcrumbs, Worcestershire sauce and ketchup packaging if you need to avoid gluten. Products can differ by brand.

Mix gently for a tender loaf

Beef mixture: add the meat and seasonings only after the binder has rested. Use your hands to combine everything just until evenly mixed; working it more than necessary can make the loaf dense.

Shaping: form an even loaf so it cooks consistently. A loaf pan contains the shape, while a lined baking sheet gives the edges more exposure and a crisper finish.

Glazing and doneness

First coat: spread half the glaze over the uncooked loaf before baking. Add the rest after the first 45 minutes, as directed, then return the meatloaf to the oven.

Temperature cue: the recipe gives an internal target of 71°C (160°F), checked in the centre of the loaf. Rest it for 10 minutes before slicing so it is easier to serve.

Make the glaze your own

Ketchup and brown sugar: these make the glaze sweet and familiar, while mustard adds a sharp note. Stir them together thoroughly so the topping spreads evenly.

Mustard choice: use Dijon for a smooth, tangy flavour or ground mustard as the listed alternative. Keep the quantity at 1/2 teaspoon.

Serving ideas

Serve warm with gluten-free sides, as the recipe suggests. Roast potatoes, steamed vegetables or a simple salad are practical options alongside the slices.

For a balanced plate, pair a slice with vegetables and a starchy side, adjusting the portion of each to suit your appetite.

Recipe notes & tips

• Let the breadcrumb mixture stand for the full 5 minutes before adding the beef.
• Mix the meat by hand only until the ingredients are combined.
• Choose a lined baking sheet if you prefer crisper edges.
• Divide the glaze in half before spreading the first portion on the loaf.
• Check the internal temperature in the centre of the meatloaf.
• Rest the loaf for 10 minutes before cutting it.

Variations

• Herb change: use another dried herb in place of the parsley while keeping the same quantity.
• Peppery glaze: add a little extra mustard to the glaze for a sharper finish.
• Ground mustard: choose ground mustard instead of Dijon, as allowed in the ingredient list.
• Crispier edges: bake the shaped loaf on a lined baking sheet rather than in a loaf pan.

Common mistakes to avoid

• Overmixing the beef: combine it only until the seasonings and binder are evenly distributed.
• Skipping the binder rest: leave the breadcrumb mixture for 5 minutes before adding the meat.
• Using all the glaze at once: reserve half for the topping after the first 45 minutes.
• Guessing the centre temperature: check it with a thermometer and follow the recipe's 71°C (160°F) target.
• Slicing straight away: rest the baked loaf for 10 minutes first.

How to store

Refrigerate leftover meatloaf in a covered container within 2 hours and use within 3–4 days. Reheat slices until hot throughout, in the microwave or in the oven.

Frequently asked questions