Tender Gluten Free Meatloaf

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Meatloaf is an old-school recipe that many of us ate as children. It might not be the sexiest meal to put on the table, but my household loves it, especially a day or two later. Here’s how to make your gluten free version still moist and tender as the original.

When making a gluten-free meatloaf, it’s best to ditch the bread and use potato flakes instead. I learned this tip from America’s Test Kitchen and now my meatloaf is tender and juicy just like the versions made with bread and milk.

Why Use Potato Flakes in Meatloaf

It helps to understand why breadcrumbs are in a meatloaf in the first place. Breadcrumbs add tenderness to all the ground meat by creating space amongst the protein fibers and the breadcrumbs hold moisture from the milk it is usually mixed with. Gluten free breads made of rice and starches just don’t add tenderness like regular bread does, so it’s time to re-envision your Mom’s meatloaf if you need to be gluten-free. Read more about Potato Flakes and how to use them here.

Upgrade your Meatloaf with these Magic Ingredients

I highly recommend trying the Epicurious.com recipe version which adds bacon and prunes to your mixture. I thought it was a strange addition the first time I read their recipe, but I am so glad I tried it. The sweetness of the prunes adds something special to your meatloaf that you can’t quite put your finger on. And bacon makes everything better:  Add ¼ pound cooked bacon (about 4 slices) and ¼ cup pitted prunes to your recipe. The sweetness of the prunes along with the salty bacon will transform your meatloaf! Put the bacon and prunes in the food processor and chop up well before adding in. Reduce the salt in the recipe to 1 teaspoon

*note - if you check out their recipe, it isnt gluten free, but I’ve included a link here so you can check it out!

Some Cooking Tips

• Cut the veggies as small as possible. They are there for flavor, but if they are too big, they will make your meatloaf crumble.

• Give the veggies a quick saute’ or the carrots may be a little hard even after baking. Also, sauteing will improve their flavor.

• Use a meat thermometer! It’s the only way to know the middle of your meatloaf is fully cooked. I love the Thermapen.

• Let the meat sit out on the counter for 30 minutes before assembling to help bring it to room temperature. Baking a cold meatloaf will ensure the middle doesn’t cook.

• Let it rest! I know it smells amazing and you can’t wait to dive in, but resting will help keep the moisture in the meat instead of all over your cutting board.

• After mixing the meat and all the spices, cook a small piece in a frying pan to test the salt level. Taking this extra step will help you to know that you got the right level of seasoning.

• There are lots of herbs and vegetables in this version which are worth the extra chopping time. Double the recipe and make some meatballs so your prep time leaves you meals for a couple of days.

• I bake this meatloaf on a baking sheet instead of in a loaf pan so all the grease can move away. I found my meatloaf was boiling in its own oils and juices in a loaf pan. Plus the texture of the sides really improves by being touched by direct heat instead of being hidden in a loaf pan.

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If you want to be sure that your meat recipe is properly cooked, a kitchen thermometer is a valuable tool to have. This is the thermometer I have, in fact, I have 2. I use it a lot in my kitchen when I want to be sure proteins like chicken and pork are cooked properly. These Thermapens are not cheap, but you will never have to replace it again. There is usually specific colors on sale so check the ThermoWorks website to find your next culinary tool that will make cooking easier.

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Ingredients for Gluten Free Meatloaf

• 2 teaspoon olive oil

• ½ small onion, chopped fine, (about ¾ cup chopped)

• 1 medium celery rib, finely chopped (about ½ cup chopped)

• 1 medium carrot, finely chopped (about ¼ cup chopped)

• 2 garlic cloves, minced

• ¼ cup milk, unsweetened soy, rice or almond or stock

• 1 egg

• 1 teaspoon Dijon mustard

• ¼ teaspoon garlic powder

• ½ teaspoon onion powder

• 1 teaspoon dried oregano

• 1 teaspoon chopped fresh thyme

• 1 rounded tbsp minced parsley

• ¼ cup potato flakes

• 1 ½ pound ground beef

• ½ pound ground pork

• 1 ½ teaspoon salt

• ½ teaspoon fresh ground pepper

• ½ cup ketchup

How to Make Gluten-Free Meatloaf

1)  Heat oven to 350 degrees.

2)  Line a rimmed baking sheet with foil. (I use a half size pan or quarter size sheet pan). See a chart of sheet pan dimensions here.

3)  Heat a medium saute’ pan over medium high heat, add the oil and then the onions, celery and carrots. Cook until softened, stirring occasionally, about 2 minutes. Add the garlic and stir, another 30 seconds. Remove from heat and set aside.

4)  In a large mixing bowl big enough for the meat, whisk together the milk or stock, and egg. Then add all the seasonings to the bowl: mustard, garlic powder, onion powder, oregano, thyme, parsley and potato flakes. Mix well.

5)  Add ground beef and pork to the bowl along with the sautéed onions, salt and pepper and knead until thoroughly combined.

6)  Shape mixture into a loaf shape on the foil lined baking sheet. Spread ketchup over the top and place in oven.  Bake for 70 to 80 minutes or until internal temperature registers at 160 degrees.

7)  Let meatloaf cool for 15 minutes before cutting.

You can make a moist, tender and gluten-free meatloaf with this recipe. Click below to print out a copy of the recipe so you can make it in your own kitchen! And tell me what you think of it in the comments below.

Printer-Friendly Recipe

Yield: 4 servings

Author: Andrea Sprague

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Gluten Free Meatloaf

For a tender and moist gluten free meatloaf, use potato flakes instead of bread crumbs. Look for plain, unseasoned potato flakes, usually near the rice in the store. I add lots of herbs and vegetables which are worth the extra chopping time. Double the recipe and make some meatballs so your prep time leaves you meals for a couple days.

Prep time: 20 MinCook time: 1 H & 40 MTotal time: 2 Hour

Cook modePrevent screen from turning off

Ingredients

• 2 teaspoon olive oil
• ½ small onion, chopped fine, (about ¾ cup chopped)
• 1 medium celery rib, finely chopped (about ½ cup chopped)
• 1 medium carrot, finely chopped (about ¼ cup chopped)
• 2 garlic cloves, minced
• ¼ cup milk, unsweetened soy, rice or almond milk or stock
• 1 egg
• 1 teaspoon Dijon mustard
• ¼ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon chopped fresh thyme
• 1 rounded tablespoon minced parsley
• ¼ cup potato flakes
• 1½ pound ground beef
• ½ pound ground pork
• 1½ teaspoon salt
• ½ teaspoon fresh ground pepper
• ½ cup ketchup

Instructions

1. Heat oven to 350 degrees.
2. Line a rimmed baking sheet with foil.
3. Heat a medium saute’ pan over medium high heat, add the oil and then the onions, celery and carrots. Cook until softened, stirring occasionally, about 2 minutes. Add the garlic and stir, another 30 seconds. Remove from heat and set aside.
4. In a large mixing bowl, whisk together the milk or stock, and egg. Then add all the seasonings to the bowl: mustard, garlic powder, onion powder, oregano, thyme, parsley and potato flakes. Mix well.
5. Add ground beef and pork to the bowl along with the sautéed onions, salt and pepper and knead until thoroughly combined.
6. Shape mixture into a loaf shape on the foil lined baking sheet. Spread ketchup over the top and place in oven. Bake for 70 to 80 minutes or until internal temperature registers at 160 degrees. Let meatloaf cool for 15 minutes before cutting. Let it rest! I know it smells amazing and you cant wait to dive in, but resting will help keep the moisture in the meat instead of all over your cutting board

Notes

Try the Epicurious.com recipe version:

• Add Bacon and Prunes: Add ¼ pound cooked bacon (about 4 slices) and ¼ cup pitted prunes. The sweetness of the prunes along with the salty bacon will transform your meatloaf!!! Put the cooked bacon and prunes in the food processor and chop up well before adding in. Reduce the salt to 1 teaspoon.

Cut the veggies as small as possible. They are there for flavor, but if they are too big, they will make your meatloaf crumble.

Use a meat thermometer! It’s the only way to know the middle of your meatloaf is fully cooked. Let the meat sit out on the counter for 30 minutes before assembling to help bring it to room temperature. Baking a cold meatloaf will ensure the middle doesn’t cook.

After mixing the meat and all the spices, cook a small piece in a frying pan to test the salt level. Taking this extra step will help you to know that you got the right level of seasoning.

Bake on a half or quarter size baking sheet. It will be easier to lift in and out of the oven.

https://www.theholisticchef.com/recipes/gluten-free-meatloaf

more recipes to check out:

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Big Batch Chili

Make chili for a crowd or to freeze for quick meals later

Turkey Meatballs

Make your meatballs just as moist and tender as your meatloaf with potato flakes

Pistachio Crusted Chicken

Another great dinner recipe that the entire family will love. Great cold the next day too.

**Please note, some of the links on this site are affiliate links. As an Amazon Associate I can earn from qualifying purchases, at no additional cost to you. All of the products on my site are actually used by me. I do not recommend anything that is not in my own kitchen and used in these recipes.