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    Jefferson Adams
    Jefferson Adams

    By Jefferson Adams •

    Easy Gluten-free Meatloaf

    Reviewed and edited by a celiac disease expert.

    When I was growing up, meatloaf was one of the dishes that made a regular appearance at our table. The rich, tomato-based sauce complimented the meatloaf, and was sure to bring smiles to the family table.

    Taking a meatloaf sandwich to school the next day was something of a rite of passage, and a delicious one at that.

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    Here's a simple recipe for a meatloaf that is easy to make, easy on the wallet, and sure to please kids and adults alike.

    The finished gluten-free meatloaf. Photo: CC--RickIngredients:

    • 1½ pounds ground beef
    • 1 egg
    • 1 onion, chopped
    • 1 cup milk
    • 1 cup dried gluten-free bread crumbs
    • 2 tablespoons brown sugar
    • 2 tablespoons gluten-free mustard (I use Annie's, made with apple cider vinegar)
    • ½ cup ketchup
    • salt and pepper to taste

    Directions:
    Preheat oven to 350 degrees F (175 degrees C).

    Note: To make the bread crumbs, I like to toast up any older Udi's gluten-free bread that may still be in my fridge.

    In a large bowl, combine the beef, egg, onion, milk and gluten-free bread OR gluten-free cracker crumbs.

    Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan.

    In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.

    Bake at 350 degrees F (175 degrees C) for 1 hour.

    I like to serve it with roasted vegetables, fresh salad and toasted gluten-free bread with butter. However, mashed potatoes and gluten-free gravy make a nice side as well.


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    Guest Melaina at Rudi's Gluten-Free Bakery

    Guest Melaina at Rudi's Gluten-Free Bakery

    Posted

    This meatloaf looks so simple to make and sounds delicious! Thank you for providing a gluten-free meatloaf recipe we can all enjoy! Great job!

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    Guest Jen B.

    Guest Jen B.

    Posted

    Good recipe! Even less expensive is to use crushed Chex cereal instead of gluten-free bread crumbs. I substitute a mix of crushed rice & corn Chex for bread crumbs for meatloaf, stuffing, baked chicken, and other recipes.

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    Guest Michael Soto

    Guest Michael Soto

    Posted

    I use "Baken-its" brand pork skins, crumbled up, instead of the gluten-free bread or bread crumbs. The hot ones are spicier. No gluten in it. Good taste. Some people who are gluten intolerant are sensitive to milk, so I would leave it out.

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    Guest Lisa

    Yesssss... sounds like the meatloaf my mom used to make! Thanks!

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    Guest Cherie

    Guest Cherie

    Posted

    I use "Baken-its" brand pork skins, crumbled up, instead of the gluten-free bread or bread crumbs. The hot ones are spicier. No gluten in it. Good taste. Some people who are gluten intolerant are sensitive to milk, so I would leave it out.

    I am new to learning to cook gluten-free. Thank you for the pork skins tip instead of using bread crumbs.

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    Guest Kevin

    Guest Kevin

    Posted

    I followed the instructions exactly, except for using mustard. I've never made a meatloaf before. It turned out amazing, I was surprised. It tasted really good too. Thank you so much. I made this for my girlfriend who is gluten-free, and she liked it too.

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    Guest vanessa

    Guest vanessa

    Posted

    I used 8 ounces of diced tomatoes, 1/4th cup of gluten-free oats and 3/4th gluten-free Italian bread crumbs came out moist and perfectly put together even with a cup of chopped bell peppers

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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     

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