Description
Our Gluten-Free Meatloaf has tender texture, plenty of protein, and a yummy sticky sweet glaze that make it a classic!
Ingredients
Scale
For The Meatloaf Glaze:
- 1/2 cup ketchup
- 1/4 cup barbecue sauce
- 2 Tablespoons brown sugar (optional)
- 1/2 Tablespoon cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon kosher salt
For The Gluten-Free Meatloaf:
- 2 pounds lean ground beef (I recommend 90% lean)
- 1 cup finely minced onion (1/2 onion)
- 3/4 cup gluten-free bread crumbs (I prefer panko-style)
- 2 large eggs, lightly beaten
- 1/4 cup milk
- 3 Tablespoons barbecue sauce
- 3 Tablespoons minced fresh parsley
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce (be sure it’s gluten-free, like Lea & Perrins)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Preheat The Oven & Prep Your Pan. Start by preheating the oven to 375 degrees F. Set out a sheet pan and a 9×5″ loaf pan. Grease or line the loaf pan with parchment paper, leaving the parchment hanging over the edges to act as handles later.
- Mix Up The Meatloaf Glaze. In a small bowl, combine ketchup, barbecue sauce, brown sugar, cider vinegar, garlic powder, onion powder, salt, and pepper. Whisk until the glaze is smooth and set aside.
- Combine The Meatloaf Ingredients. In a large mixing bowl, combine ground beef, onion, gluten-free bread crumbs, milk, eggs, barbecue sauce, parsley, garlic, Worcestershire sauce, salt, pepper, paprika, garlic powder, and onion powder.
- Gently Mix (But Don’t Over-Mix!). Use a fork to gently mix the ingredients together until everything is well distributed. (Try not to over-mix or compact the mixture or it can get dense or tough in the oven.)
- Transfer To The Pan. Then, transfer the meatloaf mixture to your prepared loaf pan and gently pat out into a loaf shape with your hands. (Use a light touch so everything holds together, but don’t try to pack it down super tight.) Place the loaf pan on the sheet pan (this will catch any splatters or drips.)
- Bake for 45 minutes & Add 1/2 the glaze. After baking for 45 minutes, pour half of the glaze onto the meatloaf and use a spatula or pastry brush to spread the glaze into an even layer.
- Bake 10 Minutes & Add Second 1/2 of The Glaze. Return the meatloaf to the oven for another 10 minutes, then repeat with the second half of the glaze mixture.
- Finish Cooking. Continue to cook the meatloaf 10-15 minutes, or until the center reaches 160 degrees F.
- Let It Rest, Then Serve. After checking the internal temperature, let the meatloaf rest in the pan 10 minutes or so. This will allow many of the juices to redistribute, and will help the meatloaf stay together when sliced. Carefully remove the meatloaf from the pan (parchment handles make this easy!) or slice in the pan if you prefer. Serve with any leftover pan juices, if desired, or you can drain and discard extra pan juices.
-
Store Leftovers in an airtight container in the refrigerator up to 3-4 days.
Notes
Don’t Have A Loaf Pan?
- No worries! You can still make meatloaf without a pan. Line a baking sheet with foil and form the meatloaf mixture into a roughly 9×5-inch loaf shape on the baking sheet. Then, you’ll bake for a similar amount of time and glaze as directed. It may cook a few minutes faster, so checking in with a meat thermometer can help you avoid over-cooking!
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Main Dish
- Method: Oven
- Cuisine: American