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Easy Gluten-free Meatloaf

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.

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).

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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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7 Responses:

 
Melaina at Rudi's Gluten-Free Bakery
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said this on
08 Jun 2012 8:35:50 AM PDT
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!

 
Jen B.
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said this on
11 Jun 2012 7:17:58 AM PDT
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.

 
Michael Soto
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said this on
11 Jun 2012 11:15:39 PM PDT
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.

 
Cherie
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said this on
07 Apr 2013 9:14:22 AM PDT
I am new to learning to cook gluten-free. Thank you for the pork skins tip instead of using bread crumbs.

 
Lisa
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said this on
30 Sep 2012 8:34:33 AM PDT
Yesssss... sounds like the meatloaf my mom used to make! Thanks!

 
Kevin
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said this on
27 Apr 2013 10:25:53 PM PDT
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.

 
vanessa
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said this on
02 Nov 2014 11:44:21 AM PDT
I used 8 ounces of diced tomatoes, 1/4th cup of GF oats and 3/4th GF Italian bread crumbs came out moist and perfectly put together even with a cup of chopped bell peppers




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