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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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In Celiac.com's Forum Now:

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Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

Welcome to the forum. Be sure to browse through the DH section for advice and tips. Glad your wife is gluten free. My hubby was gluten free some 12 years before my diagnosis. Sure makes it a bit easier!

As I am sitting here, I am wearing a retainer. Yep, had a tooth extracted a few months ago. To keep the space open for a future transplant, my dentist ordered a retainer. I read that PUB MED study. One kid. Not very scientific at all! Gluten Free Watchdog agrees that the odds of this kid being glutened by her retainer is slim and none. Like my PCV sprinklers lines, retainers probably do not last a lifetime. Ask your dentist how long they should last. No one wants to eat plastic!

I've had them about six or seven times at several different Starbucks locations. My sister has, also. Neither one of us have had any signs of getting glutened. They are served in a parchment paper bag that should be handed to you straight from the oven sealed. I've heard many internet complaints about the bags being dusty, too many ingredients, unhealthy, etc., but honestly, they are pretty darned tasty! And, when you are traveling and hungry, they are even tastier. They sell out quickly at most Starbucks, but I've been able to purchase one as late at 6 p.m.

I wish they didn't use " gluten" as a headline. People abuse and starve children for a variety of " reasons". gluten-free was just one they picked, it could have been paleo or kosher or whatever...

Ugh! This again..... first ...it was one person...not a study... just someone's speculation. if I am remembering correctly - no one actually tested the retainer. The kid was a 12-16 yr old an drew could have gotten caught eating gluten, etc, etc, etc. And then those internet folks who love to spread " bad news" or use that stuff to further their purpose, jumped on it. And then let's talk to a chemist or plastic scientist - if the plastic leaches our actual proteins, like gluten, wouldn't the plastic piece break down after a while? welcome to the world of Celiac internet myths. adding - none of the Celiac Centers, Associations, etc have warned people not to use a retainers.