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Gluten Free Meatloaf

Gluten Free Meatloaf Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Calories: 366
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs ground beef (80/20)
  • ¾ cup gluten-free old-fashioned oats, finely ground
  • ½ cup milk
  • 1 large egg
  • ½ cup finely chopped onion
  • 2 cloves garlic, minced
  • 2 tbsp gluten-free Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp dried thyme (optional)
  • For the glaze: ⅓ cup ketchup, 2 tbsp brown sugar, 1 tbsp apple cider vinegar

Method
 

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment. Blitz oats to a coarse powder, then whisk with milk, egg, Worcestershire, Dijon, salt, pepper, and thyme. Rest 5 minutes.
  2. Add onion and garlic, then fold in beef gently until just combined.
  3. Shape into a 9×5 inch loaf on the sheet. Mix ketchup, brown sugar, and vinegar; spread half over the top.
  4. Bake 40 minutes. Spread remaining glaze on top and bake another 15 to 20 minutes, to 160°F (71°C).
  5. Rest 10 minutes, then slice and serve with pan drippings.

Notes

For the most accurate doneness, use an instant-read thermometer. The meatloaf will continue to cook as it rests, so pulling it at 160°F is safe. If you’re short on time, make the glaze and meat mixture a day ahead and refrigerate, then shape and bake the next day—just add 5 to 10 minutes to the bake time.