Gluten Free Meatloaf

2 slices of gluten free meatloaf on a plate with mashed potatoes and salad.

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This Gluten Free Meatloaf is super simple and super delicious! This easy recipe takes less than 1 hour to make and is perfectly seasoned. Though full of traditional flavors, this gluten free meatloaf recipe is refreshed to also be dairy free and nut free!


Units Scale


  • 1 pound lean ground beef (either 85/15 or 90/10)
  • 1 large egg- whisked
  • 1 small onion- diced
  • 3 cloves roasted garlic
  • 1/2 cup gluten free oat flour
  • 2 tablespoons ketchup
  • 1 teaspoon kosher salt
  • 1 teaspoon Italian seasonings
  • 1/2 teaspoon ground black pepper

For The Glaze

  • 1/2 cup ketchup
  • 1 tablespoon coconut sugar
  • 1/2 teaspoon apple cider vinegar
  • 1/4 teaspoon onion powder
  • Pinch of salt and pepper


  1. Preheat oven to 350 degrees F and line an 8x4 inch loaf pan with parchment paper
  2. In a large mixing bowl, combine the ground beef, egg, diced onion, roasted garlic, oat flour, ketchup, salt, Italian seasonings, and black pepper. Use your hands or a wooden spoon to mix well
  3. Once combined, use your hands to press the gluten free meatloaf mixture into your prepared loaf pan and bake for 40-45 minutes, or until the internal temperature reaches 160 degrees F
  4. Pull the pan out of the oven and turn the oven temperature up to 400F, whisk together the glaze ingredients and evenly spread of over the top of the cooked meatloaf
  5. Bake at 400F for 5-6 minutes to set the glaze, then pull the pan out of the oven and let rest for 10 minutes
  6. Once the gluten free meatloaf has rested, carefully slice it, then serve and enjoy


  • Don't overmix the meat mixture. If you overmix it the gluten free meat loaf will turn out tough and rubbery
  • Use a meat thermometer if you're nervous about it being cooked all the way through
  • This recipe makes a great make ahead dinner, you can make it a day or two in advance and have a super easy weeknight meal
  • Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months

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