Are you missing meatloaf on your gluten free diet? Meatloaf made with gluten free breadcrumbs can be disappointing, a wet soggy mess that doesn’t hold together. Today I’ll show you how to make a moist tasty meatloaf that won’t fall apart when you slice it. By the way, this meatloaf is loaded with healthy veggies, but that can be our little secret!
4 Servings
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Ingredients:
- 12 oz. ground beef
- 6 oz. Italian sausage (use pork, turkey or chicken)
- 1 large egg
- 1/4 cup ketchup plus more for topping
- 1/2 tsp. brown sugar
- few shakes of gluten free Worcestershire sauce
- pinch red pepper flakes (optional)
- 1-1/2 cups veggies cut into small mince
- 2 garlic cloves, minced
- olive oil
- salt and pepper to taste
- 1/4 cup gluten free seasoned Italian breadcrumbs
- 1/4 cup gluten free mashed potato flakes
- 1/4 cup gluten free old fashioned rolled oats *see notes
Preparation:
Finely mince the veggies, using a knife or electric chopper.
Season the veggies and garlic with salt and pepper, then sauté in a little olive oil. I used onion, bell pepper, mushroom and zucchini. They will almost disappear into the meatloaf (shhhh, don’t tell the kids)!
When the veggies have reduced by half and there is no visible liquid in the pan, set them aside to cool.
Whisk together the egg, ketchup, brown sugar, red pepper flakes and Worcestershire. Be sure your Worcestershire sauce is gluten free, check labels and don’t hesitate to contact the manufacturer if needed.
Now add the meat and the cooled vegetables, mixing it together with your hands. I usually use pork sausage, but chicken or turkey sausage will work just as well.
Next add the breadcrumbs, rolled oats and potato flakes, and work together until well combined.
Press the mixture into a standard, 1 lb. loaf pan. I used a nonstick metal pan, but if you have a glass loaf pan be sure to mist it with cooking spray.
Now squeeze a little ketchup over the top and use a fork to spread it evenly to make a line pattern, like this.
Bake for 30-35 minutes at 350º. When it’s done, you should see a little browning around the edges, and the meatloaf will begin pulling away from the sides of the pan. The internal temperature should reach 150-155º, if you’re not sure check with a thermometer.
Ready to serve, this meatloaf is moist and juicy, definitely not falling apart.
Meatloaf is great leftover, and you can even freeze it. It makes a great lunch sandwich too!
Notes: ♪♫ How are you feeling about oats these days? A while back there was a very concerning report from Gluten Free Watchdog stating that they could not recommend ANY brand of gluten free oats due to gluten content. For myself, I have decided to only use gluten free oats processed under a purity protocol, such as Bakery on Main. As always, consult with your own medical team for advice. Whether or not you continue to consume oats is a personal choice.
Originally published 04/09/2018 Updated 07/02/2024
Transfer to a 
When cooled, whisk in the ketchup followed by the egg and more seasoning.
Next add the beef, working it in with your hands. Gradually add the potato flakes and breadcrumbs and combine well.
Divide the meatloaf mixture between the 4 ramekins. Top with ketchup and smooth the tops with a fork.
Bake at 375º for 20 minutes or until the internal temperature reaches 150º (
Serve with ketchup or your favorite BBQ sauce (my favorite is 
Preparation:
In a large bowl, whisk together 1 egg, 1/4 cup BBQ sauce and 1/2 tsp. BBQ seasoning. Add the ground meat along with the cooled veggies. Mix thoroughly with your hands. Be sure that everything is well combined.
