Gluten-Free Meatloaf
180kcal
Ingredients
Main Ingredients
- 1 lb. lean ground beef, turkey, or chicken Use 90% lean or higher for best results.
- 1 large egg
- ¼ cup gluten-free ketchup For glaze and mixture.
- ¼ cup mustard
- ½ small onion, diced
- ½ small zucchini, shredded Optional for moisture.
- 1 medium carrot, shredded Optional.
- 1 cup gluten-free oats or breadcrumbs Substitutions may vary.
- 1 tsp salt
- ½ tsp pepper
- 1 tsp gluten-free Worcestershire sauce
Glaze Ingredients
- ¾ cup ketchup
- ¼ cup brown sugar
- ½ tsp ground mustard
Method
Preparation
- Preheat oven to 350°F (180°C).
- In a large bowl, mix egg, gluten-free oats (or breadcrumbs), Worcestershire sauce, salt, pepper, mustard, and ketchup. Let sit for 2–3 minutes.
Combine Ingredients
- Add ground meat, onion, zucchini, and carrot. Mix gently until just combined.
Shape the Loaf
- Press mixture into a loaf pan lined with parchment, or shape by hand on a baking sheet.
Make the Glaze
- Mix ketchup, brown sugar, and ground mustard. Spread half over the loaf halfway through baking for a caramelized finish.
Bake
- Bake for 1 hour, or until internal temperature reaches 160°F (70°C). Rest 10 minutes before slicing.
- Pro tip: Never cut meatloaf while hot—it will crumble!
Notes
For a vegan version, swap meat for lentils, walnuts, and mushrooms; replace egg with flaxseed meal and water. Store in an airtight container for up to 4 days. Freeze wrapped for up to 3 months.