Sunday dinner is a special tradition in our home: a relaxed, sit-down meal built around comfort food and good conversation. The kids get excited about it all week because they know they’ll get something a little extra. Their top pick — and mine and my husband’s favorite too — is meatloaf.
Over the years I’ve tried several versions of this classic, and when we switched to gluten-free eating I adjusted the recipe again. Gluten-free breading behaves differently than wheat breadcrumbs and doesn’t hold moisture the same way, so I rely on cheese as an extra binder. In this version I use parmesan (and a bit of cheddar) for tenderness and flavor. The result is a moist, flavorful meatloaf that holds together well. We rarely have leftovers.
Gluten Free Meatloaf
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20 mins
20 mins
6
servings
Gluten Free Dinner Recipes
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Ingredients
- 1 egg
- 3 Tablespoons gluten free soy sauce or coconut aminos
- 3 Tablespoons gluten free BBQ sauce
- 1/3 cup parmesan cheese
- 1/3 cup freshly shredded cheddar cheese
- 1/4 cup gluten free breadcrumbs
- 1 1/2 lbs lean ground beef (I used 90% lean)
- a few dashes pepper and garlic powder
- salt, to taste
- Additional BBQ sauce for topping
Equipment
- Loaf pan or shallow casserole dish
- Mixing bowl
- Measuring spoons and cups
Method
- Preheat oven to 350° F.
- Beat the egg in a medium bowl.
- Add the soy sauce or coconut aminos, BBQ sauce, parmesan and cheddar cheeses, breadcrumbs, ground beef, pepper, garlic powder, and salt.
- Mix together with your hands until ingredients are evenly distributed. Avoid over-mixing to keep the meatloaf tender.
- Press the mixture into a loaf pan or shallow casserole dish, packing it down so the top is even.
- Spread additional BBQ sauce evenly over the top.
- Bake for about 1 hour, or until the internal temperature reaches 160° F. Let rest for 10 minutes before slicing and serving.
Private Notes
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