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Delicious Gluten-Free Meatloaf Recipe

Updated on March 15, 2016
http://www.flickr.com/photos/joshbousel/1573685318/
http://www.flickr.com/photos/joshbousel/1573685318/

Unbelievably good meatloaf, that also happens to be gluten free.

This is my celiac friendly version of a meatloaf recipe I originally discovered on Alton Brown’s cooking show, Good Eats. This recipe has been modified to include pork as well as beef and has 2 choices of substitutions for the original breadcrumbs called for.

It’s easy and it’s homey and it’s delicious.

For those of you not familiar with Alton Brown, he’s a food network star that deconstructs favorite foods to reveal the science behind the cooking and in the process manages to come up with better ways to make classic dishes. His show (Good Eats) and books are well worth a look.

Gluten Free Meatloaf

  • 1 lb ground beef
  • 1 lb ground pork
  • 1 ½ tsps of salt
  • 1 tsp dried thyme
  • ½ tsp freshly ground cracked pepper
  • 1 egg
  • 1 onion, minced
  • 2 cups of white mushrooms, finely chopped (or substitute 1 cup of gluten free breadcrumbs)
  • A little butter
  • 1 tsp red chile pepper flakes or powder
  • ½ tsp oregano
  • 3 cloves of garlic, minced
  • ½ cup of ketchup
  • 1 Tbls honey
  • Dash of Tabasco and a dash of Worcestershire (The Worcestershire may contain gluten... be careful to check and omit if desired)
  1. Preheat the oven to 350
  2. Heat a Tbls or so of butter in a medium skillet and sauté the mushrooms until softened, 2 or 3 minutes will do. (The mushrooms take the place of the breadcrumbs, making the loaf gluten free and keeping it from getting too dense)
  3. In a bowl, mix together the two meats, all of the herbs, the egg, the onion, the garlic, the salt and pepper and the mushrooms (if not using mushrooms, substitute 1 cup of gluten free bread crumbs)
  4. Mix well and then test a small amount of the meat mixture for seasoning by microwaving a spoonful in a small bowl until cooked. If needed, adjust seasonings (you should be OK, but this is an easy step and it ensures a tasty loaf…ever forgot the salt in a recipe!?! I have, and so I like to taste as I go!)
  5. Pat the meat into a loaf pan. Place a little parchment paper on a baking sheet (you could also use aluminum foil) and invert the loaf pan onto the parchment paper. Tap the bottom of the loaf pan with a knife before you lift it away, to ensure that your meat loaf slides cleanly out of the loaf pan and onto the paper.
  6. Mix together the ketchup, honey, hot sauce and Worcestershire
  7. Place the meatloaf into the preheated oven, and after 10 or 15 minutes or so, take out briefly to spread the glaze over all exposed sides. Continue cooking until you reach 150 degrees on an instant read thermometer in the deepest interior of the loaf (about 40 minutes)

That’s it that’s all. This is so very good!

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    • dohn121 profile image

      dohn121 7 years ago from Hudson Valley, New York

      What a great idea, John! Thanks again.

    • june688 profile image

      june688 7 years ago

      This is good and I like it.

    • Leenie Pooh profile image

      Leenie Pooh 7 years ago

      Thank you so much. I practice food combining (as much as possible) so meatloaf has been off my menu for awhile as I couldn't think of what to use in place of breadcrumbs. I suppose the mushrooms work because they tend to absorb water.

    • nikki1 profile image

      nikki1 7 years ago

      LOve meat loaf/ great share : )

    • profile image

      jt 7 years ago

      For people that aren't used to cooking gluten-free, and might be making it for a celiac friend, it should be noted that the most popular brands of worcestershire sauce are *not* gluten free! (contains barley malt) Make sure you're buying a gluten free version of the sauce!

    • John D Lee profile image
      Author

      John D Lee 7 years ago

      Hi JT,

      Thanks for the warning about worcestershire.

    • askjanbrass profile image

      askjanbrass 7 years ago from St. Louis, MO

      This looks like a great recipe for gluten free meatloaf. I have some friends who can't have gluten, so I'm always very conscious of that when I have them over for dinner. I think I will make this next time they come.

      Thanks for sharing!

    • Jennifer profile image

      Jennifer 6 years ago

      I made my last meatloaf with leftover quinoa rather than breadcrumbs and it was delicious. It is also gluten free.

    • John D Lee profile image
      Author

      John D Lee 6 years ago

      Hi Jennifer,

      Thanks very much for the tip - sounds great!

    • profile image

      Matt 6 years ago

      You can also use Oatmeal as a binding for meatloaf to make it Gluten-Free.

    • John D Lee profile image
      Author

      John D Lee 6 years ago

      Matt, thank you also for your tip!

    • profile image

      Candy 6 years ago

      LOVE this recipe! It has become a favorite at my house. Thanks for the idea. Wonderful treat! I hope posed it on my blog. Thanks!

    • John D Lee profile image
      Author

      John D Lee 6 years ago

      Thanks Candy - I had this meatloaf for dinner earlier in the week myself - always a favorite with my family as well.

    • profile image

      candy 6 years ago

      cornbread crumbs taste better

    • profile image

      Ashley 6 years ago

      Some people who can't have gluten can't have oatmeal either.

    • profile image

      Lolo 6 years ago

      Bob's Red Mill produces a certified gluten free oatmeal product, so it would be safe to use. I had heard that Quaker Oats oatmeal has gluten in it because it is produced in a factory with wheat products and as a result it may have quite a bit of cross contamination.

    • profile image

      Angela 6 years ago

      I am on a gluten free diet and can't have oatmeal. I can have Buckwheat however. Also for those with inflamation problems avoid corn and dairy also.

    • infonolan profile image

      infonolan 6 years ago from Australia

      Oats contain avenin, which indeed is under investigation at this point in time as to how much gluten is contained here. Laws differ from country to country and for a product to be legally labelled 'gluten free' here in Australia, it cannot legally contain oats or oat derivatives in any form. In other words, it is quite probable that there is no such thing as 'gluten free' oats.

      My hub https://hubpages.com/food/food-testing illustrates the limitations behind this process.

    • profile image

      Jenn, The Gluten Free Connoisseur 6 years ago

      Thanks for this awesome recipe! It is snowing again outside and I wanted a nice comfort food so I made this tonight and LOVED it! My husband is a huge meatloaf fan and I have made other gf recipes in the past but this one definitely is the BEST we have had. I did however change the ground pork to thinly sliced german sausage which added another bit of spice. I always make a big batch of gf breadcrumbs so I had that on hand tonight.

      On the gf oats topic... I have been on a gf diet for almost 11 years now and could not tolerate any type of oats so I just never ate them until recently. I'm able to get Bob's Red Mill gf oats at our store here in Germany and eat them every morning with no problems! I truly believe that the gf oats are safe for a celiac.

      Thanks again!! If you don't mind I would like to post your recipe on my blog as well.

    • bettybarnesb profile image

      bettybarnesb 6 years ago from Bartlett, TN

      I love meatloaf. So does my family. Enjoyed your hub

    • profile image

      Paula 5 years ago

      I just made this, and yes, it is GOOD. I formed it into a Mummy Meatloaf for Halloween! Thank you for the inspiration :)

      http://welcomingspirit.blogspot.com/2011/10/hallow...

    • profile image

      Cynthia 5 years ago

      True Celiac's need to be careful of the Worchestershire sauce in this recipe as it has gluten in it - a trace amount, but that could be enough to affect a very sensitive Celiac.

    • profile image

      GinaBObeeena 5 years ago

      Thanks for the delicious recipe! I was craving meat loaf and this was so yummi, everyone LOVED it. I think the sauce is really delicious, and totally curbed my craving. I will be making this on a regular basis... thanks again!

    • profile image

      Alyssa Nebel 5 years ago

      worcestershire is not gluten free!!!

    • John D Lee profile image
      Author

      John D Lee 5 years ago

      Thanks Cynthia - I'll make a note of that in the text.

    • profile image

      AlldaveAllthetime 4 years ago

      Lee and Perins is gluten free.

    • profile image

      kathy 4 years ago

      I had heard the Lee and Perrins is gluten free if u purchase the one made in USA and not Canada

    • profile image

      TaraMashell 4 years ago

      Oh wow, thanks so much for this receipe. I had just made a meatlof the other day by using Shar's gluten free bread crumbs, and I didn't like it very well. As a matter-of-fact, I only ate a couple of slices and wrapped the remainder amount & placed it in the freezer. I would have never thought to use white mushrooms as a binder. I'm also not suppose to have yeast either, so I really shouldn't have used the bread crumbs anyway. A couple of commenters' uptop had a few good ideas as well; adding cornbread & quinoa (which I have yet to try) sounds ideal, too. Thanks again! Will try this out this week. Oh yeah, finally a meatloaf receipe that doesn't call for worcestershire sauce. Man I can't stand that stuff, LOL.

    • profile image

      Jayne 4 years ago

      Dammm! Excellent! I tweaked it to suit me -- more veggies and less meat. I used maybe 9/10 lb grass-fed ground beef and no pork. I cut the salt to maybe 1/2 tsp and upped the oregano and added parsley. I didn't bother sauteing the mushrooms first, just threw them in the bowl along with everything else. I also added about 1-1/2 c grated zucchini and 1 c (packed) carrot pulp. I omitted the butter, pepper flakes and glaze; simply served with organic ketchup. Awesome!

    • profile image

      kate t 4 years ago

      I just made this ; yummy! The Worcestire sauce I used IS gluten free, Lea & perrins (or Perrons). Thank you!

    • profile image

      Sandy Franklin 4 years ago

      Just made this for my neighbor. We all loved it. The best meatloaf we've had!

    • profile image

      Katie 4 years ago

      This is our favorite meatloaf recipe of all time! My boyfriend is allergic to dairy as well as gluten, so I substitute Earth Balance or olive oil when sautéing the mushrooms. Other than that, this recipe is perfect for us and is a regular favorite served with garlic mashed potatoes and green beans. The flavor of the mushrooms is not obviouse like I thought it might be the first time I made it, it give the loaf a nice, moist texture and is a clever substitute for breadcrumbs.

      Thanks for sharing!!

    • profile image

      Kathymom 4 years ago

      Unless noted condiments made with "vinegar" use White Vinegar and white vinegar is made from wheat. So anyone with a gluten or wheat intolerance would be sensitive to these. You can find ketchup, mustard, mayo, pickles, etc made with apple cider vinegar.

      I am looking forward to trying this with these adjustments. Thanks.

    • profile image

      Kevin 3 years ago

      Another good substitute I've found for the binding agent, instead of bread crumbs, that can offer a nice texture and flavor is instant mashed potato flakes. Can even use the flavored ones (garlic and cheese are both nice options)

    • profile image

      Iliana 2 years ago

      Second time making this recipe but used gf bread crumbs. My family loved it so much the first time, that I'm making two that's in the oven right now!

      Thanks for sharing!

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