Awesome Easy Meatloaf With Oatmeal No Sugar No Dairy

The best gluten-free meatloaf has a classic taste just like the old-fashioned recipe you grew up on! This simple, traditional, and dairy-free recipe has a juicy texture without using breadcrumbs and a rich, tangy glaze coating.

easy gluten-free meatloaf recipe with oats

Make the best meatloaf with a traditional, homemade taste just like Mom's! Making gluten-free meatloaf with oats is an affordable and tasty way to make meatloaf without bread crumbs!

Don't be fooled into thinking a great gluten-free meatloaf is as simple as substituting gluten-free breadcrumbs in a traditional recipe. While this can get the job done, I prefer using oats for a couple reasons.

First, oatmeal is a staple ingredient I always have on hand. I don't have to make a batch of breadcrumbs from gluten-free bread or pick up a pricy ready-made box. When writing my gluten-free cookbook, I experimented with many ways to use accessible ingredients for gluten-free recipes, and this was one of my favorites!

Oats are a great binder with a neutral, wholesome flavor. While traditional breadcrumbs also work, gluten-free versions can lack the binding power. To compensate for that, a lot of recipes use cheese or extra eggs in conjunction.

How To Make gluten-free meatloaf

This recipe is based off my pressure cooker meatloaf, which cooks in an Instant Pot simultaneously with a mashed potatoes recipe. The meatloaf seasoning and glaze are similar, but with a different cooking method.

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

1. In a large bowl lightly whisk the eggs. Add the ground beef, oats, ketchup, onion, and gluten-free meatloaf seasoning – Worcestershire sauce (Lea & Perrins Original is certified GF), salt, and pepper. Mix well.
2. Use a small bowl to mix together the glaze ingredients – ketchup, brown sugar, apple cider vinegar, garlic powder, and onion powder.
3. Shape the meatloaf into an uniform loaf. Place it on a broiler pan or prepared baking sheet lined with foil or parchment. Alternatively, line a 9X5 loaf pan with parchment paper and gently pat the meat mixture inside.
4. Brush ⅓ of the meatloaf glaze over the top and sides. Bake in a 350ºF oven for 45 minutes.
5. After 45 minutes, turn the oven up to 400ºF. Remove the meatloaf and brush on the remaining glaze. Return to the oven for 20 minutes, or until the internal temperature reaches 160ºF. Cool for 10 minutes before slicing and serving.

What type of ground beef should I use?

You may be wondering what is the best type of beef to use in meatloaf. I recommend something between 85-90% lean ground beef. It still has enough fat to keep the meatloaf moist, without an excessive amount of fat drippings collecting as it cooks.

My personal preference is the grass-fed, grass-finished ground beef from ButcherBox meat delivery. It is 85% lean, which I find to be the perfect ratio for flavor and juiciness, plus the meat is sourced from humanely-raised grass-finished animals, which comes through in the flavor.

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Some traditional meatloaf recipes recommend ground chuck, which is also good to use in meatballs. The added fat will add juiciness and make the meatloaf for tender, but renders a lot more fat.

If you are interested in using ground pork, follow this pork meatloaf recipe, which also uses gluten-free oats.

You may also use combinations of ground meat, such as a mixture of ground Italian sausage, ground pork, and ground beef. For a healthier recipe, substitute one pound of the ground beef with ground turkey.

gluten-free substitutes for breadcrumbs in meatloaf

This recipe without breadcrumbs uses oats for a binder. If you don't have oatmeal on hand, there are other gluten-free substitutes, such as…

1. Quick-cooking or rolled oats (certified gluten-free)
2. Crushed gluten-free cereal, such as corn or rice Chex
3. Potato flakes (instant mashed potato flakes)
4. Gluten-free crackers
5. Almond flour

are oats gluten-free?

For this ground beef meatloaf recipe with oatmeal I recommend using gluten-free quick-cooking oats. Old-fashioned rolled oats may also be used.

Although oats are naturally gluten-free, they are typically processed on equipment shared with wheat products.Certified gluten-free oats means it's guaranteed to not be cross-contaminated.

Some people with celiac disease or gluten intolerance, though, are still sensitive to oats, whether they are certified GF or not. If making these for a friend or family member, you may want to double check first.

substitutions for ketchup in meatloaf glaze

If you prefer something a little different than a ketchup glaze, try one of these alternatives.

• If you don't like the added sugar and preservatives in prepared ketchup, make your own homemade ketchup.
• BBQ sauce
• Tomato sauce, or marinara, like in Italian Meatloaf
• Chili sauce
• Salsa
• Brown gravy

types of pans to use

When it comes to baking meatloaf, you have plenty of options for what kind of pan to bake it in. Whether you use a loaf pan, broiler pan, or baking sheet, the meatloaf should be uncovered.

Personally, I prefer using a small broiler pan to catch the grease. I line the bottom pan with a double layer of foil for easy clean-up. You may purchase a meatloaf loaf pan with an insert, but I don't like storing extra kitchen equipment.

A 9X5 inch loaf pan may also be used. Line the bottom and sides with a large piece of parchment or foil so the meatloaf can be lifted out after it is done cooking. This isn't my preferred method because a lot of grease accumulates, and the glaze can't reach the sides.

Alternatively, use a standard baking sheet or baking pan. Simply line the bottom with foil or parchment to catch the drips.

storing, reheating, make-ahead and freezing tips

Storing: After the meatloaf has cooled, store leftovers in an airtight container and refrigerate up to 3 days.

Reheating: For oven reheating, place leftovers in an oven-safe baking dish. Sprinkle with a touch of water or broth and cover with foil. Bake in a 250ºF oven for 20-30 minutes, or until heated through.

To microwave, I recommend reheating slices instead of an unsliced loaf. Reheat at 50% power for 2-3 minutes, or until almost heated through. Finish at full power until hot.

Alternatively, place a nonstick skillet over medium-low heat. Lightly grease the pan and heat for 3-4 minutes per side.

Make-ahead: The meatloaf may be assembled, with the glaze stored separately, and refrigerated up to 24 hours before baking. Wrap the loaf securely in plastic wrap and place the glaze in an airtight container.

Freezing: Unbaked or baked meatloaf may be frozen. While unbaked meatloaf may be cooked from frozen, I recommend thawing overnight in the refrigerator for faster baking and to reduce the likelihood of drying it out.

Leftovers may also be frozen. Slice and wrap securely in plastic wrap. Transfer the slices to a ziplock freezer bag and freeze up to 3 months. Thaw slices overnight in the refrigerator and reheat using on of the methods listed above.

frequently asked questions

Is this recipe dairy-free?

Yes, this gluten-free meatloaf recipe is dairy-free as well.

How do I make spicy gluten-free meatloaf?

Use 1 pound ground beef and 1 pound spicy ground pork sausage for the meat mixture. For the glaze, add up to ½ teaspoon ground cayenne pepper.

Can I substitute ground turkey for the ground beef?

Yes. To make a healthier recipe, replace one pound of ground beef with ground turkey. While all ground turkey may be used, it will have a drier texture without the added fat.

How can I tell when meatloaf is done?

Use an instant read thermometer (my preferred brand) to check if it has an internal temperature of 160ºF. If you don't have a thermometer, you can also stick a metal fork in the middle. If it's very hot when you remove it, the meatloaf should be done.

What goes well with meatloaf?

Besides the classic mashed potatoes side dish, there are many options from comforting, healthy, and fresh. Find what to serve with meatloaf in this free valuable resource!

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step-by-step web story instructions for this recipe!

best tips and tricks

• Finely chop the onions to mix in so they cook with the meatloaf and lose their sharp taste. If you like the taste of raw onion, chop in larger pieces.
• Avoid over-mixing and compressing the meatloaf as you shape it. You want it to stay together, but not be tough or dense.
• For easy clean up line your baking pan with foil or parchment to catch the juices as they drip off.
• If not using a loaf pan, try to shape the meatloaf with even thickness throughout. You do not want the edges to overcook, while the middle is still coming to temperature.
• Let the meatloaf rest for 10 minutes before slicing

More gluten-free Dinner Recipes

• Gluten-Free Chicken Pot Pie
• Breaded Pork Chops
• Gluten-Free Lasagna
• Gluten-Free Sweet and Sour Chicken

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Glaze

• ▢ ¾ cup ketchup
• ▢ 2 tablespoons brown sugar
• ▢ 2 teaspoons apple cider vinegar
• ▢ ½ teaspoon garlic powder
• ▢ ¼ teaspoon onion powder

Gluten-Free Meatloaf

• ▢ 2 eggs
• ▢ 2 pounds 85% lean ground beef
• ▢ ½ cup quick cooking oats, certified gluten-free
• ▢ ⅓ cup ketchup
• ▢ ⅓ cup onion, finely chopped
• ▢ 1 tablespoon Worcestershire sauce (read label for gluten-free, I recommend Lea & Perrins original)
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon pepper

Cook Mode Prevent your screen from going dark

• Preheat the oven to 350°F. Line the bottom of a smaller broiler pan with aluminum foil and place the insert on top. Alternatively, line a baking sheet or baking pan with foil and set aside.

• In a large bowl lightly whisk the eggs. Add the remaining ingredients mix together until well combined.

• Use a small bowl to mix together the glaze ingredients – ketchup, brown sugar, apple cider vinegar, garlic powder, and onion powder.

• Shape the meatloaf into an uniform loaf and place it on the prepared pan. Brush ⅓ of the meatloaf glaze over the top and sides. Bake for 45 minutes.

• After 45 minutes, turn the oven up to 400ºF. Remove the meatloaf and brush on the remaining glaze. Return to the oven and bake for 20 minutes, or until the internal temperature reaches 160ºF. Cool for 10 minutes before slicing and serving.

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storing, reheating, make-ahead and freezing tips

Storing: After the meatloaf has cooled, store leftovers in an airtight container and refrigerate up to 3 days.

Reheating: For oven reheating, place leftovers in an oven-safe baking dish. Sprinkle with a touch of water or broth and cover with foil. Bake in a 250ºF oven for 20-30 minutes, or until heated through.

To microwave, I recommend reheating slices instead of an unsliced loaf. Reheat at 50% power for 2-3 minutes, or until almost heated through. Finish at full power until hot.

Alternatively, place a nonstick skillet over medium-low heat. Lightly grease the pan and heat for 3-4 minutes per side.

Make-ahead: The meatloaf may be assembled, with the glaze stored separately, and refrigerated up to 24 hours before baking. Wrap the loaf securely in plastic wrap and place the glaze in an airtight container.

Freezing: Unbaked or baked meatloaf may be frozen. While unbaked meatloaf may be cooked from frozen, I recommend thawing overnight in the refrigerator for faster baking and to reduce the likelihood of drying it out.

Leftovers may also be frozen. Slice and wrap securely in plastic wrap. Transfer the slices to a ziplock freezer bag and freeze up to 3 months. Thaw slices overnight in the refrigerator and reheat using on of the methods listed above.

best tips and tricks

• Finely chop the onions to mix in so they cook with the meatloaf and lose their sharp taste. If you like the taste of raw onion, chop in larger pieces.
• Avoid over-mixing and compressing the meatloaf as you shape it. You want it to stay together, but not be tough or dense.
• For easy clean up line your baking pan with foil or parchment to catch the juices as they drip off.
• If not using a loaf pan, try to shape the meatloaf with even thickness throughout. You do not want the edges to overcook, while the middle is still coming to temperature.
• Let the meatloaf rest for 10 minutes before slicing

Calories: 332 kcal | Carbohydrates: 16 g | Protein: 24 g | Fat: 18 g | Saturated Fat: 7 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 8 g | Trans Fat: 1 g | Cholesterol: 118 mg | Sodium: 698 mg | Potassium: 506 mg | Fiber: 1 g | Sugar: 11 g | Vitamin A: 229 IU | Vitamin C: 2 mg | Calcium: 38 mg | Iron: 3 mg

Course: Dinner, gluten free dinner

Categories: Baking Dairy Free Dinner Fall Freezer-Friendly Gluten Free Recipes Spring Winter

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Source: https://www.mamagourmand.com/gluten-free-meatloaf/

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