Gluten-Free Meatloaf with Ketchup Glaze (Loaf or Muffin-Style!)

Meatloaf has received a bad reputation over the years, and I have been determined to create the perfect meatloaf to prove it wrong! My favorite is gluten-free meatloaf with glaze because it adds that yummy sweetness.

You can make it ahead, freeze it, and even make it dairy-free or vegan with a few easy swaps. Whether you’re using ground beef or a plant-based meat, this is one of those gluten-free dinners you’ll want to keep on repeat.

For my ketchup-loving friends, like Mr. Fearless Dining, consider baking this loaf with a ketchup glaze, or skip the glaze if you prefer a sugar-free recipe. If you prefer not to have a ketchup glaze, you can top this homemade meatloaf with this Gluten-Free Brown Gravy!

Click here to see all of the gluten-free dinner recipes on this blog. If you love beef, I have a lot of delicious gluten-free beef recipes to try.

Recipe Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

• Ground Meat – I used ground beef. Feel free to use ground turkey, chicken, or pork.
• Onion – I prefer to use sweet yellow onion.
• Sun-Dried Tomatoes – Optional but so good: I like sun-dried tomatoes packed in olive oil as they are softer. I added a tablespoon of the seasoned oil into the recipe, then diced the sun-dried tomatoes. Trader Joe’s has this, but I am sure other grocery stores will also carry this ingredient.
• Egg – A large egg acts as a binder to hold everything together. If you are using ground turkey, consider adding an extra egg.
• Gluten-Free Bread Crumbs – You can buy gluten-free bread crumbs or panko or make homemade Gluten-Free Bread Crumbs. They help bind the loaf and give it structure.
• Parmesan Cheese – I love adding some parmesan for added flavor and juiciness.
• Italian Seasonings – I used dried basil and oregano in this recipe.
• Ketchup – I love adding a ketchup glaze to the top of my meatloaf because it locks in moisture and adds sweetness

How to Make Gluten-Free Meatloaf (Step-By-Step)

Step 1: Combine the diced onion, ground meat, gluten-free bread crumbs, parmesan cheese, egg, chopped sun-dried tomatoes, oil, and seasonings in a large mixing bowl.

Have a picky eater? Grating the onion ensures it blends seamlessly into the meat and keeps the texture smooth.

Step 2: Mix the meatloaf ingredients together with a fork or your hands, just until everything is combined. Overmixing can make the loaf dense, so aim for a light touch.

Step 3: Place the meatloaf mixture into a greased loaf pan or muffin pan. I used a spray of avocado oil to prevent sticking. If your loaf pan is non-stick, you will not need to do this.

Step 4: Spread a thick layer of ketchup over the top; it’ll caramelize beautifully as it bakes and helps keep the meat juicy. Let the meatloaf mixture sit for 10-15 minutes before baking. It allows the breadcrumbs to fully absorb moisture, which improves their structure and prevents them from crumbling.

Step 5: Bake the meatloaf in a loaf pan for 30-40 minutes, or until it is fully cooked. The actual time will depend on the size of your loaf pan and the depth of the meatloaf.

You will know your meatloaf is done baking when it has an internal temperature of 160ºF. (If you are using turkey or chicken, you want the internal temperature to read 165ºF on a digital meat thermometer.)

👀 Sandi Says: Let the meatloaf rest for 5–10 minutes before slicing. This helps it hold together better and makes cleaner slices.

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