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4.91 from 22 votes

This homemade gluten-free meatloaf is juicy, flavorful, and topped with a sweet ketchup glaze that caramelizes as it bakes. Whether you serve it in slices or as fun mini meatloaf muffins, this is a comfort food dinner everyone will enjoy, even your pickiest eaters. It’s moist, hearty, and packed with bold Italian seasonings. This recipe has been a family favorite for years, and it’s simple enough to make ahead for busy weeknights.

Sliced meatloaf on a serving plate.

❤️ Why this is our favorite meatloaf recipe:

  • It has a sweet ketchup glaze baked on top.
  • Works with any ground meat or plant-based option.
  • Bake as a loaf or in muffin tins for individual portions.
  • Juicy and flavorful with bold Italian spices and sun-dried tomatoes that set it apart from the rest of the gluten-free meatloaf recipes out there.
  • Easy to freeze and reheat, and it is perfect for busy nights.

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.

Reader Review

“Don’t let the gluten free title scare you; this was the best meatloaf I’ve ever made!! Delicious!”
Poppy
Pinterest comment
Photos of the meatloaf ingredients.

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
Sandi holding a tray of biscuits that are going in the oven to bake.

A Note From My Kitchen

I used to struggle with meatloaf turning out dry or falling apart, especially when I started adapting recipes to be gluten-free. The trick is to balance moisture and binders. I created this recipe so that the gluten-free breadcrumbs, egg, and a little cheese all work together here. And don’t worry if your mixture feels softer than you’re used to. It bakes up moist and sliceable every time!

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

Photos of mixing the meat and other ingredients in a large mixing bowl.

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.

A meatloaf in a loaf pan ready to bake.

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.

A baked meatloaf in a loaf pan.

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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If you prefer a lower-fat version, this Gluten-Free Turkey Meatloaf or this Gluten-Free Meatloaf With Oats recipe is easy to make!

Make Meatloaf Muffins:

Want single portions or something fun for kids? Use a muffin tin! Just press the mixture into greased muffin cups and skip the glaze. These bake faster, about 20–25 minutes in total, and they’re perfect for freezing or meal prep.

These mini Italian gluten free meat loaves on a platter. Mashed potatoes are piled on top of the meatloaves so they look like cupcakes
These easy gluten-free mini meatloaf muffins are perfect for kids and freezer meals!

I updated this post from an older version from May 2015, as shown in the photo above. I had created this recipe in a muffin tin for an April Fool’s Day joke on my family. Nobody was fooled for long, but it was fun. Feel free to make this meatloaf as one large meatloaf or smaller muffins.

If you want to make mini meatloaves, spread the meat mixture out in a muffin tin, use or skip the ketchup glaze, and bake. Whip up this easy cream cheese mashed potatoes recipe, and you can put it on top of the meatloaf to look like frosting.

Make Ahead Directions:

  • Prepare the meat mixture in a large mixing bowl. Store in an airtight container or a loaf pan wrapped tightly with plastic wrap until you are ready to bake it.
  • You can also freeze the meat mixture. Thaw and place in a loaf pan when you are ready to bake it.

Frequently Asked Questions:

Can I freeze this meatloaf?

Yes! We do this all the time. Freeze individual slices in airtight containers or wrap tightly in foil. To reheat, bake slices at 325ºF for 10 minutes or microwave until warmed through.

How do I store this meatloaf?

Refrigerate in an airtight container for up to 4 days. It also freezes well for up to 4 months.

Can I make this meatloaf with vegan meat?

You can make this recipe with vegan meat, and I think Impossible Meat tends to work best.

Can I Make This Meatloaf Without Breadcrumbs?

Yes! You can substitute almond flour, crushed gluten-free crackers, crushed tortilla chips, or even rolled oats (if tolerated).

Meatloaf Side Dishes:

Make it a full meal with one of these delicious side dish recipes!

Love This Gluten-Free Meatloaf Recipe?

💬 Did you make this recipe? I’d love to hear how it turned out—and which pan or flour blend you used! Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐

Sliced meatloaf on a serving plate.

Gluten Free Meatloaf

Sandi Gaertner
This easy gluten-free meatloaf is hearty, flavorful, and family-approved—even the picky eaters will go back for seconds. It’s a simple weeknight classic.
4.91 from 22 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Gluten Free Dinner Recipes
Cuisine American
Servings 6 servings
Calories 493 kcal

Equipment

Ingredients
  

  • 2 pounds ground beef * see note
  • ½ cup gluten free bread crumbs * see note
  • ¼ cup parmesan cheese
  • 1 large egg
  • cup diced onion
  • 2 tablespoons chopped sun-dried tomatoes
  • 1 tablespoon olive oil * see note
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • ¼ teaspoon ground pepper
  • ½ cup ketchup optional

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Instructions
 

  • Preheat the oven to 350º F.
  • In a large mixing bowl, combine all 2 pounds ground beef, 1/2 cup gluten free bread crumbs, 1/4 cup parmesan cheese, 1 large egg, 1/3 cup diced onion, 2 tablespoons chopped sun-dried tomatoes, 1 tablespoon olive oil, 2 teaspoons dried basil, 2 teaspoons dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon sea salt, 1/4 teaspoon ground pepper, and 1/2 cup ketchup
  • Mix well using a fork. I find the flavor soaks in better if you really blend the seasonings into the meat. This helps the flavor cook deep into the meatloaf.
  • Add the meatloaf mixture to a prepared loaf pan. Let the meatloaf sit for 15 minutes to let the bread crumbs soften.
  • Optional: Spread additional ketchup over the top of the meatloaf. If you have never done this before, trust me, it makes this recipe even better!
  • Bake for 40 minutes, or until the meatloaf has an internal temperature of 160º F for ground beef or 165º F for ground turkey or chicken.
  • Serve hot with your favorite sides.

Notes

  1. Feel free to use any ground meat or vegan meat in this simple Italian meatloaf recipe.
  2. You can use gluten free bread crumbs or panko. A few brands sell bread crumbs, but it is easy to make homemade gluten free bread crumbs, too.
  3. I used sun-dried tomatoes packed in olive oil. I used this olive oil in the recipe as well as the sun-dried tomatoes.
  4. If you don’t want the ketchup glaze, make this quick and easy Gluten-Free Brown Gravy to serve with the meatloaf.
  5. This meatloaf will keep fresh for up to 4 days in the refrigerator. Store it in an airtight container.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!

Nutrition

Serving: 1sliceCalories: 493kcalCarbohydrates: 13gProtein: 30gFat: 35gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 16gTrans Fat: 2gCholesterol: 137mgSodium: 567mgPotassium: 577mgFiber: 1gSugar: 4gVitamin A: 252IUVitamin C: 6mgCalcium: 105mgIron: 4mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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4.91 from 22 votes (19 ratings without comment)

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16 Comments

  1. I need both gluten free and dairy free. Can I just leave out the parm, or do I need to substitute a replacement?

  2. Can you substitute the green garlic with something else? Our grocery store didn’t have any so I’m assuming it’s out of season.

  3. 5 stars
    I think my picky eaters would love these meatloaf muffins. Give them food of unusual shape and they will be curious to try it.
    Looks easy to make and sounds delicious.