Try my new Gluten Free Meatloaf with Oats for a tasty twist on a classic dish. This homemade meatloaf tastes just like your mother made it! It mixes seasoned ground meat with gluten free oats for tender, delicious flavor. Great for family dinners or a weekend meal, this will become a family favorite comfort food!

A slice of gluten free meatloaf with oats with rice and roasted peppers.

If you miss grandma’s homemade meatloaf, this recipe will bring back memories. I created this classic gluten free meatloaf made with oats from my memory of what my grandmother used to make when we visited. It is warm and comforting and makes a great family meal.

If you are looking for dinner ideas, I have 100s of easy gluten free meal ideas to try! Why make this recipe:

  1. This classic meatloaf tastes incredible and is easy to make with just a few steps.
  2. I use wholesome ingredients to infuse flavor into every bite! It will quickly become one of your favorite comfort foods!
  3. This gluten-free meatloaf with oats tastes even better on the second day!
  4. It is easy to make ahead and easy to freeze for another day.

You may also love this Italian Gluten Free Meatloaf or this Gluten Free Ground Turkey Meatloaf!

Allergen Information:

This recipe is gluten-free, nut-free, and soy-free. It is important to use certified gluten free oats. Bob’s Red Mill and Quaker make gluten-free oats, so look for the GF label on their packaging.

Use dairy-free cheese like Daiya, Kite Hill, or Violife.

Photos of the meatloaf with oats ingredients.

Ingredient Notes:

  • Lean Ground Beef – You can also use ground bison.
  • Ground Pork (not sausage) – If you enjoy ground pork, I have some great gluten free ground pork recipes!
  • Gluten-Free Quick Cook Oats – Be sure your oats are gluten-free oats. Oats can get cross-contaminated easily because they are grown near wheat. Gluten free oats are grown under a purity protocol to keep you safe. (Note: in Australia and New Zealand, gluten-free oats are not available.
  • Onion – I recommend a sweet yellow onion.
  • Egg – Size large.
  • Ketchup – Regular or organic.
  • Gluten-Free Worcestershire Sauce – Check the label to ensure your Worcestershire sauce is gluten-free. I used the Lea and Perrins brand.
  • Dried Herbs and Seasonings – Oregano, Basil, Garlic Powder, Salt and Black Pepper. (You can also use Italian seasoning if you prefer.)

Substitutions:

  • Do not substitute oat flour for oats in this recipe.
  • If you are egg-free, you can use Just Egg instead of eggs.
  • Swap the ketchup for barbecue sauce as a tangy glaze for a fun flavor variation!

Tips For Sucess:

  • I know it can be icky, but mix the meat and fillings by hand. It blends the ground beef and ground pork with the seasonings and sauces better.
  • You can bake this in an 8×8 pan or a loaf pan. This gluten free oat meatloaf recipe also makes great mini meatloaves made in a muffin pan!

How To Make Gluten Free Meatloaf With Oats:

Photos of steps 1 and 2 making this meatloaf with quick oats.

Step 1: Preheat the oven to 350º F. Add all of the ingredients to a large mixing bowl, except the ketchup glaze topping (listed separately in the ingredients so you know which ketchup listed is for what.)

Step 2: Mix the mixture by hand. I know it isn’t fun, but it is the best way to mix the ingredients thoroughly.

Photos of steps 3 and 4 making the meatloaf recipe.

Step 3: Add the meatloaf mixture to an 8×8 pan or loaf pan. Use a fork to push the meat mixture down to make it even across the surface.

Step 4: Spread the ketchup glaze on top of the meatloaf.

Step 5: Bake the meatloaf at 350º F for 25-30 minutes. Note the actual baking time will vary depending on the size of the baking dish and the material the baking dish is made out of. Use a digital meat thermometer to ensure the internal temperature is 165º F.

Step 6: Remove the meatloaf from the oven and serve it hot.

Serving Suggestions:

Serve this delicious family favorite with these Cream Cheese Mashed Potatoes, my Cinnamon Sugar Carrots, and big Gluten Free Biscuits.

Recipe FAQ:

Can you use rolled oats?

Yes, you can use rolled oats in this recipe. If you do use these thicker oats, let the meat mixture sit for 10-15 minutes so the oats can soften a little.

How do you store leftover meatloaf?

Store leftover meatloaf in an airtight container in your refrigerator. Be sure the meatloaf isn’t too hot before storing it. It will keep fresh for up to 3 days. You can also freeze leftovers.

A baked gluten free meatloaf with a ketchup glaze in a white casserole dish.

More Gluten Free Dinner Ideas

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Include which flour blend you used. This helps others know this recipe is delicious. Thank you!

A slice of gluten free meatloaf with oats with rice and roasted peppers.

Mom’s Gluten Free Meatloaf With Oats

Sandi Gaertner
A tender, flavorful gluten free meatloaf with oats. This meatloaf is topped with a ketchup glaze and is classic comfort food.
5 from 3 votes
dairy free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Gluten Free Dinner Recipes, Meal Recipes
Cuisine American
Servings 8 servings
Calories 294 kcal

Ingredients
  

  • 1 pound lean ground beef
  • 1 pound ground pork
  • ¾ cup gluten free oats quick cook oats
  • cup onion chopped
  • cup ketchup
  • 1 large egg
  • 1 teaspoon worcestershire sauce gluten-free
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Ketchup Glaze

  • ½ cup ketchup

Instructions
 

  • Preheat the oven to 350º F.
  • Add all of the ingredients to a large mixing bowl, except the ketchup glaze topping (listed separately in the ingredients so you know which ketchup listed is for what.)
  • Mix the mixture by hand. I know it isn't fun, but it is the best way to mix the ingredients thoroughly.
  • Add the meatloaf mixture to an 8×8 pan or loaf pan. Use a fork to push the meat mixture down to make it even across the surface.
  • Spread the ketchup glaze on top of the meatloaf.
  • Bake the meatloaf at 350º F for 25-30 minutes. Note the actual baking time will vary depending on the size of the baking dish and the material the baking dish is made out of.
  • Remove the meatloaf from the oven and serve it hot. Use a digital meat thermometer to ensure the internal temperature is 165º F.
  • Store leftover meatloaf in an airtight container in your refrigerator. Be sure the meatloaf isn't too hot before storing it. It will keep fresh for up to 3 days. You can also freeze leftovers.

Notes

  1. You can use any ground meat or combination of ground meat. Bison is a great lean ground beef to use as well.
  2. Be sure your gluten free oats are labeled gluten-free. I use either Bob’s Red Mill or Quaker brands; both are easy to find in your local grocery store.

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, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1sliceCalories: 294kcalCarbohydrates: 13gProtein: 24gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 96mgSodium: 605mgPotassium: 491mgFiber: 1gSugar: 6gVitamin A: 166IUVitamin C: 2mgCalcium: 32mgIron: 3mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments

  1. 5 stars
    This was absolutely delicious. Funny thing though, I knew I was going to be pressed for time so I mixed this all together the night before and placed it in airtight container and put in frig. I think letting it sit overnight really blended the flavors together even more and once baked you couldn’t even tell oats were in there as a filler. I did add 1 tsp of onion powder and 1/2 tsp of red pepper flakes (minor changes) to a great recipe.