Juicy and tender no-fail gluten free meatloaf is a budget friendly meal everyone loves.

This post has been updated with new photos, tips, and tricks, plus a full video on YouTube showing you how to make it.

Savory gluten-free meatloaf made with sweet onions is an easy weeknight meal. In place of regular breadcrumbs, you can simply use gluten free breadcrumbs.

Topped with velvety smooth gluten-free gravy, it’s amazing. If you follow my tips for perfect no-fail meatloaf, you’ll get two thumbs up from everyone at your table.

I’ll show you how easy this is to make in a minute, but first I have some recipe suggestions for you.

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Choosing the right pan for meatloaf

Cooking your meatloaf using this type of broiler pan with a grid top is what I recommend. The flat pan lets your meatloaf brown and caramelize nicely.

You can go with a loaf pan, but the fat drippings tend to pool around the meatloaf and cause it to steam.

Line the bottom drip pan of the broiler pan with foil or parchment paper. I prefer parchment paper because aluminum foil can be porous and leak drippings into your pan. With parchment paper, you’ll have one less pan to clean!

Form the meat mixture into a loaf shape (approximately nine inches by five inches) on the slotted upper part of the broiler pan. *Don’t miss my trick in the pro tips below.

Allowing the fat to drain into the bottom drip pan keeps your meatloaf from getting mushy.

Choose ground chuck for meatloaf

80/20 ground beef chuck is the best choice for meatloaf. This percentage of fat to meat will turn out juicy without being greasy when cooked.

You can go with lean ground beef if you prefer.

Freezing and reheating meatloaf

You can make your meatloaf ahead of time and freeze it in an airtight container for up to 3 months. Let the meat cool down before placing it in the container.

Then simply defrost it in the refrigerator overnight, reheat it in your microwave or oven and serve.

Ingredients

For this recipe, you may find you already have all the ingredients in your kitchen: ground beef, onion, gluten-free bread crumbs, an egg, salt, pepper, and gluten-free ketchup.

Instructions

*Free printable recipe card is available at the end of the post.

So are you ready to make gluten-free meatloaf? Then here we go.

In a large bowl, combine ground beef, breadcrumbs, and chopped onions. Also, season the mixture with salt and pepper. Then add your beaten egg to the meat mixture and mix thoroughly.

Pop your meatloaf into the oven. About 15 minutes before it’s done, take the meatloaf out of the oven and brush ketchup over the top of the meatloaf. Finally, put your meatloaf back in the oven so the ketchup will form a nice glaze.

Your meat is done at 160℉ as measured with a food thermometer before removing meat from the heat source. Avoid touching the pan with the tip of the thermometer for the most accurate reading.

Pro tips and recipe notes

Here’s a trick. To form my meat mixture into a loaf-shape, I pack my meat mixture into a loaf pan, run a knife around the edges to help release it, and then invert it onto the grid top pan. Voilà! A perfect loaf-shape ready for your oven. You can see this in the video on YouTube.
Today, I have Aleia’s gluten free Italian breadcrumbs. I have also used Schar’s. You could also go with panko breadcrumbs. I like Ian’s original or Italian seasoned.
Leftovers will keep in an airtight container in the fridge for 4 days.

And that’s it. Perfect meatloaf every time. So it doesn’t crumble, be sure to let the meatloaf rest for 5 minutes before slicing.

You’re going to love this filling and flavorful no-fail gluten-free meatloaf, it’s so good. And best of all, it’s gluten-free.

Serve with homemade mashed potatoes along with sautéed broccoli with garlic or bacon brussels sprouts. Yum.

Give this delicious gluten-free meatloaf recipe a try and let me know what you think!

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