Gluten free meatloaf is a delicious meal to enjoy on a Sunday afternoon. This home style meatloaf is just right when served with dairy free mashed potatoes and gravy.
My mom made the best meatloaf when I was growing up. It was a delicious, classic recipe that I always looked forward to.
There’s nothing as delicious as a homemade meatloaf with creamy, buttery dairy free mashed potatoes on the side. It’s a perfect meal for a slow Sunday afternoon, or for a special family meal.
You might wonder if it’s possible to make an allergy friendly, gluten free meatloaf that actually tastes good. Yes, it is very possible! With the right ingredients, you can enjoy a delicious meatloaf that’s free of the common allergens.
There’s no reason to miss out on cozy, delicious comfort food just because you have food allergies.
Egg is a common ingredient in meatloaf – it’s used to hold everything together. But that’s a problem if you have an egg allergy! I don’t use egg in this recipe, and it holds together just fine! The soaked bread helps keep everything moist, and it also helps the loaf to maintain its shape.
- Gluten Free Bread – Most likely any bread that works for your dietary needs will work well in this recipe! There are a variety of gluten free breads out there. Some brands to look into would be Canyon Gluten Free Bakehouse, BFree, Schar, or you could even make your own with this recipe for gluten free vegan sandwich bread. If you can’t find a safe bread, try using potato – just bake a couple of potatoes and mash them slightly, and mix into the meatloaf. Potato will help bind the meatloaf together.
- Non-Dairy Milk – Use any non-dairy milk that you like. I used unsweetened coconut milk beverage because it has a neutral taste.
- Ground Beef – Ground round works well in this recipe since it has a good flavor and isn’t too fatty. If you don’t eat beef, you may want to check out my recipe for turkey meatloaf.
- Onion – Onion adds a lot of flavor to this recipe, but if you can’t have it, you could use chives instead, or an assortment of fresh or dried herbs like basil, rosemary, or thyme.
Step by Step Instructions
- Soak some gluten free bread in non-dairy milk. Squeeze out the excess milk.
- Place the soaked bread, onions, ground beef, and spices in a bowl.
- Mix the ingredients together using your hands.
- Pat the meatloaf ingredients into a loaf pan, or pat it into a loaf shape on a cookie sheet. Bake at 350 degrees F for 45-55 minutes.
Store leftovers in an airtight container in the refrigerator. They should stay fresh for about 3 days.
You could also freeze leftovers. I recommend wrapping the slices in foil so that you can thaw individual portions if you like.
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Gluten Free Egg Free Meatloaf.
For the glaze:
- ¼ cup tomato sauce
- 1 Tablespoon brown sugar
- Preheat the oven to 350 degrees F.
- Pour the non-dairy milk in a bowl and place one piece of bread inside. Let it sit for a minute, then remove it and squeeze out the excess milk. Repeat with the other two slices of bread.
- Rip the bread up into little pieces and place it in a large bowl. Add the ground round, chopped onion, and spices.
- Use your hands to mix the ingredients together.
- Place in a 350 degree oven and bake for 45-55 minutes or until it reaches an internal temperature of 160 degrees F.
- While the meatloaf cooks, mix up the glaze – place the tomato sauce and brown sugar in a bowl and mix well. After 35 minutes of cooking time, brush the top of the meatloaf with the glaze. Cook for an additional 10-20 minutes.
- Let the meatloaf sit for 15 minutes before slicing. Serve with mashed potatoes if desired.