Classic Gluten Free Meatloaf Recipes

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CLASSIC GLUTEN FREE MEATLOAF



Classic Gluten Free Meatloaf image

This Gluten Free Meatloaf recipe is an easy main dish that will please just about everyone. It's a comfort food classic that is easy to make and so delicious. It's also dairy-free, Paleo and Whole30 friendly.

Provided by Lexi

Categories     Dinner

Number Of Ingredients 10

2 eggs, beaten
1/2 cup (44 grams) almond flour (see note)
2 tablespoons tomato paste
1 tablespoon coconut aminos
1-1/2 teaspoon fine sea salt
1-1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon onion powder
2 lb. grass-fed 85% ground beef

Steps:

  • Preheat oven to 400ºF.
  • In a large bowl whisk together eggs, almond flour, tomato paste, coconut aminos and all spices. Add ground beef and mix together until completely combined.
  • Evenly spread the meat mixture in a 8" x 5" loaf pan.
  • Bake in the oven for for 50 minutes, or until the meat reaches an internal temperature of 155ºF.
  • Let rest for 10 minutes before cutting with a serrated knife.

Nutrition Facts : ServingSize 1/4 recipe, Calories 613 calories, Sugar 2g, Sodium 600mg, Fat 44g, SaturatedFat 15g, Carbohydrate 7g, Fiber 3g, Protein 50g, Cholesterol 243mg

EASY GLUTEN-FREE MEATLOAF



Easy Gluten-Free Meatloaf image

A classic, hearty meatloaf gets a gluten-free makeover with gluten-free crackers in place of typical breadcrumbs. It's an easy and flavorful recipe.

Provided by Teri Gruss, MS

Categories     Entree     Dinner

Time 1h15m

Yield 8

Number Of Ingredients 8

2 pounds ground beef
2 large eggs
2 ounces applesauce
1 cup gluten-free cracker crumbs (or gluten-free breadcrumbs)
1 medium onion (chopped)
1/4 cup chopped green pepper
2 teaspoons Worcestershire sauce (gluten-free)
1 cup ketchup (gluten-free, divided)

Steps:

  • Preheat the oven to 400 F/204 C.
  • Serve and enjoy.

Nutrition Facts : Calories 402 kcal, Carbohydrate 15 g, Cholesterol 147 mg, Fiber 1 g, Protein 33 g, SaturatedFat 8 g, Sodium 455 mg, Sugar 9 g, Fat 23 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

GLUTEN-FREE KETO MEATLOAF



Gluten-Free Keto Meatloaf image

We gave classic meatloaf a keto-friendly upgrade. We caramelized the roasted red peppers to add a layer of sweetness -- without ketchup -- that balances the deep flavors of tomato paste and Parmesan. The almond flour and egg help the meatloaf hold together and slice beautifully without drying it out, and the bacon renders over top to add further flavor.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 15

4 tablespoons olive oil
8 ounces cremini mushrooms
2 scallions, whites and greens, minced
1/4 cup gluten-free tomato paste
7 ounces jarred roasted red peppers, drained and thinly sliced
1 pound ground beef chuck
1 pound ground pork
1/2 cup shredded sharp Cheddar (about 2 ounces)
1/2 cup fresh parsley, roughly chopped
1/4 cup grated Parmesan (about 1 ounce)
1/4 cup almond flour
1 tablespoon fresh thyme leaves, roughly chopped
1 large egg, lightly beaten
Kosher salt and freshly ground black pepper
6 strips bacon

Steps:

  • Preheat the oven to 375 degrees F. Grease the bottom of a rimmed baking sheet with 1 tablespoon of the olive oil. Set aside.
  • Put the mushrooms in a food processor and pulse until finely chopped but not mushy and blended, about 10 times.
  • Heat 2 tablespoons olive oil in a medium skillet over medium-high heat. Add the scallions and cook, stirring occasionally, until softened, about 1 minute. Stir in the mushrooms and cook until lightly browned, about 3 minutes; some liquid will be released but should evaporate while cooking. Add the tomato paste and cook 1 minute, stirring to coat the mushrooms. Transfer the mushroom mixture to a large bowl and set aside.
  • Add the red peppers and remaining 1 tablespoon olive oil to the same skillet over medium heat. Cook, stirring occasionally, until light brown and well caramelized, about 10 minutes. If the bottom of the skillet starts browning too quickly, add 1 teaspoon of water and scrape with a wooden spoon. Add the red peppers to the mushroom mixture. Add the ground chuck, ground pork, Cheddar, parsley, Parmesan, almond flour, thyme, egg, 1 teaspoon salt and 1/2 teaspoon pepper and mix to combine.
  • Transfer the meatloaf mix to the prepared baking sheet and form into a loaf. Arrange the strips of bacon over top in a single layer. Bake until an instant-read thermometer inserted in the middle of the loaf registers 165 degrees F, 50 to 60 minutes. Let rest for 10 minutes before serving.

Nutrition Facts : Calories 590, Fat 47 grams, SaturatedFat 16 grams, Cholesterol 145 milligrams, Sodium 600 milligrams, Carbohydrate 7 grams, Fiber 2 grams, Protein 33 grams, Sugar 3 grams

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