Gluten Free Meatloaf Recipes

GLUTEN-FREE MEATLOAF RECIPE

Steps:

• Heat oven to 350 degrees.
• Line a rimmed baking sheet with foil.
• Heat a medium saute' pan over medium high heat, add the oil and then the onions, celery and carrots. Cook until softened, stirring occasionally, about 2 minutes. Add the garlic and stir, another 30 seconds. Remove from heat and set aside.
• In a large mixing bowl, whisk together the milk or stock, and egg. Then add all the seasonings to the bowl: mustard, garlic powder, onion powder, oregano, thyme, parsley and potato flakes. Mix well.
• Add ground beef and pork to the bowl along with the sautéed onions, salt and pepper and knead until thoroughly combined.
• Shape mixture into a loaf shape on the foil lined baking sheet. Spread ketchup over the top and place in oven. Bake for 70 to 80 minutes or until internal temperature registers at 160 degrees. Let meatloaf cool for 15 minutes before cutting.

GLUTEN-FREE KETO MEATLOAF

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.

EASY GLUTEN-FREE MEATLOAF

Steps:

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

GLUTEN-FREE GLAZED MEATLOAF

Steps:

• Heat oven to 350°F. In large bowl, combine all meatloaf ingredients. Spread mixture in ungreased 8x4- or 9x5-inch loaf pan.
• In small bowl, combine all glaze ingredients. Spread over meatloaf.
• Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer inserted in center of loaf reads 160°F. Drain. Let stand 5 minutes before slicing.

GLUTEN FREE MEATLOAF

Steps:

• Preheat oven to 350f.
• Combine contents of stuffing mix with the milk, egg and Worcestershire sauce and set aside.
• Saute onion and garlic in oil, when translucent and soft add half to stuffing mixture, retainind other half for sauce topping.
• Remove sausagemeat from the skins and add to the minced beef, mix well until all meat is combined.
• Add to the stuffing and onion mix, blend well.
• Press into a loaf tin or four individual tins.
• Prepare mustard to maufacturers instructions, add to ketchup and BBQ sauce.
• Return remaining onion an garlic to the heat and gently stir in the sugar. When the sugar has melted add ketchup mix and cover the meat with sauce.
• Place tin or tins carefully in a Ban-Marie and bake for 45mins.
• Serve hot or cold.

EASY GLUTEN-FREE MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cover a rack with foil and set inside a roasting pan.
• Tear bread into pieces and pulse in a blender or food processor until uniform crumbs form.
• Transfer bread crumbs to a bowl and mix with ground beef, eggs, salt, and pepper. Add milk, 2/3 cup steak sauce, onion, and bell pepper; mix to combine.
• Shape mixture into a loaf and place on the prepared rack. Cover with bacon slices and brush the top with additional steak sauce.
• Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Allow to stand 5 minutes before slicing.

GLUTEN-FREE TURKEY MEATLOAF WITH OATS

Steps:

• Spray a 9x5-inch loaf pan with nonstick spray.
• Melt butter in a saute pan over medium heat. Add onion and garlic and cook until translucent, about 5 minutes. Stir in Worcestershire sauce, steak sauce, and beef base. Set aside to cool a little.
• Combine turkey, turkey sausage, eggs, allspice, parsley, and stevia in a large mixing bowl. Add oats and cooled onion mixture. Mix by hand until well combined and transfer to the prepared loaf pan. Cover and refrigerate for 1 to 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Remove meatloaf from the refrigerator.
• Bake, uncovered, in the preheated oven until no longer pink in the center, draining any liquid as it builds up, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• When the meatloaf has been cooking for about 1 hour, whisk water and gravy mix together in a small saucepan over medium heat. Add lemon juice and bay leaf and stir frequently until boiling. Reduce heat and simmer for 1 minute. Remove from the heat and let thicken, 3 to 5 minutes. Discard bay leaf and pour gravy over the meatloaf during the last 15 to 20 minutes of baking.