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Easy Meatloaf Recipe (Gluten-Free, Juicy, 1-Pan)

This wheatless easy meatloaf recipe is juicy, flavorful, and simple to prep in under 15 minutes, using gluten-free binders instead of breadcrumbs so it stays moist without wheat. Perfect for weeknights, it features a classic sweet-tangy ketchup glaze and bakes evenly on a sheet pan for a great crust. Ideal for meal prep, sandwiches, and family dinners.
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Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf:
  • 2 lb ground beef 80/20
  • 1 small onion finely minced (about 1 cup)
  • 2 large eggs
  • 1/3 cup milk or unsweetened almond milk
  • 1/2 cup gluten-free quick oats or certified gluten-free rolled oats lightly crushed
  • 1/4 cup ground flaxseed golden milled
  • 2 tbsp ketchup
  • 1 tbsp Worcestershire sauce gluten-free
  • 1 tsp Italian seasoning
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • Optional: 2 cloves garlic minced; 2 tbsp fresh parsley, chopped
Glaze:
  • 1/2 cup ketchup
  • 1 tbsp brown sugar or maple syrup
  • 1 tsp Worcestershire sauce gluten-free
  • 1 tsp yellow mustard
Toppings (optional):
  • Fresh parsley thinly sliced green onions, or red pepper flakes

Equipment

  • Large mixing bowl
  • Whisk and spatula
  • Rimmed baking sheet
  • Parchment paper or foil
  • Instant-read thermometer
  • Measuring cups and spoons

Method
 

  1. Prep oven and pan
  2. Preheat oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or foil for easy cleanup. Lightly oil or spray.
  3. Mix wet and aromatics
  4. In a large bowl, whisk eggs and milk. Stir in onion, garlic (if using), ketchup, Worcestershire, Italian seasoning, salt, pepper, and parsley.
  5. Add binders and meat
  6. Stir in gluten-free oats and ground flaxseed to hydrate slightly. Add ground beef and gently mix by hand just until combined; avoid overmixing to keep it tender.
  7. Shape and bake (first stage)
  8. Transfer mixture to the sheet and shape into a loaf about 8 x 4 x 2.5 inches. Bake for 40 minutes.
  9. Glaze and finish
  10. Whisk glaze ingredients. Brush all over the loaf and bake another 15–20 minutes, until internal temperature reaches 160°F (71°C).
  11. Rest and serve
  12. Rest 10 minutes to set juices. Slice and serve with potatoes, salad, or steamed vegetables.

Notes

Gluten-free binders: Oats and ground flaxseed replace breadcrumbs for structure and moisture without wheat. For grain-free, swap oats for 1/3 cup fine almond flour plus +1 tbsp flaxseed.
Dairy-free: Use unsweetened almond milk; glaze is naturally dairy-free.
Make-ahead: Mix and shape up to 24 hours in advance; cover and refrigerate. Add 5–10 minutes to bake time if very cold.
Texture tips: Finely mince onion so it integrates; sautéing onion 5 minutes before mixing adds sweetness and prevents pockets. Do not overmix the meat.
Internal temp: Pull at 160°F and rest 10 minutes; carryover finishes cooking and keeps slices neat.
Variations:
BBQ: Replace half the ketchup with BBQ sauce.
Turkey: Use 93% lean turkey; add 1 tbsp olive oil and 2 extra tbsp milk for moisture.
Veg boost: Fold in 1/2 cup finely grated zucchini (squeezed dry) or carrot.