John writes these articles to try to pass on any great recipes and tips that he's picked up during my culinary journeys.
Can a Meatloaf Be Fluten-Free?
Absolutely! This unbelievably delicious meatloaf also happens to be gluten-free. This is my celiac-friendly version of a recipe I originally discovered on Alton Brown’s cooking show, Good Eats. This recipe has been modified to include pork as well as beef and has two breadcrumb substitution options.
It’s easy. It’s homey. It’s delicious. Let's make it!
|Prep time||Cook time||Ready in||Yields|
1 hour 15 min
- 1 lb ground beef
- 1 lb ground pork
- 1 1/2 tsp salt
- 1 tsp dried thyme
- 1/2 tsp black pepper, freshly cracked
- 1 egg
- 1 onion, minced
- 2 cups white mushrooms, finely chopped or 1 cup gluten-free breadcrumbs
- 1 tbsp butter
- 1 tsp red chile pepper flakes/powder
- 1/2 tsp oregano
- 3 garlic cloves, minced
- 1/2 cup ketchup
- 1 tbsp honey
- dash of Tabasco and Worcestershire (Worcestershire may contain gluten. Check and omit if desired)
- Preheat the oven to 350° F.
- Heat the butter on medium in a skillet and saute the mushrooms for 2–3 mins until they're softened. The mushrooms replace the breadcrumbs, making the loaf gluten-free and keeping it from getting too dense.
- In a bowl, mix the two meats, herbs, egg, onion, garlic, salt, pepper, and mushrooms. If you're not using mushrooms, substitute 1 cup of gluten-free breadcrumbs.
- Mix everything well then test the seasoning by taking a small amount of the meat mixture and microwaving it until it's cooked. Taste it and adjust the seasonings to your taste. This is an easy step that ensures you didn't forget an ingredient.
- Pat the meat into a loaf pan. Place a little parchment paper or foil on a baking sheet. Invert the loaf pan onto the parchment paper. Tap the bottom of the loaf pan with a knife before you lift it away to ensure your loaf slides out cleanly onto the paper.
- Place the meatloaf into the oven for 10–15 minutes.
- Mix the ketchup, honey, hot sauce, and Worcestershire together.
- After 10–15 minutes, remove the meatloaf from the oven and glaze it with the mixture you just created. Put it back in the oven and cook until an instant-read thermometer reads 150°F when inserted in the deepest interior of the loaf. This should take about 40 minutes.
- You're done! This tastes so very good.
THIS RECIPE IS AMAZING on December 07, 2018:
Hands down best meatloaf ever. I use 1c mushrooms and 1c gf breadcrumbs. Love love love
Janice on September 23, 2018:
We loved the meatloaf! We are new to gluten-free meals and found this recipe to be pleasing to the whole family! Even our daughter who does not like mushrooms had seconds! Very helpful explanations! Thank you for sharing!
Iliana on November 02, 2014:
Second time making this recipe but used gf bread crumbs. My family loved it so much the first time, that I'm making two that's in the oven right now!
Thanks for sharing!
Kevin on November 25, 2013:
Another good substitute I've found for the binding agent, instead of bread crumbs, that can offer a nice texture and flavor is instant mashed potato flakes. Can even use the flavored ones (garlic and cheese are both nice options)
Kathymom on January 12, 2013:
Unless noted condiments made with "vinegar" use White Vinegar and white vinegar is made from wheat. So anyone with a gluten or wheat intolerance would be sensitive to these. You can find ketchup, mustard, mayo, pickles, etc made with apple cider vinegar.
I am looking forward to trying this with these adjustments. Thanks.
Katie on January 05, 2013:
This is our favorite meatloaf recipe of all time! My boyfriend is allergic to dairy as well as gluten, so I substitute Earth Balance or olive oil when sautéing the mushrooms. Other than that, this recipe is perfect for us and is a regular favorite served with garlic mashed potatoes and green beans. The flavor of the mushrooms is not obviouse like I thought it might be the first time I made it, it give the loaf a nice, moist texture and is a clever substitute for breadcrumbs.
Thanks for sharing!!
Sandy Franklin on November 26, 2012:
Just made this for my neighbor. We all loved it. The best meatloaf we've had!
kate t on October 13, 2012:
I just made this ; yummy! The Worcestire sauce I used IS gluten free, Lea & perrins (or Perrons). Thank you!
Jayne on September 08, 2012:
Dammm! Excellent! I tweaked it to suit me -- more veggies and less meat. I used maybe 9/10 lb grass-fed ground beef and no pork. I cut the salt to maybe 1/2 tsp and upped the oregano and added parsley. I didn't bother sauteing the mushrooms first, just threw them in the bowl along with everything else. I also added about 1-1/2 c grated zucchini and 1 c (packed) carrot pulp. I omitted the butter, pepper flakes and glaze; simply served with organic ketchup. Awesome!
TaraMashell on June 26, 2012:
Oh wow, thanks so much for this receipe. I had just made a meatlof the other day by using Shar's gluten free bread crumbs, and I didn't like it very well. As a matter-of-fact, I only ate a couple of slices and wrapped the remainder amount & placed it in the freezer. I would have never thought to use white mushrooms as a binder. I'm also not suppose to have yeast either, so I really shouldn't have used the bread crumbs anyway. A couple of commenters' uptop had a few good ideas as well; adding cornbread & quinoa (which I have yet to try) sounds ideal, too. Thanks again! Will try this out this week. Oh yeah, finally a meatloaf receipe that doesn't call for worcestershire sauce. Man I can't stand that stuff, LOL.
kathy on May 08, 2012:
I had heard the Lee and Perrins is gluten free if u purchase the one made in USA and not Canada
AlldaveAllthetime on April 15, 2012:
Lee and Perins is gluten free.
John D Lee (author) on January 19, 2012:
Thanks Cynthia - I'll make a note of that in the text.
Alyssa Nebel on January 17, 2012:
worcestershire is not gluten free!!!
GinaBObeeena on January 14, 2012:
Thanks for the delicious recipe! I was craving meat loaf and this was so yummi, everyone LOVED it. I think the sauce is really delicious, and totally curbed my craving. I will be making this on a regular basis... thanks again!
Cynthia on December 09, 2011:
True Celiac's need to be careful of the Worchestershire sauce in this recipe as it has gluten in it - a trace amount, but that could be enough to affect a very sensitive Celiac.
Paula on October 30, 2011:
I just made this, and yes, it is GOOD. I formed it into a Mummy Meatloaf for Halloween! Thank you for the inspiration :)
bettybarnesb from Bartlett, TN on December 16, 2010:
I love meatloaf. So does my family. Enjoyed your hub
Jenn, The Gluten Free Connoisseur on December 15, 2010:
Thanks for this awesome recipe! It is snowing again outside and I wanted a nice comfort food so I made this tonight and LOVED it! My husband is a huge meatloaf fan and I have made other gf recipes in the past but this one definitely is the BEST we have had. I did however change the ground pork to thinly sliced german sausage which added another bit of spice. I always make a big batch of gf breadcrumbs so I had that on hand tonight.
On the gf oats topic... I have been on a gf diet for almost 11 years now and could not tolerate any type of oats so I just never ate them until recently. I'm able to get Bob's Red Mill gf oats at our store here in Germany and eat them every morning with no problems! I truly believe that the gf oats are safe for a celiac.
Thanks again!! If you don't mind I would like to post your recipe on my blog as well.
infonolan on September 29, 2010:
Oats contain avenin, which indeed is under investigation at this point in time as to how much gluten is contained here. Laws differ from country to country and for a product to be legally labelled 'gluten free' here in Australia, it cannot legally contain oats or oat derivatives in any form. In other words, it is quite probable that there is no such thing as 'gluten free' oats.
My hub https://hubpages.com/hub/food-testing illustrates the limitations behind this process.
Angela on September 26, 2010:
I am on a gluten free diet and can't have oatmeal. I can have Buckwheat however. Also for those with inflamation problems avoid corn and dairy also.
Lolo on August 25, 2010:
Bob's Red Mill produces a certified gluten free oatmeal product, so it would be safe to use. I had heard that Quaker Oats oatmeal has gluten in it because it is produced in a factory with wheat products and as a result it may have quite a bit of cross contamination.
Ashley on August 24, 2010:
Some people who can't have gluten can't have oatmeal either.
candy on July 27, 2010:
cornbread crumbs taste better
John D Lee (author) on July 26, 2010:
Thanks Candy - I had this meatloaf for dinner earlier in the week myself - always a favorite with my family as well.
Candy on July 19, 2010:
LOVE this recipe! It has become a favorite at my house. Thanks for the idea. Wonderful treat! I hope posed it on my blog. Thanks!
John D Lee (author) on June 15, 2010:
Matt, thank you also for your tip!
Matt on June 11, 2010:
You can also use Oatmeal as a binding for meatloaf to make it Gluten-Free.
John D Lee (author) on May 31, 2010:
Thanks very much for the tip - sounds great!
Jennifer on May 31, 2010:
I made my last meatloaf with leftover quinoa rather than breadcrumbs and it was delicious. It is also gluten free.
askjanbrass from St. Louis, MO on March 10, 2010:
This looks like a great recipe for gluten free meatloaf. I have some friends who can't have gluten, so I'm always very conscious of that when I have them over for dinner. I think I will make this next time they come.
Thanks for sharing!
John D Lee (author) on March 01, 2010:
Thanks for the warning about worcestershire.
jt on February 28, 2010:
For people that aren't used to cooking gluten-free, and might be making it for a celiac friend, it should be noted that the most popular brands of worcestershire sauce are *not* gluten free! (contains barley malt) Make sure you're buying a gluten free version of the sauce!
nikki1 on February 03, 2010:
LOve meat loaf/ great share : )
Leenie Pooh on January 19, 2010:
Thank you so much. I practice food combining (as much as possible) so meatloaf has been off my menu for awhile as I couldn't think of what to use in place of breadcrumbs. I suppose the mushrooms work because they tend to absorb water.
june688 on September 30, 2009:
This is good and I like it.
dohn121 from Hudson Valley, New York on September 29, 2009:
What a great idea, John! Thanks again.