This gluten-free meatloaf is a classic comfort dinner made with simple ingredients and baked until juicy and flavorful. Almond flour replaces traditional breadcrumbs, keeping the texture tender while making the recipe naturally gluten-free.
A Quick Look at the Recipe
✅ Recipe Name: Gluten-Free Meatloaf
🕒 Ready In: ~1 hour
👪 Serves: 6 servings
🍽 Calories: ~390 per serving (estimated)
🥣 Main Ingredients: Ground beef, eggs, almond flour, parmesan cheese, ketchup
📖 Dietary Info: Gluten-free; low-carb
👌 Difficulty: Easy - classic oven-baked dinner
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Easy to prepare and family-friendly, this meatloaf works well for weeknight dinners or make-ahead meals. Finished with a layer of ketchup on top, it delivers familiar meatloaf flavor without complicated steps or specialty ingredients.
If you're looking for more easy dinner ideas, you may also enjoy our Pecan Crusted Salmon, Lemon Rosemary Roasted Chicken, or Baked Ranch Pork Chops for stress-free cooking any night of the week.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Gluten-Free Meatloaf:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Gluten-Free Meatloaf:
- Recipe Notes & Tips:
- How to Store:
- Gluten-Free Meatloaf FAQs:
- More Easy Dinner Recipes You'll Love
- Get a FREE Healthy Meal Planning Ebook
- Gluten-Free Meatloaf
Why You'll Love this Gluten-Free Meatloaf:
Classic comfort food made gluten-free: All the familiar meatloaf flavor and texture without breadcrumbs or fillers.
Tender and juicy: Almond flour and eggs keep the meatloaf moist while it bakes.
Simple ingredients: Made with pantry staples you likely already have on hand.
Easy to prepare: One bowl, straightforward steps, and minimal prep time.
Great for leftovers: Slices reheat well for quick lunches or next-day dinners.
Key Ingredients:
- ground beef. Choose high-quality ground beef for the best flavor, grass-fed varieties offer a natural taste, while a blend with a bit more fat ensures a tender, juicy meatloaf.
- eggs. Eggs act as the natural binder, keeping everything together while adding a bit of extra richness.
- almond flour. Almond flour is our low-carb twist on breadcrumbs, it keeps the meatloaf moist and tender without the extra carbs.
- ketchup. This simple glaze not only adds a hint of sweetness but also creates a lovely, caramelized finish on top when baked. Use homemade ketchup for the best flavor.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use a different ground meat: Ground turkey or ground chicken can be used in place of beef; adjust baking time as needed.
- Swap the cheese: Parmesan can be replaced with grated Romano or shredded mozzarella for a slightly different flavor.
- Add vegetables: Finely diced bell peppers, zucchini, or carrots can be mixed in for extra moisture and nutrition.
- Change the seasoning: Italian seasoning or dried basil can be used instead of oregano.
- Alternative topping: Use sugar-free ketchup or a simple tomato sauce if preferred.
How to Make Gluten-Free Meatloaf:
- Step 1: Preheat oven to 375°F. In a large mixing bowl, combine the ground beef, eggs, diced onion, parmesan cheese, almond flour, minced garlic, oregano, salt, and black pepper. Mix until just combined. Transfer the mixture to a loaf pan or shape it into a loaf on a baking sheet lined with parchment paper.
- Step 2: Spread the ketchup evenly over the top of the loaf. Bake for 45-55 minutes, or until the internal temperature reaches 160°F. Let the meatloaf rest for 10 minutes before slicing and serving.
Recipe Notes & Tips:
- Don't over mix the meat: Mixing just until combined helps keep the meatloaf tender rather than dense.
- Use a thermometer: Gluten-free meatloaf is done when it reaches an internal temperature of 160°F in the center.
- Let it rest before slicing: Resting for 10 minutes allows the juices to redistribute and helps the meatloaf hold its shape.
- Drain excess fat if needed: If using higher-fat ground beef, carefully pour off excess grease halfway through baking.
- Line the pan for easy removal: Parchment paper or foil makes cleanup easier and helps lift the meatloaf out cleanly.
- Serving Suggestion: We love having this meatloaf with Garlic Herb Mashed Potatoes and Sautéed Green Beans.
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How to Store:
Refrigerate: Let any leftover meatloaf cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
Freezing: Wrap it tightly in plastic wrap and foil or place it in a freezer-safe container. It will keep well for up to 3 months, just thaw it overnight in the refrigerator before reheating.
Reheating: For best results, reheat slices in a low oven or in the microwave on a low power setting, ensuring the meatloaf warms evenly without drying out.
Gluten-Free Meatloaf FAQs:
Gluten-free meatloaf is made with ground beef, eggs, onion, seasonings, and a gluten-free binder such as almond flour instead of traditional breadcrumbs.
Gluten-free meatloaf typically bakes at 375°F for 45-55 minutes, depending on thickness, and is fully cooked when it reaches an internal temperature of 160°F.
Gluten-free meatloaf holds together best when enough eggs and a proper gluten-free binder are used, and when the meat mixture is not overmixed before baking.
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Gluten-Free Meatloaf
Ingredients
- 2 pounds ground beef
- 3 eggs
- 1 onion, diced
- 1 cup parmesan cheese
- 1 cup almond flour
- 2 garlic cloves, minced
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup ketchup
Instructions
- Preheat oven to 375°F.
- In a large mixing bowl, combine the ground beef, eggs, diced onion, parmesan cheese, almond flour, minced garlic, oregano, salt, and pepper. Mix until just combined.
- Transfer the mixture to a loaf pan or shape it into a loaf on a baking sheet lined with parchment paper.
- Spread the ketchup evenly over the top of the loaf.
- Bake for 45-55 minutes, or until the internal temperature reaches 160°F.
- Let the meatloaf rest for 10 minutes before slicing and serving.
Nutrition
Notes
- Don't over mix the meat: Mixing just until combined helps keep the meatloaf tender rather than dense.
- Use a thermometer: Gluten-free meatloaf is done when it reaches an internal temperature of 160°F in the center.
- Let it rest before slicing: Resting for 10 minutes allows the juices to redistribute and helps the meatloaf hold its shape.
- Drain excess fat if needed: If using higher-fat ground beef, carefully pour off excess grease halfway through baking.
- Line the pan for easy removal: Parchment paper or foil makes cleanup easier and helps lift the meatloaf out cleanly.
- Serving Suggestion: We love having this meatloaf with Garlic Herb Mashed Potatoes and Sautéed Green Beans.
B says
Really good even without breadcrumbs