Classic Gluten Free Meatloaf Without Breadcrumbs

This classic gluten free meatloaf is the ultimate wholesome comfort food! Made with all the traditional meatloaf ingredients and flavors you love but without any dairy, gluten, or sugar in the glaze. An easy recipe using ground beef and ground pork (or just ground beef!), some sneaky vegetables, and coconut flour instead of breadcrumbs. It makes great leftovers and is perfect for the whole family! Recipe is dairy free, paleo friendly, Whole30 compatible, and grain free.

The best homemade gluten free meatloaf

Meatloaf was a staple at our house when I was growing up. On the table at least bi-weekly, if not every week, and always happily devoured!

This recipe is a gluten free spin on a traditional version – all the comfort food flavor without any of the gluten, dairy, or sugar in the glaze.

It’s been all time favorite at our house for as long as I can remember, and I can’t wait for you to make it for your family.

For a next level addition, it would be delicious served with our Dairy Free Mushroom Gravy and Garlic Herb Mashed Potatoes!

Recipe testing notes

Coconut flour instead of breadcrumbs

There are many types of gluten free breadcrumbs available on the market, but I’ve found results to vary quite significantly between different brands.

Which is why I chose to use coconut flour instead for this recipe.

It’s a more universally consistent product that will yield good results from brand to brand, and it binds the meatloaf ingredients really well the same as breadcrumbs would.

It’s also super absorbent and doesn’t taste at all like coconut when the meatloaf is cooked!

The amount used might not seem like very much, but you don’t need a lot for it to hold everything together.

Tomato based glaze instead of ketchup

We generally make our meatloaf with an easy-to-make tomato paste based glaze instead of ketchup.

But if you have a ketchup brand that you love you can totally use that in place of the glaze that is included in the recipe card below!

Baking meatloaf on a sheet pan instead of in a loaf pan

I always opt to make a free form loaf on a parchment lined baking sheet over a loaf pan.

With this method the meatloaf will cook faster, and have more surface area that is exposed to heat for extra caramelized edges (which equals more flavor)!

Why you’ll love this meatloaf recipe

It is:

• Easy to make
• Flavorful
• Cozy & comforting
• Filling
• Packed with veggies
• Great for leftovers
• Whole30 compatible, paleo, gluten free, dairy free, grain free, and keto friendly
• Perfect for the whole family
• Absolutely delicious!

For other delicious comfort food dinner ideas be sure to check out our recipes for Gluten Free Meatballs, Baked Garlic Herb Turkey Meatballs, and our Cashew Cream Smothered Pork Chops!

Ingredients

This meatloaf is made with many of the same ingredients that you’d use for a classic meatloaf recipe, with a few substitutions to make it gluten free!

• Onion, carrot, and celery – Diced onions, carrots, and celery are sautéed in olive oil until tender and caramelized. These three veggies make up an aromatic flavor base for the meatloaf.
• Garlic – Garlic is also sautéed with the other vegetables for added savory flavor.
• Olive oil – Olive oil is used to sauté the veggies, but you could easily substitute another type of fat like ghee, avocado oil, or coconut oil.
• Ground beef – 85% lean ground beef is what I usually grab to make this recipe.
• Ground pork – For added flavor and richness I like to use a little bit of pound ground pork in addition to the ground beef, but you can easily use only ground beef instead.
• Eggs – Whisked eggs help bind the meatloaf together and add some richness.
• Coconut flour – Coconut flour is what you’ll use instead of breadcrumbs or oatmeal to bind the meatloaf together. I prefer coconut flour over almond flour since it’s more absorbent.
• Parsley – Fresh parsley adds a pop of herbaceous flavor.
• Coconut aminos – Coconut aminos help add some sweet and savory umami flavor.
• Mustard – Dijon or whole grain mustard both work.
• Tomato paste – Tomato paste is used in the glaze instead of ketchup for some rich umami flavor.
• Salt and pepper – Salt and pepper tie all the seasoning together.

I buy many of these pantry staples on Thrive Market – a membership based natural foods grocery store that is like a Costco of Whole Foods but based 100% online and with literally the BEST wholesale prices.

I have been a member for 5 years and over that period of time I have saved $4,376.11. Now that is some serious savings!

How to make gluten free meatloaf

Making gluten free meatloaf really isn’t that different than preparing a traditional meatloaf recipe.

Here’s the step-by-step

• Preheat the oven to 350 degrees.
• Cook veggies. Heat olive oil over medium heat in a large skillet and sauté onions, carrots, and celery until soft and caramelized.
• Make tomato glaze. In a small bowl mix together tomato paste, coconut aminos, and salt until well combined. Set aside.
• Make meatloaf mixture. Add ground beef, ground pork, eggs, coconut flour, parsley, coconut aminos, Dijon mustard, tomato paste, salt, and pepper to a large bowl with the cooked and cooled veggies. Using clean hands or a large fork mix everything together to combine – be careful not to over mix the meat or it can get tough.
• Form meatloaf into a loaf. Transfer meatloaf mixture to a parchment lined baking dish or sheet pan and shape into a loaf. This method allows more surface area of the meatloaf to caramelize and brown. If you want the meatloaf to cook even faster, you can use the same method to make 3-4 mini meatloaf loaves.
• Bake meatloaf. Transfer to the oven and bake for 45 minutes. Remove and evenly spread tomato paste glaze over over the top if using. Bake for an additional 20-30 minutes – until the internal temperature of the center of the thickest part of the loaf reaches 160°. Remove from the oven and allow to rest for 10 minutes before slicing and serving.

What to serve with meatloaf

We love serving meatloaf with the classic combination of mashed potatoes and an easy side vegetable like this 15-Minute Oven Roasted Broccolini.

Storage and re-heating

Another reason to love this meatloaf is that it makes awesome leftovers! A perfect recipe to make for meal prep at the beginning of the week and store in the refrigerator until you’re ready to enjoy.

To store: Can be stored in a covered container in the refrigerator for up to 5-6 days.

To re-heat: To re-heat, simply heat gently on the stove in a skillet, flipping halfway through, until warm. Or re-heat in the microwave for a minute or two until hot.

To freeze: Can either be frozen raw or fully cooked.

To freeze it raw prepare without the tomato glaze and wrap tightly in plastic wrap and seal inside a freezer bag. Freeze for up to 6 months until ready to bake. Before cooking transfer to the refrigerator overnight to thaw and proceed with the cooking instructions and the tomato glaze.

To freeze it fully cooked cut into individual slices and wrap each one in plastic wrap. Remove each serving the night before serving or thaw on medium in a covered skillet with a few tablespoons of water until warmed through.

Love this meatloaf recipe? Try these other yummy dinners!

• Gluten Free Meatballs
• Buffalo Chicken Stuffed Peppers
• Mediterranean Chicken Bowls
• Creamy Dairy Free Smothered Pork Chops
• Crispy Pork and Zucchini Noodle Coconut Soup
• Baked Garlic Herb Turkey Meatballs

If you enjoyed this recipe, we’d love it if you would take 5 seconds to rate and review it below! It’s also super helpful for other readers if you share any modifications you made to the recipe. 

Thank you for sharing your kitchen with NK. We’re so grateful you’re here!

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