This classic gluten-free meatloaf is the ultimate wholesome comfort food! It has all the traditional meatloaf ingredients and flavors you love, but without any milk or breadcrumbs. The recipe is made with ground beef and ground pork (or just ground beef!), some sneaky vegetables (carrots / celery / onions), and a small amount of coconut flour instead of breadcrumbs. It also makes great leftovers (yay!) and is perfect for the whole family.
Our favorite go-to gluten free meatloaf!
Meatloaf was a staple at our house when I was a kid. On the table at least bi-weekly, if not every week, and always happily devoured by everyone!
This recipe is a gluten-free spin on the traditional version I grew up eating. It has all the same comfort food flavor you love without any breadcrumbs or milk.
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 dinner combo, it would be delicious served with our Dairy Free Mushroom Gravy and Garlic Herb Mashed Potatoes!
Recipe testing notes
Using 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 each brand. Some are more absorbent than others, and some just don’t have great flavor.
Which is why after testing a few different options, I opted to use coconut flour instead for this recipe.
It’s a 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 such a small amount that it 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 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 the oven heat for extra caramelized edges (which equals more flavor)!
For other delicious and classic 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!
How to make the best gluten-free meatloaf
Serving suggestions
We love serving meatloaf with the classic combination of mashed potatoes and an easy side vegetable like this 15-Minute Oven Roasted Broccolini or Garlic Roasted Asparagus.
Leftovers can also be made into a delicious sandwich! My favorite sandwich combo? A generous smear of mayo and grainy mustard, thinly sliced red onion, and romaine lettuce. It’s so good!
If you enjoyed this meatloaf we’d love it if you would take a moment to rate and review it below! 🌟🌟🌟🌟🌟 It’s also a great place to get your questions answered, and 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!
Print
Our Favorite Gluten-Free Meatloaf Without Breadcrumbs
- Total Time: 1 hour and 30 minutes
- Yield: 8 servings 1x
- Diet: Dairy-Free, Gluten Free, Paleo
Description
Ingredients
For meatloaf
- 2 tablespoons olive oil
- 3/4 cup finely diced onion
- 3/4 cup finely diced celery
- 3/4 cup finely diced carrot
- 2 cloves of garlic, chopped
- 1 1/2 pounds ground beef
- 1/2 pound ground pork (or an additional 1/2 pound ground beef)
- 2 eggs, beaten
- 1/4 cup + 1 tablespoon coconut flour
- 3 tablespoons fresh parsley, chopped
- 3 tablespoons coconut aminos
- 1 tablespoon dijon or whole grain mustard
- 1/4 cup tomato paste
- 2 teaspoons kosher salt, or to taste
- 1/2 teaspoon black pepper
For tomato glaze (optional)
- 1/3 cup tomato paste
- 1 tablespoon coconut aminos
- 1/4 teaspoon kosher salt
OR
- 1/3 cup of your favorite ketchup
Instructions
- Preheat the oven to 350 degrees.
- Cook veggies. Heat olive oil over medium heat in a large skillet. When hot, add diced onion, celery, carrots, and garlic. Sauté, stirring occasionally, until soft and starting to caramelize – about 6-8 minutes. Remove from heat to cool slightly.
- 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 – being careful not to over mix the meat or it can get tough.
- Form mixture 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 faster, you can use the same method to make 3-4 smaller loaves.
- Bake. Transfer to the oven and bake for 45 minutes. Remove and evenly spread tomato paste glaze over over the top of the meatloaf. Bake for an additional 20-30 minutes – until the internal temperature of the center of the loaf reaches 160°. Baking time will vary based on the size of your loaf and your oven. Remove from the oven and allow to rest for 10-15 minutes before slicing and serving.
Notes
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 or lay each piece out separately on parchment paper (so they don’t stick together) until the exterior is frozen before transferring it all to a freezer-safe container. Remove each serving the night before serving or thaw on medium in a covered skillet with a few tablespoons of water until warmed through.
- Prep Time: 20 minutes
- Cook Time: 1 hour and 10 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
Amber says
Can I make this in a crockpot?
Nyssa Tanner says
Hi Amber! Although I know that some people have had success making meatloaf in a crockpot, I can’t recommend making this recipe with that method since I haven’t tested making it that way myself. I may test it in the future though, and if I do I’ll be sure to report back! – Nyssa
Rachel says
Please adjust the total time it takes to make this recipe. It wasn’t until I scrolled down to realize I needed to allow 1.5 hours just to cook this meal, let alone the time to prep it. I was very disappointed when I ran out of time because dinner would not be ready in time for my family to leave to their evening plans…can’t wait to try it once it’s complete.
Nyssa Tanner says
Hi Rachel, thank you for taking the time to leave your feedback and my apologies that the recipe took more time than anticipated! I adjusted the prep and cook time slightly for a more accurate time estimate. There is also an option in the recipe card to make the meatloaf into 3 or 4 smaller loaves if you’re under a time crunch and want it to cook faster. If using that method the meatloaf should be done cooking in about 45-50 minutes total. You would still follow the same formula and remove the loaves from the oven after about 30 minutes to add the glaze, and then continue cooking for another 15-20 minutes until the internal temperature reaches 160 degrees Fahrenheit. Thanks again for your note, and I hope that you were still able to enjoy the meatloaf! Happy cooking – Nyssa
Neet and Angel apk says
Great recipe! I’m always looking for gluten-free and paleo-friendly meatloaf options, and this Classic Whole30 Meatloaf recipe looks amazing. The use of ground beef and eggs is a game-changer, and I love that it’s free of preservatives and additives. Can’t wait to give it a try!
Nyssa Tanner says
I hope that you enjoy it if you do!
Cory Graham says
Great recipe! I have made it with 2 lbs of ground chicken and its very tasty as well!
Nyssa Tanner says
Ohh I haven’t tried this recipe with chicken, but I’ll definitely be giving that a go the next time we make it. So glad you enjoyed! – Nyssa
austin says
where is the link to print out the meatloaf recipe?
Nyssa Tanner says
Hi Austin – if you scroll down to the recipe you’ll find the link to print near the top of the recipe card!