How to Make Gluten-Free Meatloaf with Honey-Mustard Glaze

Simple Summary

This gluten-free meatloaf with a tangy glaze is a comforting classic reimagined for those avoiding gluten. It's moist, flavorful, and topped with a delicious sweet-savory sauce.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 25 minutes
• Servings: 6-8
• Difficulty: Intermediate

Ingredients

• 1 1/2 lbs ground beef (80% lean)
• 1/2 lb ground pork
• 1 cup gluten-free rolled oats
• 1 large onion, finely chopped
• 2 large eggs, beaten
• 1/4 cup milk (or unsweetened almond milk for dairy-free)
• 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce (gluten-free variety)
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper

For the glaze:

• 1/4 cup ketchup
• 2 tbsp honey
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar

Instructions

1. Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, leaving some overhang for easy removal.

2. In a large mixing bowl, combine the ground beef, ground pork, gluten-free oats, chopped onion, beaten eggs, milk, minced garlic, Worcestershire sauce, thyme, salt, and pepper. Mix thoroughly with your hands until all ingredients are well incorporated.

3. Transfer the meat mixture to the prepared loaf pan, pressing it down firmly and shaping it into an even loaf.

4. In a small bowl, whisk together the ketchup, honey, Dijon mustard, and apple cider vinegar to make the glaze.

5. Spread half of the glaze evenly over the top of the meatloaf.

6. Bake the meatloaf in the preheated oven for 45 minutes.

7. After 45 minutes, remove the meatloaf from the oven and spread the remaining glaze over the top.

8. Return the meatloaf to the oven and bake for an additional 15-20 minutes, or until the internal temperature reaches 160°F (71°C) when checked with a meat thermometer.

9. Once done, remove the meatloaf from the oven and let it rest for 10 minutes before slicing and serving.

Chef's Notes

• For a dairy-free version, substitute the milk with unsweetened almond milk or another non-dairy alternative.
• If you can't find gluten-free oats, you can use gluten-free breadcrumbs as a binding agent instead.
• To ensure your Worcestershire sauce is gluten-free, check the label or opt for a gluten-free brand like Lea & Perrins.
• For extra flavor, you can add 1/4 cup of finely chopped fresh parsley to the meat mixture.
• Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 3 months.

Nutritional Info

Per serving (based on 8 servings):

• Calories: Approximately 350
• Protein: 25g
• Fat: 20g (8g saturated)
• Carbohydrates: 15g
• Fiber: 2g This meatloaf is high in protein and provides essential B vitamins from the beef. The gluten-free oats add fiber and complex carbohydrates.

Serving Suggestions

Serve this gluten-free meatloaf with roasted vegetables like carrots and Brussels sprouts for a complete meal. Mashed potatoes or cauliflower mash make excellent sides. For a lighter option, pair it with a crisp green salad. Leftovers make great sandwiches on gluten-free bread or can be crumbled into a hearty pasta sauce. This dish is perfect for Sunday family dinners or as a comforting meal during colder months.