Description
This gluten-free meatloaf is flavorful and tender, with a sweet and tangy glaze. It’s easy to prepare with instant oats and is dairy-free.
Ingredients
Meatloaf
- 2 lbs ground beef
- ¾ cup instant oats, gluten-free
- ¾ cup almond milk
- 2 eggs
- 3 tablespoon ketchup, gluten-free
- 2 teaspoons chili powder
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
Sauce
- ⅔ cup ketchup, gluten-free
- ¼ cup brown sugar
- ½ teaspoon liquid smoke
Instructions
- Preheat oven to 375°. Line a baking pan with foil, shiny side up, and then a layer of parchment paper.
- In a large bowl, combine all the meatloaf ingredients until mixed thoroughly.
- Place the mixture in the middle of the baking pan, then shape it into a loaf shape.
- Bake for 40 minutes.
- Mix the sauce ingredients, then spread over the top of the meatloaf. Return to the oven and bake for another 15 minutes.
- Remove from the oven and allow it to sit for 15 minutes before slicing and serving.
Notes
Lining the baking pan with aluminum foil makes for easy cleanup. I like to place a layer of parchment paper on top of the aluminum foil so the food does not bake directly on it.
Store any leftovers in the refrigerator for 3-4 days. They can also be frozen for up to 3 months. To thaw, place in the fridge overnight and then reheat at 350° until heated through.
You can also freeze it unbaked. Wrap tightly with plastic wrap and foil and freeze. When ready to bake it, place it in the fridge overnight to thaw, and then bake as directed.
Mashed potatoes go wonderfully with meatloaf, but baked potatoes or sweet potatoes are another super easy side dish. Place potatoes on a large baking sheet alongside the meatloaf. If they need to bake longer after the meatloaf is finished, move them to another pan and bake for 15-20 minutes, depending on size. Then, they should be ready when the meatloaf has finished resting.
My favorite gluten-free instant oats are from One Degree.