Today is my sweet hubby’s birthday, so I thought I’d share our updated version of his VERY favorite recipe! I made Andrew Shull my mom’s meatloaf recipe about 18 years ago, and it was love at first bite. This is hands down, without a doubt, his very favorite thing for me to make for dinner, but now that we’re a g-free family, we’ve had to alter the recipe just a bit. The good news is that this doesn’t take much to make gluten-free, so it’s a really easy swap and/or substitution if you’re needing a gluten-free recipe.
One bite of this meatloaf and even the most anti-meatloaf people will swoon. It’s good y’all. xo
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Gluten-Free Meatloaf
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 4 to 6 1x
Description
This is my husband’s very favorite supper, so when we went g-free, it was one of the first ones I had to tweak for our family.
Ingredients
- 1½ pounds ground beef
- 1 cup gluten-free breadcrumbs (you can also crumble up your favorite gluten-free cracker instead!)
- 2 eggs, beaten
- 1 onion, chopped
- pinch of salt and pepper
- 5 tablespoons Worcestershire sauce, divided (make sure it’s g-free!!)
- 1 (8 oz) can tomato sauce
- 1 cup ketchup (make sure it’s g-free!)
- 2/3 cup brown sugar
- 1 teaspoon mustard (I typically use a spicy mustard but a basic yellow mustard works too!)
- a few chopped green onions for garnish, optional
Instructions
- Preheat your oven to 350 degrees. Grease (I use Pam) a 9×13 baking dish. Set aside.
- Meanwhile in a big mixing, add in your ground beef, breadcrumbs, beaten eggs, chopped onion, a little pinch of salt and pepper, three tablespoons of the Worcestershire sauce and tomato sauce. Mix all of this either by hand or with a big wooden spoon until combined.
- Next, spread your meatloaf mixture down across your prepared baking dish.
- Pop the meatloaf in the oven to bake about 30 minutes.
- Meanwhile, while it’s baking, take a second mixing bowl and whisk together your remaining Worcestershire sauce, the ketchup, brown sugar and mustard to make a sauce.
- After 30 minutes, carefully remove the meatloaf from the oven and pour the sauce on top. Pop the meatloaf back in the oven and bake an additional 10 minutes or until browned on the edges and bubbly.
- Remove the meatloaf and let it sit about 5 minutes before slicing and serving with a garnish of chopped green onions.
Notes
My husband would tell you this is best served with mashed potatoes. Enjoy!
Charmaine Ng | Architecture & Lifestyle Blog says
Looks yummy! Can’t wait to try this! ❤️✨
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Janine says
Happy birthday Andrew!
This recipe sounds yummy, thank you for the inspiration! Thankfully I have all of these ingredients on hand and can make it for dinner. I cant wait to try it 🙂
Kelly Franks says
Could you use gluten free oats instead of the breadcrumbs?
Mix and Match Mama says
I haven’t with this recipe, but I bet it would totally work!
Sandi says
Hi Kelly! You can use GF oats and it works great. I also shred zucchini, carrots, and squash which adds some extra moisture. For all the jokes about meatloaf, my family loves when I fix it for dinner.
Karen says
Shay, this is the best meatloaf recipe! My family loves it and I have been making it for years. It’s very easy to make.
Juliet Swires says
Do you try to form a log or just spread out the mixture in the 9×13 pan?
Mix and Match Mama says
We just spread it out in the pan. Enjoy!