Gluten-Free Oatmeal Meatloaf
This Gluten-Free Oatmeal Meatloaf transforms the classic comfort food into a celiac-friendly dish without sacrificing flavor or texture. Using certified gluten-free oats instead of breadcrumbs, it creates a moist, tender meatloaf topped with a sweet-tangy glaze that's perfect for those with gluten sensitivities or anyone seeking a nutritious twist on the traditional recipe.
Ingredients
For the Meatloaf
- 2 pounds ground beef 85/15 lean-to-fat ratio works best
- 1 cup certified gluten-free old-fashioned rolled oats
- 2 large eggs
- 1 medium onion finely diced
- 2 cloves garlic minced
- 1/2 cup gluten-free ketchup divided (check labels to ensure gluten-free)
- 2 tablespoons gluten-free Worcestershire sauce such as Lea & Perrins in the US
- 1 tablespoon gluten-free Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg optional, but adds wonderful depth
For the Glaze
- 1/3 cup gluten-free ketchup
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon gluten-free Worcestershire sauce
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper for easier removal, or lightly grease the pan.
- Process the oats (optional). For a finer texture, pulse the oats a few times in a food processor. This step is optional but creates a more traditional meatloaf texture.
- Combine all meatloaf ingredients. In a large bowl, gently mix the ground beef, oats, eggs, onion, garlic, 1/4 cup of the ketchup, Worcestershire sauce, Dijon mustard, thyme, salt, pepper, and nutmeg if using. Mix with your hands until just combined—don't overmix or your meatloaf will be tough.
- Perform a taste test. Take a small portion of the mixture and quickly cook it in a microwave or small skillet. Taste and adjust seasonings if needed.
- Form your loaf. Transfer the meat mixture to the prepared loaf pan and shape into a loaf, pressing down gently to remove air pockets.
- Make the glaze. In a small bowl, whisk together the remaining ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce until well combined.
- Apply half the glaze. Spread half of the glaze mixture evenly over the top of the meatloaf.
- Begin baking. Place the meatloaf in the preheated oven and bake for 30 minutes.
- Add remaining glaze. After 30 minutes, remove the meatloaf from the oven and carefully drain off any excess fat if desired. Spread the remaining glaze over the top.
- Finish baking. Return the meatloaf to the oven and bake for an additional 25-30 minutes, or until an instant-read thermometer inserted into the center registers 160°F (71°C).
- Rest before slicing. Remove from the oven and let the meatloaf rest for 10-15 minutes before slicing. This step is crucial for a meatloaf that holds its shape when cut.
- Slice and serve. Carefully lift the meatloaf from the pan using the parchment paper overhang if used. Slice into thick pieces and serve hot.
Notes
- Oat selection matters. Be sure to use certified gluten-free oats, as regular oats may be cross-contaminated with wheat during processing.
- For a finer texture, you can soak the oats in 1/4 cup of milk (dairy or plant-based) for 5 minutes before adding to the meat mixture.
- Always check labels on condiments like ketchup, Worcestershire sauce, and mustard to ensure they're gluten-free, as ingredients can vary by brand.
- If you prefer a less sweet glaze, reduce the brown sugar to 1 tablespoon.
- Make-ahead tip: Prepare the meatloaf up to 24 hours in advance and refrigerate unbaked. Let it come to room temperature for 30 minutes before baking.
- For a more complex flavor, add 1/4 cup of finely grated Parmesan cheese to the meat mixture (if dairy is not an issue).
- Leftover transformation: Crumble leftover meatloaf and use it in gluten-free pasta sauce, as a pizza topping, or in stuffed bell peppers.
- For dairy-free needs, verify that your ketchup and Worcestershire sauce are dairy-free as well as gluten-free.