There's a secret ingredient, sauteed mushrooms, that makes this gluten-free meatloaf so juicy and tender! When folded into meatloaf, the cooked minced mushrooms look just like meat and almost seem to melt into the loaf, so every bite is juicy and flavorful and no one can tell.
This post is sponsored by Andronico's Community Markets, a long-term partner of Snixy Kitchen, but the opinions are all my own.
What if I told you I put mushrooms in my meatloaf and no one can tell? Cooked minced mushrooms are my secret ingredient that keeps meatloaf super juicy and tender. When cooked down, mushrooms are so tender and moist, lending to the juiciness of the meatloaf. This allows you to use lean meat without having a dry meatloaf!
When folded into meatloaf, the cooked minced mushrooms look just like meat and almost seem to melt into the loaf, so every bite is juicy and flavorful and no one can tell what's making this meatloaf so magical. While you can't taste or even detect the texture of mushrooms in the meatloaf, they do add just a hint of umami that makes folks wonder how this meatloaf is so good.
Why you'll love this recipe
- Comforting: Maybe it's an elder Millennial thing, but there's not much more comforting than homemade meatloaf with mashed potatoes. This meatloaf has all the nostalgic comfort flavors.
- Juicy and flavorful: Thanks in large part to the minced mushrooms, this meatloaf is so juicy and tender. It's also bursting with flavor.
- Easy to double: Grab a big bowl and make a double loaf to share with a friend in need or store in the freezer for a weeknight quick dinner!
Using gluten-free breadcrumbs
You can make homemade gluten-free breadcrumbs using fresh, stale, or even the rejected undesirable heel of a loaf of gluten-free bread. It takes very little hands-on time and you can store any extras in the freezer for future meatloaf or meatball projects.
Andronico's: Ingredients for Gluten-Free Meatloaf
If you're in the Bay Area, head to your local Andronico's Community Market, to grab everything you need for this recipe from organic meat to gluten-free bread for breadcrumbs and everything in between.
Here are the ingredients you need to make the best gluten-free meatloaf:
- Ground meat: This meatloaf works equally well with all beef, all turkey, or a combination of beef and turkey or beef and pork. Most often I lighten it up and use half lean ground beef and half ground turkey, which is what is pictured here.
- Olive oil
- Yellow onion
- Brown cremini mushrooms: Minced and cooked down with the onions, I promise you can't taste them!
- Garlic cloves
- Gluten-free breadcrumbs
- Large eggs
- Milk: dairy or non-dairy work!
- Ketchup
- Minced fresh parsley
- Worcestershire sauce
- Seasoning: Salt, Italian seasoning, black pepper, and paprika
How to Make Homemade Gluten-Free Meatloaf
Here's how to make the most tender and flavorful gluten-free meatloaf.
Cook the onion, garlic, and mushrooms in olive oil until the onions are translucent and tender and the mushrooms are moist and reduced in size.
Add the meat(s) to a large mixing bowl.
Add all the meatloaf ingredients to the mixing bowl. Ensure you don't put the eggs or milk directly on top of the breadcrumbs.
Begin by using a wooden spoon to gently mix the ingredients, then carefully use your hands to mix just until the ingredients are well combined, taking care not to overmix or your meatloaf will be dense.
Meanwhile, combine all the glaze ingredients in a small mixing bowl.
And whisk until smooth.
Use your hands to shape the meatloaf into a domed loaf, approximately 4.5 x 9-inches on a parchment-lined baking sheet.
Pour the glaze on top and use a spoon or a brush to spread it into an even later on top of the loaf. B
Bake for 40-50 minutes, or until a meat thermometer inserted into the middle of the loaf reaches 165°F.
Hint: Let the meatloaf rest for 10 minutes before slicing and serving. This will ensure it has time to set up so it won't fall apart as you slice it.
What kind of meat for meatloaf?
I've made this meatloaf using all beef, all turkey, or a combination of beef and turkey or beef and pork. Most often I lighten it up and use half lean ground beef and half ground turkey, as pictured here.
If using ground beef, I recommend an 85/15 lean ground beef. For ground turkey, I recommend a dark meat or thigh ground turkey.
What to serve with gluten-free meatloaf
For the ultimate comfort food, I love serving meatloaf with mashed potatoes and green beans. Here are ideas for turning meatloaf into a full meal:
- Mashed potatoes and lemon green beans
- Crispy smashed potatoes and 5-minute arugula salad
- Lemony roasted cauliflower and asparagus salad
- Double Kale Salad with Roasted Pistachios
- Air fryer frozen french fries
Tip for Recipe Success
Be sure to cook the onions, mushrooms, and garlic until well softened and let it cool slightly before adding them to the meatloaf mixture.
Recipe
Juicy Gluten-Free Meatloaf with Mushrooms
Ingredients
- 1½ lbs ground beef, turkey, and/or pork, I recommend ¾ lb lean ground beef (85/15) and ¾ lb ground turkey (dark thigh meat)
- 4 oz brown cremini mushrooms, minced
- ½ tablespoon extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 3 large garlic cloves, minced or pressed
- ⅔ cup gluten-free breadcrumbs
- 2 large eggs
- ¼ cup milk, dairy or non-dairy
- 2½ tablespoons ketchup
- 2 tablespoons finely chopped freh parsley
- 2½ teaspoon gluten-free worcestershire sauce
- ¾ teaspoon kosher salt
- ¾ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ½ cup ketchup
- 1½ teaspoon apple cider vinegar
- 3 tablespoons brown sugar, packed
- ½ teaspoon dijon mustard
INSTRUCTIONS
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Cook the onion, garlic, and mushrooms in olive oil until the onions are translucent and tender and the mushrooms are moist and reduced in size. Set aside to cool slightly.
- Add the meats to a large mixing bowl and top with all of the meatloaf ingredients, including the cooked onion mushroom mixture. Try to avoid putting the eggs and milk directly on top of the breadcrumbs to make sure they don't clump together.
- Begin by using a wooden spoon to gently mix the ingredients, then carefully use your hands to mix just until the ingredients are well combined, taking care not to overmix or your meatloaf will be dense. Set aside.
- Use your hands to shape the meatloaf into a domed loaf, approximately 4.5 x 9-inches on the prepared baking sheet.
- Combine all the glaze ingredients in a small mixing bowl and whisk until smooth. Pour the glaze on top and use a spoon or a brush to spread it into an even later on top of the loaf.
- Bake for 40-50 minutes, or until a meat thermometer inserted into the middle of the loaf reaches 165°F. Let the meatloaf rest for 10 minutes before slicing and serving. This will ensure it has time to set up so it won't fall apart as you slice it.
Video
Notes
Making meatloaf in advance
You can also freeze an entire loaf of meatloaf, either unbaked or baked. If unbaked, store it without the ketchup topping in an airtight bag or container. If storing it baked, let it cool completely, then transfer it to the freezer to set the topping for at least 2 hours. Then wrap it well in plastic wrap or transfer to a freezer bag and store for up to 6 months. Let defrost overnight in the fridge, then reheat in the microwave or oven. For pre-baked meatloaf, lightly cover it in the oven while baking to hold in the moisture.How to store leftover gluten-free meatloaf
Let meatloaf cool completely before storing. Store in an airtight container in the fridge, either sliced or unsliced, for up to 4 days. Reheat in the oven or microwave. Alternatively, you can freeze leftover meatloaf. Place slices in a single layer on a baking sheet and freeze until firm, at least 2 hours. Transfer the slices to an airtight container or bag to store until ready to eat. Let defrost overnight in the fridge or defrost in the microwave, and reheat in the oven or microwave until warmed through.Did you make this recipe? Please leave a review and rating to let me and others know how you liked it!
Elizabeth Dortch -
Delicious ! I had one pound of turkey and tried to adjust the recipe for that. It came out very well. I cooked it in a loaf pan, used G-F panko crumbs, and loved it and the topping. Thanks for this yummy comfort food recipe.