There's a secret ingredient that makes this gluten-free meatloaf so juicy and tender! I make this recipe with all beef, a combination of beef and turkey, beef and pork, or all turkey, and every time it's juicy, flavorful, and oh-so comforting.
This post is sponsored by Andronico's Community Markets, a long-term partner of Snixy Kitchen, but the opinions are all my own.
QUICK LINKS: Secret Ingredient | What to Serve with Meatloaf
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, whether you're using all beef or all turkey, or a combination of beef, turkey, and pork.
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.
So get your gluten-free breadcrumbs ready to go because it's time for meatloaf.
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!
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
For the saucy top, you need:
- Ketchup
- Apple cider vinegar
- Brown sugar
- Dijon mustard
Visit the recipe card for exact quantities!
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.
Why add mushrooms to meatloaf?
This might sound strange, but mushrooms are the best secret ingredient in meatloaf. 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!
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.
Homemade gluten-free breadcrumbs
You can make your very own gluten-free breadcrumbs at home 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.
Find out how to make homemade gluten-free breadcrumbs here!
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
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.
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.
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 FAQ
Your meatloaf is done when a meat thermometer inserted in the middle of the fattest part of the loaf reads 165°F.
To make this meatloaf dairy-free, just be sure to use dairy-free milk in the loaf.
More Gluten-Free Dinner Recipes
Here are some more of our go-to comfort dinner ideas!
Recipe
Gluten-Free Meatloaf
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.
- 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 the prepared 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.
- 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.
Did you make this recipe? Please leave a review and rating to let me and others know how you liked it!
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