Juicy Gluten-Free Meatloaf with Mushrooms

yields: slices

prep time: 10

cook time: 40

total time: 50

The secret ingredient that makes that makes this gluten-free meatloaf so juicy and tender is mushrooms! When minced and saute, they cook down very fine so you can't even detect them, but they keep the moisture in. 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.

5 from 1 review

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

Meatloaf Glaze

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.