Gluten-Free Meatloaf

Moist, hearty Gluten-Free Meatloaf that is a simple and family friendly dinner. Full of homely flavour and easy to slice with no crumble.

Prep Time40

Cook Time50

Resting Time15

Total Time1 45

Course: Main Course

Cuisine: British

Servings: people

Calories: 597kcal

Author: Georgina Hartley

Ingredients

1 tablespoon olive oil
1 onion
2 carrots
2 sticks celery
1 red pepper
100 g gluten-free breadcrumbs
80 ml whole milk
2 eggs medium
500 g beef mince
500 g pork mince
100 g BBQ sauce
Small handful fresh parsley
1 tablespoon Worcestershire sauce
3 garlic cloves peeled and crushed
1 teaspoon smoked sweet paprika
1½ teaspoons salt
½ teaspoon ground black pepper

Metric - US Customary

Instructions

Peel and finely dice the onion and carrot to a uniform size of about 1 cm, then continue with dicing the celery and red pepper to a similar size.
Heat the olive oil in a large saucepan on a low-medium heat. Add the onion and cook for 5 minutes.
Add the other vegetables and continue to cook for 20-25 minutes, stirring occasionally so they don’t catch. If they are cooking too quickly then turn the heat right down. The vegetables are ready when they are soft and turning translucent.
Meanwhile pre-heat the oven to 190°C / 170°C fan assisted / gas mark 5 / 375°F and line a large baking tray with baking parchment.
Remove the vegetables from the heat and allow to cool.
Whisk together the breadcrumbs, milk and eggs in a large mixing bowl.
Add the mince along with the rest of the ingredients (but only half of the BBQ sauce – leaving the rest for glazing) and mix everything together until combined and the mince mixture is completely cohesive.
Tip the mixture carefully into the centre of the baking tray and shape with clean hands into a large loaf shape.
Brush the surface of the whole loaf with the rest of the BBQ sauce.
Place the baking tray in the oven and bake the meatloaf for 50 minutes.
Remove the meatloaf from the oven and allow to rest for 15-20 minutes for the meatloaf to settle and firm up before cutting into slices and serving.

Notes

Gluten-Free Breadcrumbs. Shop bought breadcrumbs is not my favourite here. I recommend making your own with good quality gluten-free bread for the best absorbency.

BBQ Sauce. Check the labels of your shop bought BBQ sauce – they sometimes contain gluten. Homemade BBQ Sauce is even better!

Worcestershire Sauce. Lea and Perrins (the most popular brand) is not gluten-free. Check your labels but I like to use Biona Organic Vegan Worcester Sauce.

Eggs. This recipe uses medium size, about 60g each with shell (50g each without shell). These are often classified as large eggs in the US. I recommend weighing your eggs to ensure the correct amount.

Make-ahead. You can prep the vegetables up to three days before so you don’t have to wait for them to cool when adding into your meatloaf. Or you can prep all the meatloaf mixture up to 2 days before shaping and cooking in the oven.

Storing. You can store cooked meatloaf for up to 3 days in the refrigerator in an airtight container.

Freezing. Freeze the meatloaf in individual slices or in batches (depending on how many you want to serve at each time). Double wrap the slices in cling film (plastic wrap) and aluminium foil. Allow to thaw overnight in refrigerator before unwrapping.

US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The serving size of this meatloaf is assumed for about 200g per person.

Nutrition