Classic Gluten-Free Meatloaf
Scott, Emma, and I have all been craving comfort food lately—and nothing says cozy quite like a classic meatloaf. This gluten-free version was an absolute winner at our house! It’s hearty, flavorful, and filled with finely diced veggies that make it both nourishing and delicious.
Serve it with mashed potatoes or roasted veggies for the ultimate weeknight comfort meal. Bonus: the tomato glaze adds just the right tangy sweetness.
Ingredients
For meatloaf
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2 tablespoons olive oil
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3/4 cup finely diced onion
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3/4 cup finely diced celery
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3/4 cup finely diced carrot
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2 cloves of garlic, chopped
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1 1/2 pounds ground beef
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1/2 pound ground pork (or an additional 1/2 pound ground beef)
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2 eggs, beaten
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1/4 cup + 1 tablespoon coconut flour
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3 tablespoons fresh parsley, chopped
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3 tablespoons coconut aminos
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1 tablespoon dijon or whole grain mustard
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1/4 cup tomato paste
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2 teaspoons kosher salt, or to taste
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1/2 teaspoon black pepper
For tomato glaze (optional)
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1/3 cup tomato paste
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1 tablespoon coconut aminos
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1/4 teaspoon kosher salt
OR
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1/3 cup ketchup
Directions
Preheat the oven to 350 degrees.
Cook veggies. Heat olive oil over medium heat in a large skillet. When hot, add diced onion, celery, carrots, and garlic. Sauté, stirring occasionally, until soft and starting to caramelize – about 6-8 minutes. Remove from heat to cool slightly.
Make tomato glaze. In a small bowl mix together tomato paste, coconut aminos, and salt until well combined. Set aside.
Make meatloaf mixture. Add ground beef, ground pork, eggs, coconut flour, parsley, coconut aminos, Dijon mustard, tomato paste, salt, and pepper to a large bowl with the cooked and cooled veggies. Using clean hands or a large fork mix everything together to combine – being careful not to over mix the meat or it can get tough.
Form mixture into a loaf. Transfer meatloaf mixture to a parchment lined baking dish or sheet pan and shape into a loaf. This method allows more surface area of the meatloaf to caramelize and brown. If you want the meatloaf to cook even faster you can use the same method to make 3-4 smaller loaves.
Bake. Transfer to the oven and bake for 45 minutes. Remove and evenly spread tomato paste glaze over over the top of the meatloaf if using. Bake for an additional 20-30 minutes – until the internal temperature of the center of the loaf reaches 160°. Baking time will vary based on the size of your loaf and your oven. Remove from the oven and allow to rest for 10 minutes before slicing and serving.
To store: This meatloaf can be stored in a covered container in the refrigerator for 5-6 days.
To re-heat: Simply heat gently on the stove in a skillet, flipping halfway through, until warm. Or re-heat in the microwave for a minute or two.
To freeze: This meatloaf can either be stored raw or fully cooked. To freeze it raw prepare without the tomato glaze and wrap tightly in plastic wrap and store inside a freezer bag. Freeze for up to 6 months until ready to bake. Before cooking transfer to the refrigerator overnight to thaw and proceed with the cooking instructions and the tomato glaze. To freeze it fully cooked cut into individual slices and wrap each one in plastic wrap. Remove each serving the night before serving or thaw on medium in a covered skillet with a few tablespoons of water until warmed through).
