By / Last Modified On July 31, 2023
This is the ultimate gluten-free meatloaf recipe that guarantees success every time. Say goodbye to dry and tasteless meatloaf and say hello to a dish that's not only easy to make but also bursting with flavor. Whether you follow a gluten-free, dairy-free, or nut-free diet, this recipe will surely become a family favorite.
If you are looking for a meatloaf recipe with oatmeal, you've come to the right place. If you can't have oats, no worries. You can use gluten-free crackers or breadcrumbs instead.
For more easy gluten-free dinners, you might like my Hawaiian Chicken. My Beef Short Ribs are also easy to make and amazing. If you're looking for a quick and easy one-pot recipe, try out this Gluten-Free Hamburger Helper or another family favorite easy Gluten-Free Meatballs. For more ideas, check out my Easy Gluten-Free Recipes. Don't forget this yummy gluten-free gravy too!
Indulge in a delectable gluten-free treat with these irresistible individual gluten-free chocolate chip cookie bundtlets, perfect for satisfying your sweet cravings even when short on time.
Gluten-Free Meatloaf Recipe
A traditional meatloaf recipe has European origins dating back thousands of years and has been a staple meal in households across the United States for centuries - hitting cookbooks in the U.S. in the early 19th century.
Gluten-Free Meatloaf doesn't have to be tasteless and dry. It can't be flavorful, moist, and delicious. You're going to love this easy gluten-free meatloaf recipe. It has some hidden veggies and some additional optional add-ins.
It's one of the easiest weeknight meals, and it can be made ahead of time and baked when ready. My husband got this gluten-free meatloaf recipe from a friend, who got it from a friend. Since then, I've modified it to meet my family's style.
This is one of the few meatloaf that I actually like. Growing up, meatloaf was a dry hunk of meat you could barely swallow, even after you smothered every inch of it in ketchup (sorry, Mom, it's true!).
I really enjoy this gluten-free meatloaf recipe for two reasons. The first is that it's moist and full of flavor. The second is that it is loaded with veggies.
If you're looking for a meatloaf with oatmeal or a meatloaf recipe with oatmeal, you've come to the right place. This meatloaf with oats is tender and flavorful.
Why You’re Going to Love This Gluten-Free Meatloaf
Moist and Flavorful - This gluten-free meatloaf is incredibly moist and delicious.
Hidden Veggies - The recipe includes hidden vegetables, adding nutrition and moisture to the meatloaf.
Easy and Versatile - It's an easy weeknight meal that can be made ahead of time and baked when ready. Plus, you can customize it with your favorite gluten-free ingredients and seasonings.
Comforting and Satisfying - This gluten-free meatloaf is a comforting and satisfying dish.
Ingredients in Gluten-Free Meatloaf
Lean Ground Beef (or Ground Turkey) - The main protein source in the meatloaf, providing flavor and texture.
Egg - Acts as a binding agent, helping to hold the meatloaf together.
Gluten-Free Ketchup and Mustard - Adds flavor and tanginess to the meatloaf mixture.
Onion, Zucchini, and Carrot - These vegetables add moisture, flavor, and nutritional value to the meatloaf.
Gluten-Free Oats (or Gluten-Free Breadcrumbs) - Serves as a binder and helps absorb excess moisture, adding structure to the meatloaf.
Salt, Black Pepper, and Worcestershire Sauce - Enhances the overall taste and seasoning of the meatloaf.
Equipment Needed for This Gluten-Free Meatloaf
Loaf Pan or 8x8 Square Pan - Used to shape and bake the meatloaf. If you don't have these, scroll below for some more options.
Mixing Bowl - Used for combining the meat mixture together.
Basting Brush (optional) - Used for brushing the top of the meatloaf with ketchup.
If you have any questions about making Gluten-Free Meatloaf, please leave a comment, and we will get back to you as soon as possible.
How to Make Gluten-Free Meatloaf
- Preheat oven to 350°F (180°C).
- In a large mixing bowl, blend all ingredients with the ground beef.
- Press the meat mixture into a loaf pan or 8x8 square pan.
- If desired, brush the top of the meatloaf with ketchup halfway through baking.
- Bake for 1 hour.
- Let cool for ten minutes. Serve hot.
That's it. Super easy! You can always make the gluten-free meatloaf mixture the night before and store it covered in the refrigerator.
Simply pre-heat the oven when you are ready to bake it and add 5 minutes to the cooking time (because you are baking it from a colder temperature point).
Tips for Making the Best Gluten-Free Meatloaf
Gluten-free oats - You can use gluten-free breadcrumbs or crushed gluten-free crackers instead of gluten-free oats.
Use gluten-free ingredients - Make sure all your ingredients are gluten-free. Use a gluten-free Worcestershire sauce.
Veggies - You can leave out the veggies if you like, but they add flavor and moisture to the recipe.
Choose the Right Meat - Select ground meat that has a good fat content to keep the meatloaf moist. A combination of lean and fatty meats, such as a mix of ground beef and ground pork, can work well. Avoid using overly lean meats, as they may result in a drier meatloaf.
Don't Overmix - When combining the ingredients, mix them just until they are evenly incorporated. Overmixing can lead to dense and tough meatloaf.
Let the Flavors Develop - For the best flavor, allow the meatloaf mixture to rest in the refrigerator for at least 30 minutes before shaping and baking. This will give the ingredients time to meld together and enhance the overall taste.
Use a Meat Thermometer - To ensure the meatloaf is cooked perfectly, use a thermometer to check the internal temperature. The recommended safe internal temperature for cooked ground meat is 160°F (71°C).
Let it Rest Before Slicing - Once the meatloaf is baked, allow it to rest for about 10 minutes before slicing. This resting period allows the juices to redistribute, making the meatloaf juicier and easier to slice without falling apart.
Frequently Asked Questions
Are oats gluten-free?
Oats in a natural form, with no contamination, are gluten-free. If the oats are grown on land that once grew wheat, they may be contaminated.
Also, when processing oats, if they're not processed in a wheat-free facility, there's a risk of contamination.
We like to use Gluten-Free Harvest Certified Organic Rolled Oats in our gluten-free meatloaf.
How Do I Store Gluten-Free Meatloaf?
Allow the meatloaf to cool completely at room temperature before storing. Wrap it tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 3-4 days.
Can I Freeze Gluten-Free Meatloaf?
Yes, you can freeze gluten-free meatloaf. If you want to freeze it, wrap the cooled meatloaf tightly in plastic wrap and place it in a freezer-safe container or sealable freezer bag. It can be stored in the freezer for up to 2-3 months.
Can You Make This Gluten-Free Meatloaf Ahead of Time?
You can make this gluten-free meatloaf ahead of time. Prepare the meatloaf mixture in advance and store it in the refrigerator. Simply cover the mixture tightly with plastic wrap or place it in an airtight container. When you're ready to bake it, remove it from the refrigerator, shape it into a loaf, and bake it according to the recipe instructions. You may need to add a few extra minutes of baking since the mixture will be cold.
What Substitutions / Replacements Can I Make in This Gluten-Free Meatloaf?
As for substitutions or replacements in the gluten-free meatloaf recipe, here are some options:
Meat - It's quick to throw together and is considered a low-budget meal when served with vegetables and potatoes. You can use ground turkey or beef in this gluten-free meatloaf recipe, and you don't need to do anything different if you decide to use one or the other. We typically make this gluten-free meatloaf with beef, but not everyone likes or can eat it.
Breadcrumbs - If you can't have oats or prefer an alternative, you can use gluten-free breadcrumbs, crushed gluten-free crackers, or ground nuts/seeds in the same quantity as the oats.
Vegetables - The shredded zucchini adds moisture to the recipe, helping to keep the gluten-free meatloaf from drying out. You don't have to add the other recommended vegetables, but we like to hide veggies in our meals, so we usually add all the vegetable options.
Seasonings - Feel free to adjust the seasonings to your liking. You can experiment with different herbs, spices, or sauces to customize the flavor.
Glaze - To add an extra layer of tastiness to your gluten-free meatloaf, consider topping it with a tangy glaze. A classic tangy glaze can be made by combining gluten-free ketchup, mustard, and a touch of sweetness, such as brown sugar or honey. Simply brush this glaze over the meatloaf before baking, and it will caramelize beautifully, creating a flavorful and slightly sticky coating.
However, if you prefer a different flavor profile, feel free to get creative with your glaze. You can experiment with ingredients like balsamic glaze, barbecue sauce, or a combination of sweet and tangy glaze to complement the meatloaf and suit your taste preferences. The glaze adds an extra punch of flavor and a touch of moisture to keep your gluten-free meatloaf irresistibly delectable.
Can I use gluten-free crackers in meatloaf?
Yes! Traditionally people used to make their meatloaf recipe with oatmeal. If you don't want to make meatloaf with oats, you can use gluten-free crackers or breadcrumbs in the meatloaf.
We typically use gluten-free oats in our gluten-free meatloaf, but not everyone can tolerate oats.
Swap the 1 cup of oats in this recipe for equal parts crushed gluten-free crackers or dried breadcrumbs and bake as directed.
Keep in mind that some brands of gluten-free breadcrumbs are not especially absorbent. You may need to reduce the amount of egg you add to get the right consistency.
What Is A Gluten-free Substitute For Breadcrumbs In Meatloaf?
A gluten-free substitute for breadcrumbs in meatloaf can be made using various ingredients. Here are a few options:
Gluten-Free Bread - Look for gluten-free bread slices or loaves and pulse them in a food processor to create breadcrumbs. You can use these breadcrumbs as a substitute in the same quantity as regular breadcrumbs.
Gluten-Free Crackers - Crush gluten-free crackers until they resemble breadcrumbs, and then use them as a replacement in the same quantity as regular breadcrumbs.
Gluten-Free Cornflakes or Rice Cereal - Crush gluten-free cornflakes or rice cereal to a breadcrumb-like consistency and use them as a substitute for breadcrumbs.
Ground Nuts or Seeds - If there are no nut allergies to consider, you can try using ground nuts or seeds such as almonds, pecans, or sunflower seeds as a gluten-free alternative to breadcrumbs. These add a different texture and flavor to the meatloaf.
What Are The Best Type Of Gluten-Free Bread Crumbs To Use For The Meatloaf?
When it comes to choosing gluten-free bread crumbs for your meatloaf, there are several options available. Here are a few popular types of gluten-free bread crumbs that you can consider. It really does come down to personal preference:
- Store-Bought Gluten-Free Bread Crumbs - Many grocery stores now carry pre-made gluten-free bread crumbs in the gluten-free or baking section. Look for brands that specifically state "gluten-free" on the packaging. Some well-known gluten-free breadcrumb brands include Ian's, Aleia's, and Gillian's.
- Homemade Gluten-Free Bread Crumbs - If you prefer a DIY approach, you can make your own gluten-free bread crumbs using gluten-free bread. Simply take slices of gluten-free bread (preferably sturdy, crusty bread), allow them to dry out slightly, and then pulse them in a food processor until you achieve the desired breadcrumb consistency. You can season the crumbs with herbs and spices if desired.
- Gluten-Free Panko Breadcrumbs - Panko breadcrumbs are Japanese-style breadcrumbs known for their light and crispy texture. Several brands offer gluten-free versions of panko breadcrumbs made with gluten-free ingredients such as rice flour or cornmeal. These can be a great option if you prefer a lighter texture in your meatloaf.
When selecting gluten-free bread crumbs, it's important to read the labels and check for any additional allergens or ingredients that may not align with your dietary needs. Choose a type of bread crumbs that suits your taste preferences and dietary restrictions.
Can You Make This Gluten-Free Dairy-Free Meatloaf On A Baking Sheet?
Yes, you can make the gluten-free meatloaf on a baking sheet instead of using a loaf pan. Here's how you can do it:
- Instead of pressing the meatloaf mixture into a loaf pan, shape it into a loaf shape directly on a baking sheet. You can use your hands to form a rectangular or oval-shaped loaf.
- Place the shaped meatloaf on the baking sheet, leaving space around the edges for even baking.
- If desired, you can line the baking sheet with parchment paper or aluminum foil for easier cleanup.
What Type Of Pan Is Best To Cook The GF Meatloaf In?
The type of pan you choose to cook your meatloaf can affect its cooking time, texture, and overall outcome. Here are a few options for pans to cook your gluten-free meatloaf:
- Loaf Pan - Using a traditional loaf pan is a popular choice for cooking meatloaf. It helps shape the meatloaf into a loaf shape and allows the excess fat to drain away. A standard-sized loaf pan, typically 9x5 inches or 8x4 inches, works well for most meatloaf recipes.
- Glass Baking Dish - A glass baking dish, such as a Pyrex or similar brand, can also be used to cook meatloaf. Glass conducts heat evenly and allows you to see the browning and cooking process. It's important to note that glass may require a slightly longer cooking than a metal pan.
- Metal Baking Pan - A metal baking pan, such as an aluminum or stainless steel pan, is another option. Metal pans tend to heat up quickly, resulting in a slightly shorter cooking time. They can provide good browning on the sides and bottom of the meatloaf. Make sure to choose a pan with a non-stick coating or line it with parchment paper to prevent sticking.
- Disposable Aluminum Pan - If convenience and easy cleanup are a priority, you can use disposable aluminum pans specifically designed for meatloaf. These pans are available in different sizes and shapes and are often equipped with a perforated insert that allows excess fat to drain away. Just be sure to place the disposable pan on a sturdy baking sheet for stability when transferring to and from the oven.
When choosing a pan, consider the size of your meatloaf mixture and ensure it fits comfortably without overflowing. It's also a good idea to lightly grease or line the pan with parchment paper to prevent sticking.
How Can I Tell When The Meatloaf Is Done?
To determine when the meatloaf is done and cooked to the appropriate internal temperature, you can follow these general guidelines:
- Use a Meat Thermometer - The most accurate way to determine if the meatloaf is cooked is by using a meat thermometer. Insert the thermometer probe into the center of the meatloaf. The internal temperature should reach 160°F (71°C) for beef or 165°F (74°C) for poultry (such as turkey meatloaf). Once it reaches the recommended temperature, it is safe to remove from the oven.
- Visual Inspection - You can also do a visual inspection of the meatloaf. It should be well-browned on the outside, and the edges should be slightly crispy. If you're using a loaf pan, the meatloaf should pull away slightly from the sides of the pan.
- Juices - Cut a small slit in the center of the meatloaf and check the juices that run out. If the juices are clear and not pink or red, it indicates that the meatloaf is cooked through. However, this method is less reliable than using a meat thermometer.
Remember that cooking times can vary depending on the size and thickness of your meatloaf, as well as the accuracy of your oven. It's always best to rely on the internal temperature for precise doneness.
Once the meatloaf is cooked, remove it from the oven and allow it to rest for a few minutes before slicing and serving. This resting period helps the juices redistribute, producing a more flavorful and moist meatloaf.
What To Do If Your Meatloaf Falls Apart?
If your meatloaf falls apart, it can be disappointing, but there are a few steps you can take to salvage it and prevent it from happening in the future. Here's what you can do
Let it Cool - If your meatloaf falls apart when you try to slice or serve it, allow it to cool for a few minutes. Warm meatloaf can be more fragile and prone to crumbling. Cooling it down slightly can help it hold its shape better.
Use a Sharper Knife - Make sure you use a sharp knife when slicing the meatloaf. A dull knife can tear the meatloaf apart, so a sharper knife will give you cleaner slices.
Let it Rest - After baking, allow the meatloaf to rest for a few minutes before slicing. This resting period helps the meatloaf set and firm up, making it easier to handle without falling apart.
Check using the correct amount of ingredients - Follow the recipes and measure everything correctly to ensure you get the correct consistency.
If the meatloaf continues to fall apart despite these efforts, you can repurpose it into other dishes. Crumbled meatloaf can be used in pasta sauces, as a topping for salads, or in wraps and sandwiches.
What to serve with gluten-free meatloaf
- Gluten-Free Crescent Rolls
- Gluten-Free Mashed Potatoes
- Steamed Green Beans
- Roasted Vegetables
- Salad
- Lemon Wok Asparagus
- Red Roasted Potatoes
- Air Fryer Brussels Sprouts
Again, this meatloaf is delicious, healthy, and low-budget. You can either make it in advance or bake it while you are winding down after work. You can serve almost any side with gluten-free meatloaf, and you can be sure everyone will love it.
Look at more delicious Gluten-Free Meals.
Gluten-Free Meatloaf
This is the ultimate gluten-free meatloaf recipe that guarantees success every time. Say hello to a dish that's not only easy to make but bursting with flavor.
Ingredients
- 1 lb. lean ground beef (or ground turkey)
- 1 large egg, room temperature
- ¼ cup gluten-free ketchup
- ¼ cup mustard
- ½ small onion, diced
- ½ small zucchini, shredded
- 1 medium carrot, shredded (optional)
- 1 cup gluten-free oats (or gluten-free breadcrumbs)
- 1 teaspoon salt
- ½ teaspoon of black pepper
- 1 teaspoon worcestershire sauce
Instructions
- Preheat oven to 350°F (180°C).
- In a large mixing bowl, blend all ingredients.
- Press the meatloaf mixture into a loaf pan, or 8x8 square pan.
- If desired, brush the top with ketchup half way through baking.
- Bake 1 hour.
- Let cool for ten minutes. Serve hot.
- Store leftovers in an airtight container in the refrigerator.
Notes
- You can use gluten-free breadcrumbs in place of the gluten-free oats, but note that some breadcrumbs aren't absorbent enough and will make the texture of the meatloaf softer. Other good alternatives are quinoa flakes, and crushed gluten-free crackers,
- Make sure all your ingredients are gluten-free.
- Use a gluten-free Worcestershire sauce
- You can leave out the veggies if you like, but they add flavor and moisture to the recipe
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Good Cook 7428419185195 8 Inch x 4 Inch Loaf Pan (8 x 4 Inch (2 Pack), Stainless
Nutrition Information:
Yield:
8Serving Size:
1 cupAmount Per Serving: Calories: 157Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 74mgSodium: 487mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 17g
This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
Did you make this Gluten-Free Meatloaf recipe? Please leave me a comment below, letting me know what you think.
Tessa
I couldn't believe how good this meatloaf was! I used to hate meatloaf. Not and more. Thank you!
Lorraine
I replace the carrot with celery, truly this is a great recipe! THANK-YOU!
Ellen
Being gluten intolerant and a Celiac I can’t use any Oats . Most people who are gluten intolerant can’t eat any Oats . I don’t consider this a Gluten free meatloaf ! I’d be in the hospital after eating it.
chrystal
Hi Ellen,
Many who are celiac or non-celiac gluten intolerant are able to enjoy oats. You can always use quinoa flakes in place of the oats in this recipe, if you can't eat oats.
I hope that helps.
Best,
Chrystal
Malina
Can you freeze it? My daughter is celiac and she enjoys this recipe is it able to be frozen for when she doesn't have dinners?
chrystal
Yes, we often freeze leftover meatloaf 🙂
Best,
Chrystal
Holly M.
Have you tried this in the air fryer? Making this tonight and might give it a try! Thanks for this!
Wendy Stoltz
Hi Malina,
I have not tried it in an air fryer yet. Let me know how it goes.
Laurie
I have Celiac. I eat GF oats. This is a great recipe, I used lean fresh ground chicken. Delish!
Vanessa
Oats do not contain gluten people with celiac should avoid because they are cross contaminated by their proximity to wheat when grown. You can find oats specifically labeled gluten free oats that are grown in a special way.
Carol Trent
You can get gluten free oats , they just have to be prepared in a sterile environment away from wheat products
SAMURAIGRRL
Most people who are intolerant to gluten, including those with celiac disease, can safely eat pure oats, meaning not contaminated with gluten products. Studies show that most people with celiac disease or wheat allergy can eat 2–3.5 ounces (50–100 grams) of pure oats per day without adverse effects. One 8-year study in 106 people with celiac disease revealed that half of them ate oats daily — and none experienced negative effects. I cook gluten-free for my wife, which is why I'm here, and she eats and enjoys oatmeal. I didn't have any oats on hand so I used gf panko crumbs. This recipe is a keeper!
Wendy Stoltz
Hi Ellen,
Thanks for sharing your substitute. The recipe is definitely one for the recipe box!
Lucy E.
Looked up a GF recipe for meatloaf and saw this first off. I could not believe how great it sounded and made it right away for dinner tonight since I fortunately had all the ingredients. My husband LOVED it and so did I. Found it easy to prepared and absolutely delicious!! Thanks for posting it...mine was never even close to being this good in my pre-Celiac disease days!! Printed it out so I can make it again
chrystal
Hi Lucy,
I am so glad you both loved it. Thank you for taking the time to stop back by and let me know.
All my best,
Chrystal
Taylor
This recipe is so good! I opted out of zucchini and added 1 red bell pepper and celery instead. I’m also allergic to eggs so I replaced that with a flax seed ‘egg’ (1 TBS flax seed meal + 3 TBS water).
My second time making this recipe now & it’s a keeper! Thank you
Lindsay
So glad you love it! Your veggie substitutions sound delicious 🙂
Kat
This recipe was terrible for me. I followed it perfectly but did the gf breadcrumbs and only used onion for veggies. It was so mushy. It didn't hold together and I was afraid to feed it to my family. I even let it cook an extra twenty minutes at 350! Big fail.
Lindsay
Hi Kat!
Although gf bread crumbs are an option they don't absorb moisture the same way that oats do. I'm going to update the recipe now to note that. Another replacement option for the oats would be quinoa flakes. Thank you for the comment, and I hope you'll try again!
Patti T.
I had this SAME issue! We did end up eating it, and the flavor was good. But I think the zucchini added too much liquid to the already moisture-filled recipe. If I did make this again, I would squeeze the shredded zucchini to next time to remove the moisture. I also would probably cut down the ketchup and mustard.
Wendy Stoltz
Thanks for your feedback, Patti. Please check that you use 1/2 a zucchini and also did you use breadcrumbs or gf oats.
Alicia
I made this recipe for the first time as is and it was great. I'm going to make again in muffin tins and freeze for my daughter's school lunch.
chrystal
I'm so glad you like this meatloaf! We love it and rotate it into our menu monthly.
Best,
Chrystal
Leanne
Hi, I'd love to make this but don't know what you consider a "small" zucchini. Approximately how much of a cup will I need?
chrystal
Great question, Leanne. I would say it's a 1/2 cup moderately packed. Hope that helps.
Best,
Chrystal
Sharon
The recipe calls for 1/2 small zucchini, which would be about 60 grams and close to 4 0z, depending on your scale… I am going for the half moderately packed 1/2 cup:) trying for first time today, we will see:)
Wendy Stoltz
Thank you for commenting Sharon, how did it go?
Susan
I made this tonight and followed the recipe exactly. Best meatloaf I've ever made. Thank you!!
Laura
Could this recipe be doubled and still fit into a loaf pan? I feel like most meatloaf recipes I come across use 2lbs of ground beef and I would like to make a bigger portion so we have plenty of leftovers. Perhaps with the oats and veggies, it makes a bigger loaf so doubling would not be necessary?
chrystal
Hi Laura,
I think it will fit in a large loaf pan. You'll need to cook it a little longer to get the center cooked through.
Best,
Chrystal
Millie
HI Chrystal, I made this recipe for the first time recently and we loved the taste. However, it had a bit of a mushy consistency. I doubled the recipe, added gf breadcrumbs instead of the oats, 80% lean grass-fed ground beef, and didn't add the carrots. Should I add another egg to hold it together better? I molded it in a shallow pan, because 2 lbs with all the ingredients didn't fit into my loaf pan. Could this be the issue?
Any advise to make it less mushy would be greatly appreciated. TIA!
chrystal
Hi Millie,
Although gf bread crumbs are an option they don't absorb moisture the same way that oats do. Try cutting the bread crumbs in half next time and see if that helps. You can add another egg but it might give it more of a spongy texture.
Best,
Chrystal
Jamie
I've tried several meatloaf recipes with GF breadcrumbs and they all came out mushy. I think it comes out better with oats. I've also heard using chopped potatoes or maybe shredded or potato flakes is a great substitute, but I haven't tried it yet.
DeAnn Heinekamp
I doubled this recipe, leaving out the carrots and adding 1/2 cup of chopped green and red bell peppers. I formed two loaves and baked for 45 minutes in a casserole dish. The result was a delicious, moist meatloaf that stuck together perfectly.
chrystal
I'm so glad you like it. I love the addition of bell peppers! Thanks for sharing.
Best,
Chrystal
Chani
I just tried this recipe (my first time making meatloaf ever!) and while it was absolutely delicious I had some trouble so I want to see if you can help me fix it and try it again. I used GF breadcrumbs and I probably overestimated the amount of zucchini since I wasn't using carrot and wasn't sure what you meant by small zucchini. The result was a mushy consistency that looked like raw egg so I baked it for another 20 minutes and that may have helped some but was still too mushy to slice and serve. We ate it anyway and loved the flavor but I wonder if I would need to increase the breadcrumbs to match the oats or something else. Probably less zuc would help too but wasn't sure if that would make enough of a difference. Also, I used kosher beef and it likely was more salted than regular beef and I would reduce the salt in the recipe next time to account for that. Thanks for any insight!!
chrystal
Hi Chani,
It does sound like it was the zucchini. I'll update the post but it's about 1/2 cup shredded zucchini. Zucchini tends to have more liquid in it. For the breadcrumbs, you would need to use dry breadcrumbs as they would absorb some of the liquid.
I hope that helps,
Chrystal
Chani
Ok, thanks so much. That's what I figured and will try it again with less zuc, less salt and will add in carrot. I will probably try the oats as well to see if that works better than the particular brand of GF breadcrumbs that i used. BTW, what do you serve this with? Excited for a new "go-to" recipe for ground beef! Thanks!!
Chani
Oops, I now see your whole list of sides to serve with it so disregard that question.
Debbie
I just found out besides needing gluten free I am allergic to tomatoes is there anything I could substitute the ketchup with? This recipe sounds so good and I really love a good meatloaf. I am wanting to try this recipe but I am stumped on what could give me a like affect the way the ketchup does.
chrystal
Hi Debbie,
You might be able to use a tomato free BBQ sauce. Also, if you like ketchup they make a tomato free ketchup. One brand is called "Nomato Ketchup". There are others.
I hope that helps.
Best,
Chrystal
Debbie
Yes it does I will try that thank you
Beckie
OMG!!! this was aaaamazing! Even if you're not GF, this is the best meatloaf, hands down. Kudos and thank you!
chrystal
I'm so glad you like it Becky. Thank you for stopping by to let me know.
Best,
Chrystal
Marzipan
We cannot eat tomatoes so I subbed in green salsa- delicious! I had not made meatloaf in years but am making this regularly now, it is so good. I have used green bell pepper rather than zucchini with excellent results. In this time of infrequent grocery shopping I am now subbing in onion and garlic powder- still wonderful.
chrystal
I love the idea of using green salsa! Thank you for sharing.
Best,
Chrystal
David Ganon
Does it matter whether you use steel-cut oats as opposed to rolled oats? And I assume you use the raw, dry oats rather than cooked oats, but could you confirm? So glad to have found this website -- thank you!
chrystal
Steel cut oats don't cook enough in this recipe. It's best to use rolled oats or quick oats.
Best,
Chrystal
Ginger
My husband and I really enjoyed this meatloaf. We didn’t add zucchini, but the meatloaf still was very moist with carrots. Also, I wasn’t sure if I should use rolled oats or quick oats, but I had Bob’s GF old fashioned rolled oats on hand and made them finer in a food processor. I figured smaller pieces were better than larger oats! It is a keeper for our family. Taste was great and it held up well!
chrystal
Hi Ginger,
I am so glad you both like it. Thank you for sharing.
Best,
Chrystal
Marina McDonald
Made this recipe almost exact minus the carrot and used Trader Joes rice crumbs. Was a winner and officially making the rotation, thank you.
chrystal
I'm so glad you liked it. Thank you for sharing what you used.
Best,
Chrystal
Shelby
After great success with your cake recipes I had to venture to try something new.
Normally my meatloaf is just whatever I have on hand and a GF McCormick seasoning pack. I made the effort to follow this recipe exactly as written and it did not disappoint! I will admit I was skeptical about baking carrots and zucchini into a meatloaf but if it helps me eat more vegetables I am all for it. Upon letting it cool the color was throwing me off a bit and my boyfriend was skeptical about eating it.
I could not believe how moist this meatloaf was! I can normally make a great meatloaf but this was 10x better than mine and it had extra vegetables in it! It even reheated to a delicious moist meatloaf for the next several days of leftovers. You continue to amaze me with your recipes!
Beata
"This is delicious" said my 9 year old daughter and asked for an extra helping. The rest of us agreed. I reduced the mustard by 1/2 as my picky girl is not a fan. I finely grated the carrots and omitted the zucchini. I used gluten-free rolled oats. Perfect texture! Great taste! Super easy! Thank you for your kid friendly recipes.
chrystal
You are so welcome. I am glad that you both loved it.
Best,
Chrystal
Beth
I have made this and we enjoy it. I am wondering if I can make ahead and freeze? Will it still be decent?
chrystal
Yes, you can freeze this meatloaf. We often freeze the leftovers and reheat it.
Best,
Chrystal
Rita
This meat loaf was excellent. Loved the texture. I used grass fed beef and was worried it would be dry. I used one whole small-medium sized zucchini, and used 3/4 cup whole rolled oats. For my taste preference I only used 1/8th cup mustard. This was moist, flavorful, and if I hadn’t made it never would have known oatmeal was in there. Will make again and again
chrystal
I am so glad you liked it. Thank you for sharing what you used.
Best,
Chrystal
Dixie
I have never written a recipe poster before! My hubby and I LOVED this meatloaf. I didn't have a zucchini, so I chopped up a cup plus of spinach for a double recipe. I also added beef Better Than Bouillon. Oh my it was so good.
chrystal
So glad you both loved it.
Best,
Chrystal
Luna Regina
Thanks for making this look really simple, Chrystal!
Heather
Looking forward to making this recipe except with some moose meat! The other comments are helpful for some inspiration.
chrystal
Let me know how it turns out using the moose meat!
Maria
This meatloaf was great. The mustard was a nice complement. Everyone in the family loved it. I did do something different that I always do on any meatloaf and that is to mix the ketchup with about 1 tablespoon of maple syrup. Brush on the top of the loaf before putting in the oven and it's always a nice touch.
Thanks for this!
chrystal
You are very welcome. I am so glad everyone loved it.
Best,
Chrystal
NRodie
I can’t have eggs......what would you recommend for a substitute in this recipe?
chrystal
You can use 3 tablespoons of egg-free mayo or 2 tablespoons of olive oil in place of the egg.
Best,
Chrystal
Kris
Hi there, love your recipes and can't wait to make this. Would it work without mustard? Have a picky family member 🙂 .
chrystal
You can part mustard, maybe try half? I haven't tried it with all mustard.
George
I loved the recipe and SO DID MY WIFE. I double the recipe and that may be my problem, it fell apart but still delish (I do the cooking) suggestions?
chrystal
I am so glad you both liked it. I am not sure why it would have fallen apart. Maybe cook it in two separate pans next time?
Best,
Chrystal
David
Made this for dinner with one half lb. hamburger - one half lb. mild Italian sausage, otherwise as just as the recipe listed. My wife loved it, says it was better than her’s. Waiting for tomorrow night’s leftovers!
Lindsay
David, that's a fantastic compliment you got from your wife! Thanks for coming back to let us know. Enjoy!
Sandy
As others have noted, if you use gluten-free breadcrumbs with this recipe (which I followed to the letter), you end up with mush, not meatloaf. I think it would be better to remove the reference to gluten-free breadcrumbs as an option and just call it "meatloaf".
Wendy Stoltz
Hi Sandy, I mentioned in the recipe notes "You can use gluten-free breadcrumbs in place of the gluten-free oats, but note that some breadcrumbs aren't absorbent enough and will make the texture of the meatloaf softer. Other good alternatives are quinoa flakes, and crushed gluten free crackers". Maybe try those. It all depends on personal preference.
Colleen
Followed recipe exactly. I should have thought twice when I read 1/4 cup of mustard, but I proceeded to make it exactly as written. This was way too much mustard. It over powered the entire recipe. We barely ate it and threw the rest away. Everyone has different tastebuds, but just a word of caution - may want to significantly reduce the mustard or eliminate it completely. Otherwise I did like how you hid some veggies in the recipe!
Wendy Stoltz
Hi Colleen,
Mustard is a personal preference. I hope you'll try it again perhaps with half the mustard. It also may depend on what type of mustard you used.