Enjoy a delicious, gluten-free meatloaf with easy ingredients! Perfect for a hearty meal that brings back old-school flavors.
Deliciously Nostalgic and Healthy: A Classic Recipe Made Gluten-Free!
This gluten-free meatloaf recipe captures the essence of the classic dish many people grew up with, offering a juicy texture without the need for traditional breadcrumbs. Instead, gluten-free oats serve as a binder, providing both flavor and consistency. The use of a tangy glaze enhances the overall taste, making it a delightful dish that has earned rave reviews. For those looking to recreate a beloved family recipe, this simple and traditional approach ensures that everyone can enjoy a comforting meal without gluten.
Key ingredients include gluten-free oats and ground beef, with specific recommendations on the best types to use for optimal flavor. The recipe also emphasizes the importance of choosing gluten-free Worcestershire sauce and offers tips on baking and reheating to ensure the meatloaf remains moist and flavorful. This approach not only caters to gluten-free diets but also maintains the integrity of the beloved dish, making it accessible for all.
Classic Comfort Redefined: A Guilt-Free Twist on a Homestyle Favorite!
This gluten-free meatloaf has a classic old fashioned taste just like the recipe you grew up on it’s moist juicy and has that old school tangy glaze coating hi I’m Melissa Erdelac from the gluten-free website Mamagourmand and today we are going to make a classic meatloaf recipe now when I’m making meatloaf the problem with gluten-free meatloaf is the binder so I don’t like to use gluten-free breadcrumbs because a they’re expensive or B then you have to make them yourself before you start the meatloaf so what I do is use something I have in my pantry already gluten-free quick oats that works really well at binding the meat it has a neutral taste and also the whole family loves it it makes a meatloaf just like the one you grew up on so let’s make your gluten-free life a success and not a hot mess .
When I’m combining all the meatloaf ingredients I like to whisk the eggs first in the bowl and then add everything else in after it that way you don’t have to separate the eggs and whisk them in another bowl and clean more dishes okay four for the Worcestershire this is an ingredient you need to watch out for for gluten-free you need to make sure you read the label and that it says gluten free on the label I use Lee and Perrin’s Worcestershire sauce which in the United States is gluten-free weirdly in Canada and in Europe I don’t believe it is so just make sure you read the label the other ingredient you need to look out for is the quick oats Bob’s Red Mill has a certified gluten-free brand that means that it’s been processed on equipment that’s free of any.
Wheat products so just make sure that your oats are gluten free especially if you have Celiac so we like to combine all the mix-ins together first and then we’re going to add our ground beef for the beef I recommend using something about 85% lean that means it’s not so fatty that it’s going to release a bunch of fat when you cook it but it also has enough fat that it’ll make it nice and juicy and flavorful too and when I’m adding this beef I’m just having this like throwback memory of when I was little and my mom would make meatloaf I would pinch off some raw ground beef and I would eat it raw and I have no idea why my mom let me do that and I’m sure it’s not the best thing to do so I definitely wouldn’t recommend that but if you did this when you were little will you please.
Leave me a comment below or if you still do it leave me a comment below so I know I’m not the only insane person that used to do this okay so when I’m mixing meatloaf here’s like the polite way you could do it with a spoon but to be honest I usually get a little bit frustrated with this technique so I just go right in with my hands I know this is another thing you probably leave me a comment about that you probably shouldn’t be doing this but I just like all the stuff evenly mixed in and I feel like the spoon just does not get the job done in this sound oh my God the sound okay so our meatloaf is all mixed together I clean my hands I promise but I’m going to get a messy again okay for our meatloaf plan you have some options so what I like to use is just this broiler pan because then the drippings go down and goes away from the the meatloaf instead of.
Just like cooking in the fat and then I line it with foil so you could just clean it up a little bit easier your other option is there’s meatloaf pans that look like a little bread pan and then they have the same thing at the bottom where the juices can drip down or you can use just a bread pan too so there’s no option with this you just have to handle all the ground baef and put it on your pan and then just shape it into a nice loaf let’s get all those little bits all right voila we’re done with the shaping so you have some options if you cannot tolerate oats and you need another gluten-free substitute for that you could use gluten-free breadcrumbs too that’s perfectly fine you could use potato flakes would be another gluten-free option sometimes I even do crushed rice or corn Chex cereal or you could do gluten-free crackers so instead of the.
Quick goats you would just use a half a cup of any of those okay so now it’s time for the glaze so I use ketchup but you have options you can use tomato sauce you can use chili sauce or salsa you could even use barbecue sauce if if you’d like if you don’t want all the sweetness from the ketchup then I recommend either using half ketchup and half tomato sauce or use less brown sugar added in I have 2 tablespoons of brown sugar a little garlic powder and then onion powder and then apple cider vinegar just gives it that like Tangy flavor and we’re going to mix all that up okay before we bake it we are just going to put about a thir of the glaze on and let it bake with that smaller amount and then we’ll bake it for a little bit and then we’ll finish brushing the.
Glaze on after the Meatloaf’s going to bake for 45 minutes and then we’re going to take it out of the oven turn up the oven to 400Β° and brush on the remaining glaze then we return it to that higher oven and bake it for another 20 minutes or so until the internal temperature reaches 160 so what’s better than a meatloaf dinner a leftover meatloaf dinner if you want to reheat leftovers you have a couple options the best way to do it is I slice it and then I put it in a little small oven baking pan with a dash of water cover it with foil and then you can bake it in a 250 oven for about 20 to 30 minutes that way it stays nice and moist just like you made it the other option is if you want to microwave it I would recommend doing it at 50% power just so you don’t overcook it otherwise like the edges will get all overcooked and the middle.
Won’t be warm through so gently reheat it in the microwave at 50% power and then you could finish it up at full power thanks for watching you can find the full printable recipe at Mamagourmand if you check out the description below I will also have recipe links to other recipes that use quick oats for ground meat recipes like salisbury steak or Swedish meatballs or even a pork meatloaf we’ll see you in the next video
