This easy, gluten-free meatloaf is packed with grass-fed ground beef, shredded carrots, Italian seasoning, and pork Panko and topped with a sweet and tangy glaze topping. It tastes just like the kind mom used to make with healthy swaps that make it dairy-free, Whole30, paleo, keto, and low-carb!

a sliced meatloaf resting on a lined cutting board with a glaze on top

What Makes This Recipe Great

I grew up loving my mom’s meatloaf recipe. Meatloaf is comfort food at its finest! But, as is the case with many traditional recipes, it’s not gluten-free! 

So, I set out to re-make another classic recipe, but without gluten, dairy, or carbs. I have to say, it’s AMAZING! Introducing my recipe for the ultimate Whole30, keto, paleo, and gluten-free meatloaf (without breadcrumbs)!

This tender and flavorful gluten-free meatloaf is packed with grass-fed ground beef, shredded carrots, Italian seasoning, and pork Panko and topped with a sweet and tangy glaze. Serve with Keto Green Bean Casserole or Dairy Free Whole30 Mashed Potatoes and enjoy a cozy and delicious dinner.

Ingredient Notes

recipe ingredients in nesting bowls and labeled

See the recipe card below for a full list of ingredients. 

Ground Beef: You will need 2 lbs of ground beef for this gluten-free meatloaf recipe. I like to use organic ground beef, but you can use whatever you have on hand.

Pork Panko:  This is basically crushed-up pork rinds. You can get it on Amazon. It replaces regular Panko or regular breadcrumbs, making an easy gluten-free breadcrumbs substitute. 

Ketchup: Some great Whole30 ketchup brands are Tessemae’s and Primal Kitchen!

Coconut Aminos: I use this as a Whole30 substitute for Worcestershire sauce and brown sugar. It has all the same sweet and tangy flavors but is a gluten-free option. 

Recipe Step by Step

step by step recipe instructions numbered
  1. Preheat your oven to 350. Lightly grease a 9×5 loaf pan.
  2. Combine all of the ingredients in a large mixing bowl and mix well using your hands.
  3. Transfer the meat mixture to the pan and push it down to even it out and ensure there are no air bubbles. Bake for 30 minutes.
  4. While it’s baking, make the glaze topping (if you’re using it). When the meatloaf comes out of the oven, spread the topping on top evenly.
  5. Place back into the oven for 30-35 minutes. Check your meatloaf for an internal temperature of 160 degrees F.
  6. Let the meatloaf cool for 15-20 minutes before slicing. Enjoy!
an overhead shot of a meatloaf glazed in a baking pan

Mary’s Tips & Tricks

Breadcrumb Substitute: If preferred, you can substitute the pork panko with Almond Flour, Gluten Free All Purpose Flour, or Coconut Flour. Use the same ratios for the GF flour and almond flour, but only 1/3 of the amount of coconut flour.

Eggless Meatloaf: Making this paleo meatloaf eggless is totally possible. I recommend making two chia eggs. To make one chia egg you mix  1 tbsp chia seeds + 2.5 tbsp water. Double the recipe for two!

Ketchup: If you are eating Whole30 be sure to check the label for compliant, sugar-free ketchup. There are also some great low-carb brands out there like True Foods that make delicious keto ketchup. I don’t recommend tomato paste, as there just isn’t enough sweetness to make this meatloaf taste like the classic we all love.

Nut-Free: To make this recipe nut free, you can substitute gluten-free flour for almond flour. Using this flour, however, would mean this meatloaf is not keto or Whole30 compliant.

Storage: Store your leftover gluten-free meatloaf in an airtight container for up to 5 days in the fridge.

gluten free meatloaf topped with parsley and sliced

Recipe FAQs

What is a gluten-free substitute for breadcrumbs in meatloaf?

As seen in this meatloaf with breadcrumbs, I use almond flour and pork panko. These are excellent gluten-free substitutes that are also low-carb and keto friendly. You can also use gluten-free all-purpose flour or gluten-free breadcrumbs.

How do I know when this gluten-free meatloaf is done cooking?

Using an instant-read meat thermometer, stick the thermometer about halfway down the center of the meatloaf. When it’s done, the meatloaf’s internal temperature should be 160F. You’ll know once it’s reached this internal temp that it is safe to eat.

Why did my meatloaf fall apart?

Slicing the meatloaf when it is too hot can have this effect. Let it rest, then slice. Make sure you use eggs, pork panko, almond flour, or flour substitute as a binding agent.

Can I freeze this gluten-free meatloaf? 

This Whole30 and paleo meatloaf can be frozen fully cooked or raw and stored for up to 3 months. To prevent freezer burn, wrap your meatloaf tightly in plastic wrap or aluminum and store it in a freezer-safe container. Be sure to defrost the meatloaf overnight in the refrigerator before baking or reheating.

a plate topped with green beans, a slice of gluten free meatloaf, and mashed potatoes next to a fork

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Easy Gluten-Free Meatloaf Without Breadcrumbs

This easy, gluten-free meatloaf is packed with grass-fed ground beef, shredded carrots, Italian seasoning, and pork Panko and topped with a sweet and tangy glaze topping. It tastes just like the kind mom used to make with healthy swaps that make it dairy-free, Whole30, paleo, keto, and low-carb!
5 from 38 votes
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Ingredients

  • 2 lbs ground beef
  • ¼ cup almond flour
  • ¼ cup Pork Panko , or crushed up pork rinds – if you don't have this or don't want to use it, just use another 1/4 cup almond flour in it's place.
  • 2 eggs
  • ½ onion, diced fine
  • ¼ cup grated carrot
  • 4 cloves minced garlic
  • 2 tbsp coconut aminos
  • 1 tbsp Whole30 friendly ketchup
  • 2 tsp Italian seasoning
  • 1.5 tsp sea salt

Topping

Instructions
 

  • Preheat your oven to 350. Lightly grease a 9×5 loaf baking pan. Combine all of the ingredients in a large bowl and mix well using your hands.
  • Transfer the mixture to the loaf pan and push down to even it out and ensure there are no air bubbles. Bake for 30 minutes.
  • While it's baking, making the topping (if you're using it).
  • When the meatloaf comes out of the oven, spread the topping on top evenly.
  • Place back into the oven for 30-35 minutes.
  • Let the meatloaf cool for 15-20 minutes before slicing. Enjoy!

Video

Notes

Breadcrumb Substitute: If preferred, you can substitute the pork panko with Almond Flour, Gluten Free All Purpose Flour, or Coconut Flour. Use the same ratios for the GF flour and almond flour, but only 1/3 of the amount of coconut flour.
Eggless Meatloaf: Making this paleo meatloaf eggless is totally possible. I recommend making two chia eggs. To make one chia egg you mix  1 tbsp chia seeds + 2.5 tbsp water. Double the recipe for two!
Ketchup: If you are eating Whole30 be sure to check the label for compliant, sugar-free ketchup. There are also some great low-carb brands out there like True Foods that make delicious keto ketchup. I don’t recommend tomato paste, as there just isn’t enough sweetness to make this meatloaf taste like the classic we all love.
Nut-Free: To make this recipe nut free, you can substitute gluten-free flour for almond flour. Using this flour, however, would mean this meatloaf is not keto or Whole30 compliant.
Storage: Store your leftover gluten-free meatloaf in an airtight container for up to 5 days in the fridge.

Nutrition

Calories: 494kcal, Carbohydrates: 10g, Protein: 30g, Fat: 36g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 14g, Trans Fat: 2g, Cholesterol: 162mg, Sodium: 1031mg, Potassium: 526mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1064IU, Vitamin C: 2mg, Calcium: 77mg, Iron: 4mg

This recipe was published December 3, 2021. and updated with new photos and content on December 20, 2022.