Easy Gluten-Free Meatloaf Without Breadcrumbs
This easy, gluten-free meatloaf is packed with grass-fed lean ground beef, shredded carrots, Italian seasoning, and pork Panko and topped with a sweet and tangy glaze topping. It tastes just like the classic recipe mom used to make with healthy swaps that make it dairy-free, Whole30, paleo, keto, and low-carb!
TABLE OF CONTENTS
What Makes This Easy Gluten-Free Meatloaf Recipe Great
My mom’s meatloaf recipe was one of my favorite comfort foods growing up. Meatloaf is comfort food at its finest! But, as is the case with many traditional recipes, it’s not gluten-free!
After being diagnosed with Celiac disease, I set out to make a gluten-free version, but without dairy or carbs. I have to say, it’s AMAZING and has become a family favorite here. Introducing my recipe for the ultimate Whole30, keto, paleo, and gluten-free meatloaf (without breadcrumbs)! It tastes just like a traditional meatloaf recipe, but without the gluten.
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.
Meatloaf Ingredients
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. Ground turkey also works well. Feel free to use combinations of ground meat like 1 lb ground beef and 1 lb ground pork for extra flavor. Lean meat is preferred so your meatloaf doesn’t have too much visible fat.
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. You can also use gluten free bread crumbs, if desired!
Ketchup: Some great Whole30 ketchup brands are Tessemae’s and Primal Kitchen! For a fun twist, try using barbecue sauce in place of the ketchup.
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 and perfect to use as one of the glaze ingredients.
Recipe Step by Step
- Preheat your oven to 350. Lightly grease a 9×5 loaf pan.
- Combine all of the ingredients in a large mixing bowl and mix well using your hands.
- Transfer the mixture of ground beef to the pan and push it down to even it out and ensure there are no air bubbles. You can also make a loaf shape with the meatloaf mixture and place it on a regular cookie sheet covered with aluminum foil if you don’t want to use a loaf pan. Bake for 30 minutes.
- While it’s baking, make the meatloaf glaze topping (if you’re using it). Combine the glaze ingredients (1/3 cup ketchup, coconut aminos, and dijon mustard) in a small bowl. When the meatloaf comes out of the oven, use a pastry brush to spread the topping on top evenly.
- Place back into the oven for 30-40 minutes. Check your meatloaf for an internal temperature of 160 degrees F.
- Let the meatloaf cool for 10-15 minutes before slicing. Enjoy!
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: The best way to store your leftover gluten-free meatloaf in an airtight container for up to 5 days in the fridge. I love to make gluten free meatloaf sandwiches using the leftovers the next day! Another easy weeknight meal for the price of one – what could be better!
Recipe FAQs
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. I get the Pork Panko at Wegmans or on Amazon.
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.
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.
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.
I hope the whole family loves this delicious meatloaf recipe as much as we do!
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section. Or, follow me on Facebook, Pinterest or Instagram today!
Easy Gluten-Free Meatloaf Without Breadcrumbs
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
- â…“ cup ketchup
- 1 tbsp coconut aminos
- 1 tsp dijon mustard
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
Nutrition
This recipe was published December 3, 2021. and updated with new photos and content on December 20, 2022. Updated again on September 29, 2023 with new content.
47 Comments on “Easy Gluten-Free Meatloaf Without Breadcrumbs”
The favorite meatloaf recipe in our home. We make this at least once a month and I always make two of them. They reheat beautifully and taste fantastic! Another win!
This was delicious!! It has tons of flavor and is easy to make. I will definitely be making this again!
Made this last week for dinner and I am already making it again. Not dry at all and the topping is the perfect added touch. So good!Â
Easy to make, and we loved it! Â Husband loves meatloaf and he was surprised it was paleo, gluten free, keto, and whole 30! He had seconds and is looking forward to the leftovers!
Thanks Mary! Â
This recipe was fantastic!! Another great one in the books. Our family couldn’t eat it fast enough.
Thanks again Mary!
Can I use GF flour blend? I don’t eat pork and have an almond allergy ?Â
So good! I followed the recipe exactly and have absolutely no changes to makes. Husband and kiddos loved it too. Served with compliant mashed potatoes and roasted broccoli. Yum!
Delicious and a family favorite!
very tasty!
We cooked this on our pellet grill, and it was delicious! My two year old ate it right up. Will definitely be making again.
We made cooked this on our pellet grill, and it was delicious! My two year old ate it right up. Will definitely be making again.
This meatloaf is amazing! My whole family loved it and requested it again less than a week later. Super easy to make. From now on we will be doubling the recipe to make sure we have leftovers for lunch.
My family devoured this! Even my super picky 6 year old age it and enjoyed it! Thanks for a wonderful meal that we’ll definitely make part of our regular dinners.Â
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Woo hoo! Thanks Beth!
Amazing!! I used cassava flour because my dad has a nut allergy and it was such a hit! My dad hasn’t made meatloaf since removing red meat from his diet so he was quite skeptical at first… but he had seconds and thirds 🙂 Thank you for such a delicious recipe!
I made this last night and…WOW!! Â The best!! Â I want to make a batch large enough for about 12 people. Â Would I just triple the recipe as written? and, would it hold together a little better but still be tender if I used a combo of flax and almond flour?
Thank you so much for these wonderful healthy recipes.
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Hi Trudy! so glad you loved it! To make this for 12 people, I would make 3 separate loaves. If you try to make one large one, I worry the middle will not cook through. And you could try flax and almond flour – that should work!
Such a yummy meatloaf recipe! My husband and I absolutely loved it and it made enough for us to have this for a 2nd meal. Easy to put together with simple ingredients. I grew up loving my grandmother’s meatloaf and this version is right up there with that one. Thank you! Can’t wait to make it again.
Yum! New twist on classic comfort food. Â Thanks again for another good one Mary!Â
Made this with ground turkey & 1/2c of almond flour. Turned out GREAT! Holds together so well and flavor is on point!!!!
Mary! You’ve done it again. I made this for dinner last night and it was so good. My husband went on and on about how good it was. I did used 1/2 cup of almond flour because I had everything else on hand. Perfect for a rainy Sunday evening dinner. Thank you!
Yay!! So glad you loved it!!
Looks delicious! Would you double on the pork rinds due to an almond allergy?
Absolutely!