Easy Gluten-Free Meatloaf Without Breadcrumbs (2024)

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.

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 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.
4. 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.
5. Place back into the oven for 30-40 minutes. Check your meatloaf for an internal temperature of 160 degrees F.
6. 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!

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. I get the Pork Panko at Wegmans or on Amazon.

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.

The Best Meatloaf Side Dishes…

Sweet Potato Cornbread

Gluten-Free Biscuits

Paleo Creamy Spinach Casserole

Healthy Green Bean Casserole

Maple Bacon Brussels Sprouts

Dairy Free Mashed Potatoes

Sweet Potato Fries

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