Ok, all you GF’ers, here is THE BEST Gluten Free MEATLOAF EVER! Just make sure all of the ingredients you use are gluten free. Those good steel cut oats make this a yum.
Gluten Free Meatloaf Recipe
1 ½ lbs ground meat (I use equal parts gr beef, gr pork, and gr turkey, but you can use 100% ground beef if you want)
¾ cup oatmeal (uncooked)
1 cup milk (cow, goat , soy, rice or any other milk is fine)
1 egg ( can be omitted if you do not eat eggs)
1 onion, chopped
1 tablespoon worchestershire sauce (GV brand from Wal-Mart is gluten free)
1 ½ teaspoons salt
½ teaspoon dry mustard
¼ teaspoon black pepper
½ teaspoon sage
Mix all ingredients well, shape into a loaf and put in ungreased pan.
Topping
½ cup catsup
2 tablespoons mustard
2 tablespoons brown sugar
Mix all together and spread on top of meatloaf.
Bake at 350 degrees for 90 minutes.
My mom got this recipe from QVC, the shopping channel on TV. It is the best meatloaf I have ever eaten. I actually won 2nd place in a meatloaf cookoff with this, and I would have won 1st place but my husband was one of the judges and could not vote for my entry! It turns out just right every time. Hope you enjoy it.
Here I am with my second place ribbon at the cookoff.
Lynn Barry says
December 15, 2007 at 8:39 amCONGRATULATIONS!!!!! I can’t wait to try this. HUGS
Anonymous says
May 27, 2008 at 3:34 pmThere is a small amount of gluten in oats, not enough to bother me on a regular basis, but enough for a more hard core celiac case.
Timtam says
January 2, 2014 at 9:58 pmYou can get Bob’s Red Mill Gluten Free Old fashion rolled oats for this recipe.
Karen says
May 27, 2008 at 6:07 pmFrom what I understand from my research, there are two schools of thought about oats. One is that they do have gluten. The other is that they do not, but could be contaminated by being processed in the same facility that processes wheat.
I have eaten oats that are processed in a wheat free facility, and have had no problems. Of course, each person has to decide for themselves whether to eat or not when it comes to oats. Because it gives me more choices, I choose to eat them.
Sheri says
July 14, 2013 at 11:07 amHi Karen, your recipe says to use oatmeal, so I’m assuming that the oatmeal is cooked. Is this correct or do I use uncooked oats? Thanks, can’t wait to try the recipe.
Karen says
July 14, 2013 at 4:09 pmUse the oats uncooked. I will edit the recipe to add that information
Sheri says
July 14, 2013 at 6:49 pmThanks so much.
Anonymous says
August 1, 2008 at 4:04 pmI found your blog yesterday when looking for a gluten-free meatloaf recipe. I, too, found I was gluten intolerant last year. Since then, I try to look for recipes that are gluten-free, but that taste good. (I have three kids and a picky husband, after all.)
I made the meatloaf recipe tonight and everyone loved it. The sauce on top was very tasty.
Thank you!
DeeAnn says
September 15, 2008 at 8:08 pmMy husband requested meatloaf. I found your gluten free recipe and made it tonight using 1 pound ground bison and 1 pound ground pork. My husband, son and I loved it! I really liked the tangy sauce on top. This is a definite keeper. I’m allergic to wheat so the oats work great, my son is allergic to beef so I used bison and it worked beautifully. Thank you so much for sharing!
DeeAnn
lexie4618 says
October 28, 2008 at 11:30 amthe whole oats thing is not that oats has gluten in it but it is grown in the same field and wheat. every year farmers switch what is grown in that field. one year it is wheat the next oats then wheat again. so, if wheat is grown where the oats are then there are traces of when grown into the wheat.. that is why people who are looking for recipies that are gluten free stray away from anything with wheat, oats, barley, and rye..
Karen says
October 28, 2008 at 11:59 amLexie: I use oats that say on the bag that they are certified gluten free. The oatmeal can not have traces of gluten in it to be able to get that certified gluten free lable. I have not ever had a problem with having a gluten reaction when using this meatloaf recipe.
If you do not feel comfortable using oatmeal to make this recipe, then by all means do not use it. But for me and my family, oats are a very good alternative to using wheat bread crumbs for making meatloaf.
To anyone else thinking of using this recipe: Use oats at your own risk. Read the labels on everything you buy, and if you know for certain you will not have a gluten reaction from using oatmeal, this is a very good recipe.
Anonymous says
January 9, 2009 at 6:16 pmAwesome recipe. I used Bob’s Red Mill Certified Gluten Free Steel Cut Oats, and it was super delish! Even my anti-meatloaf family loved it! And the neighbor’s kid too. But she likes meatloaf anyway. I love meatloaf, and I was not disappointed. I will make this again. My family out ate me tonite, and they hate meatloaf 🙂 My husband just came in over my shoulder, and said to tell you it was fantastic, so there you have it! Thanks for sharing a fabulous recipe!
Alyson says
January 28, 2009 at 3:33 pmOat Substitute Suggestion:
My son is not allowed to have gluten, wheat, caesin or dairy products. So, I modified the above recipe and used rice milk and a gluten free hot cereal mix (the brand I don’t recall, but got at a local Publix – clear bag with golden label and red font). It worked out wonderful! I fed a house of 8 friends last night and no one could tell that it was a gluten free, dairy free recipe. One person who hates meatloaf went back for seconds! Thank you for sharing your recipe!
Anonymous says
March 6, 2009 at 4:20 pmI have yet to find a worchestershire sauce that’s gluten free. They all, like soya sauce, use wheat as a thickener.
margaret domboski says
April 22, 2014 at 11:31 amLea and Perrins Worcestershire Sauce is gluten free.
Karen says
March 6, 2009 at 4:42 pmAnonymous: The Great Value brand of worchestershire sauce at Wal-Mart is gluten free. I have been using it for a year with no problems.
Anonymous says
March 27, 2009 at 2:21 pmThere is no Gluten found in oats, rather oats milled in wheat flour mills causing a wheat contamination (therefore a gluten contamination). Look for pure and uncontaminated oats. In Canada (and assuming the USA) there are purity standards being met to certify PAVENA™ (pure, uncontaminated Oats and Oat products). Developed by the Canadian Celiac Association.
Laura says
May 31, 2009 at 3:52 pmThis is the best. meatloaf. ever.
THANK YOU for posting this! I am not a huge meatloaf fan, but my husband and daughter love it. I tried this recipe and now I love it, too.
Anonymous says
August 18, 2009 at 12:57 pmWe just started eating GF because of Celiac about a month ago. We use Bob's Red Mill Certified Gluten Free Oats. My husband has no problems with these oats but does have problems with regular Quaker Oatmeal or generic of regular oatmeal. Just FYI. I can't wait to try your recipe. Sounds YUM!
Anonymous says
September 16, 2009 at 6:56 pmI've tried Bob's gf oats and had a problem with them, but as I sit here I'm eating Cranberry Pecan Granola made by "Gluten Free Sensations" and have eaten some for 3 days with no problem. Her oats come from Canada.
As for the meatloaf have you tried it with rice in place of the oats?
Anonymous says
November 6, 2009 at 10:05 amThis recipe is not gluten free!!!!!!!!!! Period. My family is gluten free and I would have to change this recipe to make it gluten free!!!
Nice attampt though. It's a great outline
M
Karen says
November 6, 2009 at 10:38 amAnonymous: First of all, you should leave me a means of contacting you when you leave a comment here. Second, If you use gluten free oats, this recipe IS gluten free–everything I use in making it is gluten free. I have stated in the comments before, that if you have or your family members have a problem with oats, you should not use this recipe. I am gluten intolerant, and used this recipe many times and have not gotten sick from using. I challenge you to come back and state valid reasons why you feel this is not a gluten free recipe. Until then, I stand by this recipe as I have used it and it does not make me sick.
Anonymous says
November 10, 2009 at 4:38 pmIt looks gluten free to me (I'm not the other anonymous) and I can't wait to try it!
Rachel (Fawkesy) says
November 15, 2009 at 11:53 amMy husband and I thoroughly enjoyed this meatloaf two nights ago! Thank you for sharing your recipe.
Amy says
May 20, 2010 at 7:51 pmWe tried this today – YUMM-O! I didn’t have GF worchestershire sauce so I used Tamari sauce instead (a GF alternative to soy sauce) and it is still fabulous. Also used 1/2T of yellow mustard instead of dried, and about 1/2 of an onion – for the kiddos.
Just a note: The recipe is hard to read because of the formatting; it looks like some of the HTML code got jumbled up! Do you think you can fix it? I plan to share this site with friends!
Fab Grandma says
May 20, 2010 at 8:36 pmThanks for letting me know about the formatting, but I don’t see anything wrong. It could be your browser. I’m very glad you liked the meatloaf–it is still my favorite!
Cassandra says
January 3, 2012 at 1:09 amThis meatloaf is delicious! Even my husband who doesn’t eat gluten free loved every bit of it! Then of course I lost the recipe and have been sitting on my computer for about 30 minutes searching for it again. lol. I found it and this time I’m not letting it go. Thanks for the awesome recipe!
Lynsiloo says
April 6, 2013 at 4:23 pmI found this recipe today and made it, it was yummy the only thing was the sauce turned into more of a crust, did i cook it too long or on too high???
Im in Manchester UK, converted the 350 to 180 degrees for 90mins.
Karen says
April 6, 2013 at 6:19 pmI checked a conversion website and it shows that 350 farenheit=176.667 celcius. That isn’t too far off from your setting, so I would suggest getting a oven thermometer and checking your oven. Mine was consistently heating up 50 degrees higher than what I set it on, but I didn’t know that until I got a thermometer. Now I don’t burn everything.
Colleen Bacoch says
July 13, 2013 at 2:32 pmMeatloaf steel cut oats–cooked or uncooked
val says
July 19, 2013 at 6:17 pmare you using quick cook oats or regular?
Judi says
June 15, 2014 at 11:22 amDidn’t you also show this recipe made in a slow cooker?? I made it a few years back and now can’t find the recipe.