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Thick slice of gluten free meatloaf showing uniform, tender texture and caramelized glaze.

Juicy Gluten-Free Meatloaf (Taste Like Mom's!)

This recipe is the result of meticulous engineering, utilizing quick cooking oats as a structural matrix and employing a precise two-stage temperature shift to eliminate the guesswork and gummy texture that plagues many gluten-free versions.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 332 kcal

Equipment

  • Broiler pan with insert or baking sheet/pan
  • Large mixing bowl
  • Small mixing bowl
  • Aluminum foil
  • Whisk
  • Silicone brush

Ingredients
  

Meatloaf Base Ingredients

  • 2 large eggs
  • 1/2 cup quick cooking oats certified gluten-free
  • 1/3 cup ketchup
  • 1/3 cup onion finely chopped
  • 1 tablespoon Worcestershire sauce read label for gluten-free, recommend Lea & Perrins original
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pounds ground beef 85% lean

Glaze Ingredients

  • 3/4 cup ketchup
  • 2 tablespoons brown sugar
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder

Instructions
 

Preparation and Initial Bake (Phase 1)

  • Preheat the oven to 350ºF. Line the bottom of a smaller broiler pan with aluminum foil and place the insert on top. Alternatively, line a baking sheet or baking pan with foil and set aside.
  • In a large bowl lightly whisk the eggs. Add the oats, ketchup, onion, Worcestershire, salt and pepper. Stir to combine and then mix in the ground beef until well combined.
  • Use a small bowl to mix together the glaze ingredients - ketchup, brown sugar, apple cider vinegar, garlic powder, and onion powder.
  • Shape the meatloaf into an uniform loaf and place it on the prepared pan. Brush 1/3 of the meatloaf glaze over the top and sides.
  • Bake for 45 minutes at 350ºF. This allows the meat fibers to contract and the egg/oat structure to set, which is critical for structural integrity.

Finishing and Cooling (Phase 2)

  • After 45 minutes, turn the oven up to 400ºF.
  • Remove the meatloaf and brush on the remaining glaze.
  • Return to the oven and bake for 20 minutes, or until the internal temperature reaches 160ºF.
  • Cool for 10 minutes before slicing and serving to allow the protein structure to firm up.

Notes

If you only have rolled oats on hand, pulse them in a blender for three seconds to break down the size, which will help them mimic the performance of quick oats. Use your hands to mix the meat and binder just until combined, as over-mixing can compress the fibers and lead to a tough, rubbery texture. Let the mixture sit for five minutes before shaping to allow the oats to fully hydrate. The stability of this loaf also makes it ideal for cold sandwiches the next day. Store leftovers in an airtight container for up to four days in the refrigerator.

Nutrition

Calories: 332kcalCarbohydrates: 16gProtein: 24gFat: 18g
Keyword lean ground beef, quick oats binder, structural integrity
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