Easy Gluten-Free Meatloaf

Partially sliced meatloaf with ketchup topping on a wooden cutting board

The Spruce Eats

Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 6 to 8 servings
Yield: 1 meatloaf
Nutrition Facts (per serving)
486 Calories
24g Fat
30g Carbs
36g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 486
% Daily Value*
Total Fat 24g 31%
Saturated Fat 8g 41%
Cholesterol 147mg 49%
Sodium 869mg 38%
Total Carbohydrate 30g 11%
Dietary Fiber 2g 6%
Total Sugars 9g
Protein 36g
Vitamin C 5mg 26%
Calcium 98mg 8%
Iron 5mg 27%
Potassium 625mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Meatloaf is one of those ultimate no-fail comfort foods: hearty and filling, simple to prepare, and loaded with flavor. Meatloaf is a staple in many households, and with a few minor changes, it can still easily be enjoyed by anyone following a gluten-free lifestyle.

In place of regular breadcrumbs, the recipe uses gluten-free breadcrumbs. This, along with the eggs, provides the necessary binding ingredients to keep the meatloaf together. As you're putting the meatloaf together, if it looks like it's a little too wet, this recipe includes the optional step of adding additional breadcrumbs to reach the right consistency.

This no-fuss, gluten-free meatloaf recipe is excellent with mashed potatoes and a green vegetable. It makes a big loaf, which usually means meatloaf leftovers. If you haven't enjoyed it before, try a thick slab of leftover meatloaf between two pieces of gluten-free bread spread with a mixture of mayonnaise and ketchup. It makes for a great and very filling sandwich.

"An easy weeknight meal, this recipe creates a nice basic meatloaf; no one will know it’s gluten-free. Feel free to add seasonings like basil, oregano, parsley, and garlic to give it a flavor boost. Add extra breadcrumbs if it feels too wet, and be sure to let it rest when it comes out of the oven." -Colleen Graham

Easy Gluten-Free Meatloaf - Tester Image
A Note From Our Recipe Tester


  • 1 tablespoon vegetable oil

  • 1 medium onion, finely chopped, about 1 cup

  • 1/4 cup finely chopped green bell pepper, from 1/2 medium pepper

  • 2 pounds ground beef

  • 2 large eggs

  • 1 1/2 to 2 cups gluten-free breadcrumbs, as needed

  • 2 teaspoons gluten-free Worcestershire sauce

  • 1 cup gluten-free ketchup, divided

  • 1 teaspoon fine salt

  • 1/2 teaspoon ground black pepper

Steps to Make It

  1. Gather the ingredients. Position a rack in the center of the oven and heat the oven to 400 F (204 C).

  2. Add oil to a small skillet over medium heat. When the oil is hot, add the onion and bell pepper and saute until softened and aromatic, about 3 minutes. Transfer to a large mixing bowl.

  3. Add the ground beef, eggs, breadcrumbs, Worcestershire sauce, 1/2 cup of the ketchup, salt, and pepper to the bowl with the sauteed onions and peppers.

  4. Use your hands to thoroughly blend the mixture. You can use disposable gloves if you like. If the mixture feels too wet, add up to 1/2 cup more breadcrumbs.

  5. Use a large spatula to scoop the meat mixture into a 9 x 5 x 3-inch loaf pan. Press down and smooth the top.

  6. Bake for 30 minutes. Carefully remove the pan and pour off any excess fat.

  7. Spread the remaining 1/2 cup ketchup over the top of the loaf.

  8. Return to the oven and bake for an additional 30 to 40 minutes, or until the internal temperature reads 145 to 150 F on an instant-read thermometer. The temperature will continue to rise as the meatloaf rests.

  9. Remove the meatloaf from the oven and let it rest for 10 minutes (it should reach about 160 F) before slicing.

Should you cover meatloaf when cooking it?

For this recipe, it's not necessary. Some people worry about a meatloaf drying out when it's baking in the oven, and may want to cover it. In this recipe, several steps help ensure the meatloaf isn't dry and won't need to be covered: the adequate amount of fillers, decent fat content in the meat, and adding more ketchup halfway through the baking process. If you're at all concerned and it seems to brown faster than it's baking on the inside, by all means, you can cover it toward the last portion of baking.


  • To avoid a dry meatloaf, use ground meat with a bit of fat, like 80/20.
  • When mixing the meatloaf mixture, take care not to overmix or the resulting meatloaf can be dense and springy rather than moist and tender.
  • Keep a batch or two of homemade gluten-free breadcrumbs in the freezer, and you'll be set to make this meatloaf anytime you want.
  • When purchasing Worcestershire and ketchup for this recipe, be sure to check the labels, as some brands include gluten. 
  • Always make sure your work surfaces, utensils, pans, and tools are free of gluten.
  • It's also a good idea to read product labels, even if you've purchased them before. Manufacturers can change product formulations without notice.

Recipe Variations

  • To lighten up this recipe, swap ground turkey in place of ground beef.
  • To add a little heat to your meatloaf, sprinkle in 1/4 teaspoon of red pepper flakes.
  • For more flavor, add a couple cloves of minced garlic to the pan with the onion and bell pepper.
  • Vary the flavor by adding dried herbs, such as up to 1 teaspoon each oregano and thyme. Or add up to 1 tablespoon Italian seasoning or another seasoning blend. If the seasoning blend contains salt, reduce the salt in the recipe to 1/2 teaspoon.