I remember the first time I had meatloaf as a kid—it was a Sunday, my grandma’s kitchen smelled like warm spices, and I was convinced nothing in the world could taste better. Fast forward to adulthood, and I had to rethink my family’s meatloaf recipe to be gluten-free. And guess what?
This version is just as juicy, packed with flavor, and comes with the creamiest mashed potatoes on the side.
Gluten-free or not, everyone at the table will be asking for seconds.
Let’s get cooking!
Tips for the Best Flavor
- Caramelized Onion Boost: If you have time, sauté the onion in a little butter before adding it to the meatloaf. This deepens the flavor.
- Extra Moist Meatloaf: Don’t overwork the meat when mixing—it can get tough!
- Fluffier Potatoes: Mash the potatoes while they’re still hot to keep them smooth and creamy.
- Gluten-Free Substitutes: No breadcrumbs? Use crushed gluten-free crackers, ground oats, or even mashed cooked quinoa.
Variations
- Dairy-Free Version: Use dairy-free butter, milk, and sour cream for the mashed potatoes.
- Spicy Kick: Add ½ tsp cayenne pepper to the meatloaf mix.
- Mushroom Blend: Mix in finely chopped mushrooms to the meat for added moisture and umami flavor.
Serving Suggestions
- Garnish the mashed potatoes with fresh chives or parsley for a pop of color.
- Serve with roasted green beans or a simple side salad for a balanced meal.
- Leftovers? Meatloaf slices make amazing sandwiches the next day.
This recipe brings all the cozy vibes, just like the classic meatloaf dinner we all grew up with—only gluten-free and just as delicious.
Enjoy!
Gluten-Free Meatloaf with Mashed Potatoes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A juicy, flavorful gluten-free meatloaf paired with creamy, buttery mashed potatoes for the ultimate comfort meal.
Ingredients
For the Meatloaf
- 1 ½ lbs ground beef (or half beef, half ground turkey)
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 cup gluten-free breadcrumbs (or crushed gluten-free crackers)
- 1 egg
- ½ cup unsweetened applesauce (helps keep it moist!)
- ¼ cup ketchup
- 1 tbsp Worcestershire sauce (check label for gluten-free)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp ground mustard
- 1 tbsp fresh parsley, chopped
For the Glaze
- ¼ cup ketchup
- 1 tbsp brown sugar
- 1 tsp apple cider vinegar
- ½ tsp smoked paprika (optional for extra depth)
For the Creamy Mashed Potatoes
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 4 tbsp unsalted butter
- ½ cup whole milk (or dairy-free alternative)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- 2 tbsp sour cream (or dairy-free alternative)
Instructions
1. Prep the Meatloaf
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
- In a large bowl, mix the ground beef, chopped onion, garlic, breadcrumbs, egg, applesauce, ketchup, Worcestershire sauce, salt, pepper, paprika, oregano, mustard, and parsley.
- Shape the mixture into a loaf and place it on the prepared baking sheet (or use a loaf pan).
2. Make the Glaze
- In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and smoked paprika.
- Brush a generous layer of the glaze over the meatloaf.
3. Bake
- Bake for 45-50 minutes, brushing with extra glaze halfway through.
- Let it rest for 5-10 minutes before slicing. (Resting helps keep it juicy!)
4. Prepare the Mashed Potatoes
- While the meatloaf bakes, place the potatoes in a pot of cold salted water and bring to a boil. Cook until fork-tender, about 15-20 minutes.
- Drain and return to the pot. Add butter, milk, salt, pepper, and garlic powder. Mash until smooth.
- Stir in sour cream for extra creaminess.
Notes
Can be made dairy-free with substitutions. Leftovers store well and are great for sandwiches!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice of meatloaf + mashed potatoes
- Calories: 430 per serving
- Sugar: 6g
- Sodium: 720mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg
