Craving a mouthwatering meat loaf that's both gluten-free and incredibly delicious? Get ready to transform your dinner table with this game-changing recipe that proves dietary restrictions never mean compromising on flavor! This isn't just any ordinary meat loaf - it's a perfectly glazed, juicy masterpiece that will have everyone asking for seconds, regardless of their gluten tolerance.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb ground beef
- 1/2 cup gluten-free breadcrumbs
- 1/4 cup milk
- 1/4 cup ketchup
- 1 egg
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 cup brown sugar
- 1/4 cup soy sauce
Instructions
- Preheat the oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper for easy removal.
- In a large mixing bowl, combine ground beef, gluten-free breadcrumbs, milk, ketchup, egg, salt, pepper, garlic powder, and onion powder. Mix thoroughly using your hands or a wooden spoon until all ingredients are well incorporated.
- Transfer the meat mixture into the prepared loaf pan, gently pressing it down to create an even surface. Ensure the meat is compact but not overly dense.
- For the glaze, whisk together brown sugar and soy sauce in a small bowl until the sugar is mostly dissolved, creating a smooth, glossy mixture.
- Pour the glaze evenly over the top of the meat loaf, using a brush or spoon to spread it completely across the surface.
- Place the meat loaf in the preheated oven and bake for 55-65 minutes, or until the internal temperature reaches 160°F (71°C) when checked with a meat thermometer.
- Remove from the oven and let the meat loaf rest for 10-15 minutes. This allows the juices to redistribute, ensuring a moist and flavorful result.
- Carefully lift the meat loaf out of the pan using the parchment paper and slice into 1-inch thick servings.
- Serve hot, drizzling any additional glaze from the pan over the slices if desired.
Tips
- Always use a meat thermometer to ensure your meat loaf reaches the safe internal temperature of 160°F (71°C).
- Mix the meat mixture gently to avoid overworking the meat, which can make your loaf tough and dense.
- Let the meat loaf rest after cooking - this crucial step helps redistribute the juices, ensuring each slice is moist and flavorful.
- For extra flavor, consider adding finely diced onions or herbs to the meat mixture.
- If you don't have gluten-free breadcrumbs, you can substitute with crushed gluten-free crackers or ground gluten-free oats.
- The glaze can be adjusted to taste - add a touch of Sriracha for heat or some Dijon mustard for extra tang.
- Line your pan with parchment paper for easy removal and quick cleanup.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 15g
Protein: 20g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 85mg
