This is the best gluten-free meatloaf out there and it can be made in a snap. This is a great dinner that can be made in two simple steps!
1 lb ground beef
1 C or 4 individual packets of Bakery on Main Organic Creamy Hot Breakfast in Quinoa Multigrain variety OR 1 C crushed oatmeal
1/4 C ketchup, plus more for topping
2 T gluten-free Worcestershire sauce
1 T dried onion
1 T dried parsley
1 tsp. dried oregano
1 tsp. dried basil
1 tsp salt
1/2 tsp. garlic salt
1/4 tsp. black pepper
Preheat oven to 350 degrees
Combine all ingredients well with clean hands
Press into a greased loaf pan and bake at 350 degrees for 35 minutes
Turn oven to broil
Top the loaf with more ketchup and broil 2-3 minutes
You can certainly use gluten-free bread or gluten-free breadcrumbs/crushed crackers in this meatloaf. However, the wholesome aspect of this meatloaf comes from Bakery on Main’s Organic Creamy Hot Breakfast.
You could also put gluten-free oatmeal in a food processor or blender and use that instead of this creamy hot breakfast. Oatmeal really works great in place of breadcrumbs. We use them in our oaty chicken nuggets as well and they are a huge hit!
For mix-ins I recommend delicious herbs like parsley, oregano and basil. I also love using dried onion because it lends great flavor without having to chop those darn onions.
This recipe works great with ground turkey or ground beef. Really it comes down to a personal preference.
This meatloaf freezes fantastic! Just wrap it up in aluminum foil then place it in a freezer bag. You can pull slices out as needed and microwave the for 2-3 minutes.
Leftovers can be stored in the refrigerator for 3-4 days in an airtight container.
Keywords: family recipe, classic, easy dinner, kid-friendly