It's time for a hearty classic dinner - gluten-free meatloaf! If you're a big fan of meatloaf but not sure how to make it gluten-free with using an onion soup mix, fear not - this recipe will show you the way.
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Meatloaf is a classic American dinner. Serve it with some potatoes and a vegetable and you've got a nice, hearty meal that's easy to make, filling, and yummy! Meatloaf is also one of Dylan's all-time favorite foods, so I had to find a way to make it gluten-free.
For a while, I was able to find gluten-free onion soup mix from Goodman's, but it's been really difficult to locate the last few months. So I decided to make my own dry onion soup mix for this meatloaf recipe!
And while you can definitely make meatloaf completely from scratch, I always enjoyed the fact that meatloaf was a quick dinner that didn't require a lot of prep time for a tasty result, thanks to that Dry Onion Soup Mix. And that's what you'll find here!
Here's what you'll need to make gluten-free meatloaf with onion soup mix!
Ground beef or ground pork: I use ground beef, but you can do a mixture of ground beef and pork. You want some fat in there for flavor and to prevent dryness, so I'd use 85-90%.
Gluten-Free Onion Soup Mix: I share exactly how to make this yourself in the recipe below. But if you'd prefer, you can use a gluten-free pre-made packet. Check out Mom's Place Gluten-Free and their GF onion soup mix. (I used to use Goodman's, but can no longer find their specific gluten-free version.)
Gluten-Free Breadcrumbs: You can use seasoned or plain gluten-free breadcrumbs. I truly love Aleia's and think they are the absolute best for the job! I also use their Italian seasoned breadcrumbs in these gluten-free baked meatballs.
Ketchup: Just check it's gluten-free.
Eggs: This will help bind the meatloaf mixture together.
Water: Another binding agent and to keep the meatloaf moist (sorry for using that word, I hate it).
Brown sugar & apple cider vinegar: We'll use this to make the tasty glaze on top!
The process to make meatloaf is really straightforward - which is why it's such an easy dinner. You mix everything together, shape into a loaf, bake, and that's it! It cooks in a little over an hour, and then you're good to go. Prep time is minimal here, so you can really set it and forget it (like those 90's infomercials!)
Meatloaf can be turned into gluten-free sandwiches with gluten-free bread (check out this post for the best ones on the market), but also tastes fantastic with a side of mashed potatoes, or some roasted veggies. Yum!
Here's how to make gluten-free meatloaf!
If you love this recipe, please leave a comment! Thank you so much!
Gluten-Free Meatloaf Recipe
- 2 lbs ground beef, or mix of ground beef and ground pork (85-90%)
- 2 eggs, beaten
- 1 cup ketchup, divided (⅓ cup for the meat, ⅔ cup for the glaze)
- ¾ cup water
- 1 ½ cups gluten-free breadcrumbs, like Aleia's
- ¼ cup dried onion flakes
- 2 tablespoons low-sodium gluten-free beef bouillon granules or powder (I use HerbOx gluten-free)
- ¼ teaspoon onion powder
- ¼ teaspoon dried parsley
- ⅛ teaspoon celery seed
- ⅛ teaspoon paprika
- ⅛ teaspoon ground black pepper
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
Preheat oven to 350 degrees Fahrenheit. Line a 8x10 glass pan with foil and grease lightly with oil, ghee, or butter to prevent sticking.
First prepare the glaze. In a small bowl, combine ⅔ cup ketchup, brown sugar, and apple cider and whisk to combine. Set aside.
In a large bowl, combine the spices for the onion soup mix with a fork (dried onion flakes through ground pepper). Then add the beaten eggs, remaining ⅓ cup of ketchup, and water. Whisk to combine. Next, add the ground beef or pork and the breadcrumbs. Mix well until everything is combined.
Pour the meat mixture into the pan and shape it into a loaf, about 4 inches wide by 10 inches long. Pour the glaze over the top, using a pastry brush to brush down the sides - but reserve about ¼ of the glaze to the top when finished.
Bake the meatloaf for 1 hour - 1 hour 15 minutes, or until a meat thermometer inserted to the center of the meatloaf reads 160 degrees. Let stand for 10-15 minutes, then slice and serve. Top with more glaze if desired. Enjoy!
Dry Onion Soup Mix: If you have a dry onion soup mix that is gluten-free (like Mom's Place), you can substitute 1 packet of it in place of the spices (dried onions through ground pepper).
Storage: Store meatloaf covered and sealed in the refrigerator for up to 3 days. Meatloaf can be reheated in the microwave or oven, or frozen to be used at a later date.
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 421Total Fat 21gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 10gCholesterol 136mgSodium 607mgCarbohydrates 22gFiber 1gSugar 9gProtein 34g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Do you like meatloaf?
What's your favorite side dish for meatloaf?
Tell me in the comments below!