Here is my updated version of a classic American meal that everyone loves: gluten-free meatloaf with a barbecue glaze. Instead of ketchup, it's glazed with barbecue sauce plus there's an unexpected ingredient that keeps this meatloaf moist and flavorful. This was one of my client's favorite dishes so I'm sharing my recipe with you for your family. Make it gluten-free or not, either way it's terrific.
Working as a personal chef, I had to expand beyond what I cooked at home to what worked for my clients. Meatloaf was on the menu, but I had not made it for many years. I wanted an updated version of what my mom made. That’s how this recipe came to be. It’s a moist, healthy, modern meatloaf that works for dinner one night, then sandwiches the next day.
Not Your Mother’s Meatloaf
Mom’s version included the basics of ground beef, egg, ketchup, diced onion, seasonings and breadcrumbs. In my version I’ve split the meat between lean ground sirloin and ground turkey thigh and added finely diced Granny Smith apple with the onion for moisture and fiber. Sounds crazy, but it works great. You will never taste the apple.
For extra flavor, I add Dijon mustard and horseradish along with the ketchup and used Japanese panko crumbs (gluten-free note below) for their light texture. To top it off I use a barbecue glaze instead of ketchup.
Mix, Shape and Bake
Simply mix all of the ingredients in a bowl and pat into a loaf shape on a foil covered rimmed baking sheet. Bake until done, glazing with thinned barbecue sauce several times during baking to develop a gorgeous rich color and taste.
Use your favorite barbecue sauce, but read labels for high sugar content and bad ingredients like high fructose corn syrup, artificial colors and flavors. This meatloaf freezes well, so make two and freeze one for another dinner.
Gluten-Free Option
Use gluten-free panko crumbs and add an extra egg if the mix seems dry. I also added a little extra ketchup to bring up the moisture. You will have to get a feel for the moistness. Making homemade breadcrumbs is easy too.
📖 Recipe
Gluten-free Meatloaf with BBQ Glaze
Ingredients
- 1 pound grass fed ground beef 90/10
- ¾ cup very finely chopped onion
- 1 ⅓ cups gluten-free panko crumbs I use Ian's GF panko
- ¾ cup Granny Smith apple peeled finely chopped
- 2 large eggs
- 1 tablespoons Dijon mustard
- 2 large garlic cloves finely chopped
- ¾ teaspoon dried thyme of Italian blend
- ⅓ cup ketchup
- ¾ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ cup your favorite barbecue sauce
Special Equipment
- Rimmed baking sheet
- Digital thermometer
- Pastry or basting brush
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Instructions
- Cover a rimmed baking sheet with heavy foil and spray with non-stick spray. Pre-heat oven to 350°F. In a small bowl, thin barbecue sauce with a little water to a glaze like consistency.
- Mix the two meats together with your hands, wearing disposable gloves if you prefer. Then mix in all other ingredients through salt and pepper. Mix completely but don’t over handle it. If the mixture seems a little wet, add a little more panko crumbs.
- Turn the mixture onto the baking sheet and form into a compact, smooth loaf, like an oval loaf of bread. When the loaf is formed, pour a little glaze from the bowl onto the loaf and distribute with pastry brush. Don’t dip the brush into the glaze then onto the meat as you contaminate the glaze with the raw meat.
- Place the meatloaf in the oven and bake, brushing several times during baking with the glaze. Meatloaf is done when it reaches 165°F, about 30-40 minutes. Test with a digital thermometer. Allow to cool a bit, slice and enjoy. Drizzle with a little more of the leftover sauce if desired.
Notes
Nutrition
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Sally says
Hi Fermin. I recommend building on WordPress. It's the best platform. Unfortunately with all of the crazy hackers in the world, nothing is totally failsafe. Have a backup plan and a good host!
Dr. Patrick Mahaney says
That looks so delicious and amazing! I love meatloaf, especially now that I am no longer a vegetarian!
Sadie says
My husband made this tonight and it was delicious. I am sure we will be making this recipe for years to come. Thank you
Linda Anderson says
Hi Sally,
We are working remotely from home with a virtual office! I get to cook more so your recipes are a Godsend. Blessings to you and your family.