Gluten-Free Homestyle Meatloaf with Mashed Potatoes and Green Beans

Why You’ll Love This Recipe

• Classic comfort food with a guaranteed gluten-free ingredient list.
• Moist, tender meatloaf thanks to a milk-and-breadcrumb panade and gentle mixing.
• Shiny, tangy ketchup glaze that caramelizes beautifully.
• Complete plate: buttery mashed potatoes and crisp-tender green beans.

Grocery List

• Produce: Onion, garlic, fresh parsley, Yukon Gold potatoes, green beans, lemon
• Dairy: Whole milk, unsalted butter, eggs
• Pantry: Gluten-free breadcrumbs, gluten-free Worcestershire sauce, gluten-free ketchup, light brown sugar, apple cider vinegar, olive oil, kosher salt, black pepper, smoked paprika (optional)

Full Ingredients

For the Meatloaf

• 2 lb (900 g) ground beef, 85% lean
• 3/4 cup gluten-free breadcrumbs
• 1/2 cup whole milk
• 1 tsp olive oil
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 2 large eggs
• 1/4 cup gluten-free ketchup
• 2 tbsp gluten-free Worcestershire sauce (check label)
• 2 tbsp fresh parsley, finely chopped
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1/2 tsp smoked paprika (optional)

For the Ketchup Glaze

• 1/3 cup gluten-free ketchup
• 1 tbsp apple cider vinegar
• 1 tbsp light brown sugar

For the Buttery Mashed Potatoes

• 2 lb Yukon Gold potatoes, peeled if desired and cut into 1 1/2-inch chunks
• 1 tbsp kosher salt (for boiling water), plus 3/4 tsp for seasoning
• 4 tbsp unsalted butter
• 2/3 cup whole milk, warmed
• 1/4 tsp freshly ground black pepper

For the Green Beans

• 12 oz green beans, trimmed
• 1 tbsp unsalted butter
• 1 tsp finely grated lemon zest (optional)
• Kosher salt and black pepper, to taste

Step-by-Step Instructions

Step 1: Preheat and prepare your pan

Preheat the oven to 350°F (175°C). Line a rimmed sheet pan with parchment paper for a free-form loaf that browns nicely. Alternatively, line a 9×5-inch loaf pan with a parchment sling for easy removal.

Step 2: Make the panade

In a large bowl, combine the gluten-free breadcrumbs and milk. Stir and let sit for 5 minutes until the crumbs are softened and creamy. This panade keeps the meatloaf tender and moist.

Step 3: Soften the aromatics

Warm 1 tsp olive oil in a small skillet over medium heat. Add the chopped onion and cook, stirring, for 3–4 minutes until translucent and softened. Stir in the minced garlic and cook 30 seconds until fragrant. Cool for 2 minutes so the heat doesn’t scramble the eggs in the mixture.

Step 4: Mix gently and shape the loaf

Add the cooled onion/garlic, eggs, ketchup (1/4 cup), gluten-free Worcestershire, parsley, salt, pepper, and smoked paprika (if using) to the bowl with the panade. Mix to combine. Add the ground beef last and use a fork or your fingertips to gently fold everything together just until combined—avoid overmixing. Shape into a 9×4-inch loaf on the prepared sheet pan, smoothing cracks and making a shallow channel along the top to hold the glaze.

Step 5: Glaze and bake

Whisk the glaze ingredients (ketchup, vinegar, brown sugar). Brush one-third of the glaze over the loaf. Bake for 30 minutes, then brush on another third of the glaze and rotate the pan. Continue baking 25–35 minutes, until an instant-read thermometer in the center reads 160°F (71°C). Brush with the remaining glaze and, if you like, broil 1–2 minutes for light caramelization. If the loaf browns too quickly, tent loosely with foil.

Step 6: Make the mashed potatoes

While the meatloaf bakes, place the potatoes in a large pot and cover by 1 inch with cold water. Add 1 tbsp kosher salt. Bring to a boil, then reduce to a gentle simmer and cook 12–15 minutes, until easily pierced with a fork. Drain well, return to the warm pot, and let steam off for 1 minute. Mash with 4 tbsp butter and 2/3 cup warm milk until smooth and creamy. Season with 3/4 tsp salt and 1/4 tsp pepper. Keep warm.

Step 7: Cook the green beans and serve

Steam the green beans 4–5 minutes until crisp-tender (or blanch in salted boiling water 3–4 minutes and drain). Toss with 1 tbsp butter, lemon zest (optional), salt, and pepper. Let the meatloaf rest 10 minutes for cleaner slices. Slice, plate with a generous scoop of mashed potatoes and a handful of green beans, and serve.

Pro Tips

• For the best texture, mix the meatloaf with a light hand—overmixing makes it dense.
• Layer the glaze: basting halfway through creates a glossy, flavorful shell.
• Free-form loaves brown better and don’t steam as they bake.
• Use a thermometer. Pull the loaf at 160°F (71°C) for juicy slices.
• Always verify labels for gluten-free ketchup and Worcestershire sauce.

Variations

• Turkey Meatloaf: Use 2 lb ground turkey (93% lean). Add 2 tbsp extra milk for moisture. Bake to 165°F (74°C).
• Dairy-Free: Swap milk for unsweetened almond milk and use plant-based butter. Still fully gluten-free.
• Spicy-Smoky Glaze: Add 1 tsp chipotle chili powder and 1/2 tsp Dijon mustard (gluten-free) to the glaze.

Storage & Make-Ahead

Shape the loaf up to 24 hours ahead; cover and refrigerate. Bake straight from the fridge, adding 5–10 minutes to the cook time. Leftovers keep 3–4 days refrigerated or up to 3 months frozen. For freezing, wrap slices individually for quick reheats. Reheat covered in a 300°F (150°C) oven for 12–15 minutes, or microwave gently until warmed through. Extra glaze can be refrigerated up to 1 week and warmed for serving.

Nutrition (per serving)

Approximate for meatloaf, mashed potatoes, and green beans: 680 calories; 35 g protein; 52 g carbohydrates; 37 g fat; 5 g fiber. Sodium varies based on salt and brand of condiments.