Dairy Free Gluten-Free Meatloaf Recipe

This Dairy-Free Gluten-Free Meatloaf is tender, juicy, and flavorful. It’s easy to make with ground beef, fresh herbs, and vegetables and is topped with a sweet and tangy glaze. This hearty main dish is also paleo and AIP-friendly.

My dairy and gluten-free meatloaf has all the flavors of a classic meatloaf but without any breadcrumbs, milk, or eggs! This allergy-friendly meatloaf is a comforting and hearty dinner that everyone will love!

Dairy Free Gluten-Free Meatloaf Recipe

This meatloaf is inspired by traditional meatloaf recipes, except without any dairy or gluten! While other dairy and gluten free meatloaf recipes use alternative milks and gluten free breadcrumbs, this meatloaf relies on naturally fatty ground beef with fresh vegetables to keep it moist and juicy, just like my meatloaf muffins recipe. And, similarly to my ground chicken meatballs (and all of my meatball recipes), there’s no need for any breadcrumb substitutes, eggs, or other binders to keep this meatloaf together.

Aromatic basil, rosemary, thyme, and oregano infuse the ground beef with notes of herbal freshness. Onion, garlic, and celery provide a great depth of flavor as well as moisture, with sea salt and black pepper to enhance the overall flavor. The super easy glaze made with tomato paste, apple cider vinegar, and coconut sugar for a refined sugar-free option, adds a burst of sweet and tangy flavor that perfectly complements the savory meatloaf.

This nostalgic family favorite cooks in 45 minutes. It’s easy enough to make for a weeknight meal, and its multiple storage options make it great for meal prep.

What You’ll Need

See the recipe card below for the ingredient measurements.

⭐️ Use lean ground beef if possible so the meatloaf is juicy without being greasy.

AIP Modification

• Whether you are following the Core or Modified version of the AIP diet, make this meatloaf AIP-compliant by using nomato sauce instead of tomato paste and omit the black pepper for Core AIP (it’s allowed on Modified AIP).

Instructions

Step 1: Prep

Preheat the oven to 350F and lightly grease a loaf pan with olive oil.

Step 2: Chop the Herbs and Vegetables

In a food processor, pulse the fresh herbs and roughly chopped vegetables until well combined.

Step 3: Make the Meat Mixture

In a large bowl, add the ground beef and herb and vegetable mixture. Then, season with sea salt and black pepper. Stir until well and evenly combined. You can use your hands if you prefer to bring the mixture together.

Step 4: Transfer Meatloaf Mixture to Loaf Pan

Transfer the meatloaf mixture to the prepared loaf pan. Use a spatula to spread it evenly into the pan and press the top down flat.

Step 5: Make the Glaze

In a small bowl, combine the tomato paste, apple cider vinegar, and coconut sugar.

Step 6: Apply the Glaze

Use a basting brush to apply half the glaze to the top of the meatloaf, spreading it evenly over the top.

Step 7: Bake

Bake the meatloaf on the middle rack of the oven for 30 minutes.

Step 8: Drain and Baste

Remove the loaf pan from the oven after 30 minutes. Drain excess fat and liquids from the loaf pan. Then, baste the meatloaf with the remaining glaze. Return the pan to the oven and continue to bake the meatloaf for an additional 15 minutes.

Step 9: Cool and Serve

Remove the pan from the oven. Let the meatloaf rest for a few minutes before slicing and serving.

Tips & Tricks

Make the Herb-Vegetable Mixture by Hand

If you don’t have a food processor, make the herb and vegetable mixture by hand. Finely chop the fresh herbs, the onion, and the celery, and finely mince the garlic. Stir to combine.

Vegetable Consistency

Whether making it by hand or in the food processor, ensure the onion and celery are finely chopped to avoid large chunks in the mixture. This will ensure the best overall texture and flavor distribution. Similarly, ensure the herbs and vegetables are evenly distributed throughout the ground beef.

Don’t Over-mix the Meatloaf Mixture

Although you want to ensure that everything is well combined and evenly distributed in the mixture, over-mixing it can make the meat tough.

Check for Doneness with a Meat Thermometer

The meatloaf is ready once the meat is fully cooked through. Use a meat thermometer to read the internal temperature of the meat. For ground beef, the internal temperature should read 160F. If using other types of ground meat, ensure they are fully cooked through by checking their internal temperatures. Note the cooking time may vary with other ground meats.

Don’t Overcook the Meatloaf

Avoid drying out the meatloaf by checking the internal temperature and not overcooking it so it retains moisture.

Let the Meatloaf Rest

Allowing the meatloaf to rest for 5-10 minutes before slicing allows the juices to settle and the flavors to meld. It also gives the meatloaf time to ‘set’ as it cools so it doesn’t fall apart when sliced.

Serve with Additional Glaze

To serve some glaze on the side, double the ingredient amounts. Reserve half and simmer on the stovetop for a few minutes or heat in the microwave to serve it warm.

Do I need to use a loaf pan to make this meatloaf recipe?

I recommend using a loaf pan as it helps the meatloaf stay juicy and moist while retaining its shape. If you don’t have a loaf pan, bake the meatloaf on a lightly greased or parchment paper-lined baking tray or dish. Shape the meat mixture into a loaf shape in the middle of the dish and bake as directed in the recipe card.

Can I make this ahead of time?

Yes! You can prepare the meatloaf mixture without the glaze and cover it with plastic wrap in the fridge until ready to bake. Or, store the baked meatloaf in the fridge and reheat in the oven or microwave when ready to serve.

You can also make the meatloaf in advance and freeze it, either before or after baking. Thaw in the fridge before reheating or baking as directed.

Storage & Reheating Instructions

Fridge: Store cooled meatloaf in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave.

Freezer: Store unbaked meatloaf (without the glaze) or fully cooled, baked meatloaf in plastic wrap. Place in a freezer-safe bag or container and freeze for up to 3 months. Thaw in the fridge overnight.

Reheating: Once thawed, reheat baked meatloaf in the oven at 350F for 10 minutes.
For unbaked, thawed meatloaf, bake as directed in the recipe card.

I hope you love this Dairy Free Gluten-Free Meatloaf. If you do, I would appreciate it if you would give the recipe a rating and review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious. 

Dairy Free Gluten-Free Meatloaf Recipe

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5 from 1 review

• Author: Nicole Charles
• Total Time: 1 hour
• Yield: 1 meatloaf 3-4 servings 1x
• Diet: Gluten Free

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Description

This Dairy-Free Gluten-Free Meatloaf is so moist and juicy! It’s made with ground beef perfectly seasoned with fresh herbs and vegetables and topped with a sweet, tangy glaze. This flavorful and hearty dish is paleo and AIP-friendly and a nostalgic comfort food everyone will love!

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Ingredients

Units USM Scale 1x2x3x

Meatloaf

• 1/4 cup fresh basil leaves
• 1 TBSP fresh rosemary
• 1 TBSP fresh thyme
• 1 TBSP fresh oregano
• 1 medium yellow onion, roughly chopped
• 3 cloves garlic
• 1 stalk celery, roughly chopped
• 1 lb ground beef
• 1.5 tsp sea salt
• 1/2 tsp black pepper (omit for AIP)

Glaze

• 1/4 cup tomato paste (nomato sauce for AIP)
• 1 TBSP apple cider vinegar
• 1 TBSP coconut sugar

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Instructions

1. Preheat the oven to 350F and lightly grease a loaf pan with olive oil.
2. In a food processor, add the basil leaves, rosemary, thyme, oregano, onion, garlic, and celery. Pulse until the ingredients are finely chopped and well combined.*
3. In a large bowl, combine ground beef, the pulsed herb and vegetable mixture, sea salt, and black pepper. Stir until evenly distributed and well combined, using your hands if necessary.
4. Transfer the meatloaf mixture to the prepared loaf pan, spreading it evenly and patting the top down flat.
5. In a small bowl, whisk together the tomato paste, apple cider vinegar, and coconut sugar to make the glaze.
6. Baste the meatloaf with half the glaze, using a brush to spread it evenly over the top.
7. Bake for 30 minutes on the middle rack of the oven.
8. Remove the loaf pan, drain excess fat and liquid, and baste the meatloaf with the remaining glaze.
9. Return the loaf pan to the oven and bake for an additional 15 minutes.**
10. Remove from the oven and allow the meatloaf to rest for 5-10 minutes before slicing and serving.

Notes

*To make by hand (without a food processor): In a large bowl, combine finely chopped fresh herbs, finely chopped onion, finely chopped celery, and finely minced garlic.

**Use a meat thermometer to check for doneness. Internal temperature should read 160F.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Mains
• Method: Baked
• Cuisine: American