Sweet & Savory Gluten Free Meatloaf

Savory enough for adults with enough sweetness to please the kids, this gluten free meatloaf will please all. My husband grew up on a Kid-Friendly Meatloaf Recipe which contains ketchup. I’m trying to get him away from all of the salt that ketchup contains. mainThis is it! It’s sweet without too much salt. I love it! As a kid, I hated my mother’s meatloaf, but fell in love with mother-in-law’s ketchup-oatmeal version. I’ve been allergic to tomatoes for years and had to give it up. Now this is one you can sink my teeth into. The flavor remains even between two thick slices of bread. In addition, it’s so moist.


Sweet & Savory Gluten Free Meatloaf


Yield: Serves 8

Sweet & Savory Gluten Free Meatloaf

A scrumptious , moist gluten free meatloaf that is a little sweet as well as savory. Add a bunch of pepper to make it spicy, if desired. I'm thrilled this recipe!


  • 3 lbs. ground bison or beef
  • 2/3 cup unseasoned gluten free bread crumbs* (I used homemade)
  • 2 Tablespoons olive oil
  • 2 1/2 cups roughly chopped yellow or sweet onions**
  • 2 large cloves garlic, minced or grated
  • 2 Tablespoons fresh basil, minced (or 2 teaspoons dried)
  • 3 Tablespoons gluten free Worcestershire sauce (Lea & Perrins Original)
  • 2 Tablespoons light brown sugar
  • 1/3 cup gluten free chicken broth (O Organics or Better Than Bouillon)
  • 3 large eggs, beaten


  1. Add ground meat to a large bowl.
  2. Top with bread crumbs.
  3. To a medium-sized, heavy skillet, add oil and heat over medium heat.
  4. Add onion and saute for about 7 minutes or until translucent.
  5. Add garlic and stir.
  6. Add basil and stir. Saute to rehydrate dried basil or until fragrant.
  7. Add worcestershire sauce, brown sugar and broth. Stir and cook until the chicken broth reduces to about 1/4 cup.
  8. Add mixture to the meat and bread crumbs and toss using a fork. Add to a large baking dish and shape 1 inch away from the edges.
  9. Bake on the center shelf of oven for about 1 hour 10 minutes.
  10. Remove from oven and set oven to high broil.
  11. Remove juice by using a baster and scrape scum (mixture of fat and blood) from edges.
  12. Return to oven and broil for 1 to 2 minutes.
  13. Allow to cool for about 4 minutes and then slice and serve.


*For Bread Crumbs:

You can make Homemade Gluten Free Breadcrumbs or purchase them already made. I tend to use the saved bread crumbs from the many loaves of bread I bake and slice. (Allergens will vary depending upon the type of bread crumbs you use.)

**Kids Version:

For kids who do not enjoy onions, try adding onion juice instead of onions. Just omit the chicken broth. If you use chicken bouillon paste such as Better Than Bouillon, omit the water and mix it with the onion juice.

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