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Easy Meatloaf Recipe
Updated June 2, 2018
This Easy Meatloaf recipe has the great old fashioned taste you are looking for, just like Grandma used to make.
When you think of quintessential comfort food, this meatloaf tops the list!
Mistakenly perceived as ordinary, meatloaf is as international as it is ethnic.
With a long history, its origins are obscure and the coveted formulas and techniques are guarded family secrets.
Yet, recipes from around the world have a common basis; finely chopped, minced or ground meat mixed with binder ingredients and molded into a functional shape.
In lean economic times, meatloaf became a go-to frugal dish, a harbinger of the less prized meat odds and ends, the leavings of home butchering.
This meat mixture was filled with stale bread cubes, stale cornbread or cracker crumbs, and with whatever else was at hand to stretch precious food resources.
Like the perpetual soup pot simmering on the back of the wood or coal fire stoves, meatloaf was a receptacle for the unwanted, cleverly disguising cooked again leftovers.
During the late 19th century through the mid-20th century, meatloaf came into its own in the United States of America as a weeknight family meal and a diner blue plate special.
Topped with ketchup, Chile sauce or left over gravy, a typical meatloaf dinner with sides of mashed potatoes and boiled green beans became a classic comfort food.
I remember growing up with the mid-century meatloaf culture.
We would have meatloaf for dinner.
Breakfast the next morning might be a thin slice of fried meatloaf topped with a fried egg and a slice of buttered toast.
At school lunch I would open my brown bag to find a cold meatloaf sandwich (a slab of meatloaf sandwiched between two pieces of whole wheat bread slathered with ketchup or mayonnaise.
An after school snack might consist of a cube of meatloaf and a cookie with a glass of milk.
I did not mind.
Leftover meatloaf always tasted better, hot or cold.
By the latter 20th century, meatloaf fell out of favor only to make a slow come back early in the 21st century.
Today We are Meatloaf Crazed!
This old-time family favorite has been rediscovered and re-invented.
Infused with incredible new tastes and artfully molded, meatloaf has become a one-meal package, a convenient travel food and a pricey gourmet delight.
While it took me a number of years to come up with the right combination of ingredients and seasonings, I developed a gluten-free version of an historic recipe with the delicious caramelized crust and the savory flavors we all know and love.
For a mouthwatering meal packed with health building nutrition, serve this diner-style Easy Meatloaf recipe with sour cream mashed potatoes, Steamed Beet Tops, and coleslaw tossed with classic coleslaw dressing.
Easy Meatloaf Recipe
By Cat McMahon
Love this Easy Meatloaf recipe! It is the best meatloaf you will ever make!
- 2 pounds 85% lean ground beef
- 1 large onion, chopped
- 1 cup fresh parsley, chopped
- 1 1/2 cups gluten-free old fashioned rolled oats (breadcrumbs or cracker crumbs)
- 1/4 cup gluten-free ketchup
- 2 teaspoons salt
- 1 teaspoon ground sage
- 1/2 teaspoon black pepper
- 1/2 teaspoon celery salt
1. Preheat oven to 350°F.
2. In a large mixing bowl, combine all ingredients.
3. Shape meatloaf mixture into a loaf and place in a 2 pound (10 x 5 inch) loaf pan.
4. If desired, spread 2/3 cup gluten-free ketchup or chili sauce over top of loaf.
5. Bake for 70 minutes.
6. Let set up in loaf pan for 10 minutes.
7. Remove meatloaf to serving platter.
8. To serve, cut into 1 inch slices with a bread knife.