The Best Gluten Free Meatloaf
Prep time: 
Cook time: 
Total time: 
Yield: 1 meatloaf, about 6 servings
  • ½ cup Breton gluten free crackers, crushed
  • ½ cup whole milk
  • 2 lbs. lean ground beef
  • 1 large egg
  • ½ small onion, diced
  • ½ green bell pepper, diced
  • ½ teaspoon ground black pepper
  • 1 teaspoon salt
  • ½ cup organic ketchup, divided
  1. Preheat oven to 350° F.Spray a 9x5" loaf pan with cooking spray and line with parchment. Spray again.
  2. To create the panade, combine the crushed crackers and milk in a small bowl and stir. Let the mixture sit for 5 minutes.
  3. In a medium bowl, combine the panade, ground beef, and egg and mix to combine. I like to use put on kitchen gloves and use my hands to ensure that it gets mixed thoroughly.
  4. Next, toss in the diced onion and bell pepper, salt, and pepper. Stir and pour the mixture into the prepared loaf pan. Spread ¼ cup ketchup on the top of the meatloaf.
  5. Bake for 45 minutes. Remove the pan from the oven and spread the remaining ¼ cup ketchup on the top of the meatloaf. Place the pan back in the oven and bake for an additional 15-20 minutes, or until cooked through.
Recipe by Natural Chow at