Gluten-Free Dairy-Free Meatloaf

A homely, tender Gluten-Free Dairy-Free Meatloaf packed with savoury flavour and topped with a rich tomato glaze, a comforting classic made allergy-friendly.

This meatloaf is everything you want in a family dinner: juicy, hearty, and full of flavour, with a sweet-and-tangy glaze that caramelises beautifully in the oven. It’s nostalgic comfort food made simpler and kinder for gluten- and dairy-free diets — the same satisfying taste, without the heaviness. Perfect for cosy evenings or meal prep, it’s the kind of recipe that brings everyone to the table.

Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hour 15 minutes Servings: 6

Ingredients

• 750g lean minced beef

• 1 small onion, finely chopped

• 2 garlic cloves, crushed

• 60g gluten-free breadcrumbs

• 2 tbsp coconut aminos (or gluten-free Worcestershire sauce)

• 2 tbsp tomato purée

• 1 tsp Dijon mustard

• 1 tsp mixed herbs

• 1 tsp sea salt

• ½ tsp black pepper

• 2 large eggs, beaten

For the glaze:

• 3 tbsp tomato ketchup (check gluten-free)

• 1 tbsp maple syrup

• 1 tsp apple cider vinegar

Directions

1. Preheat oven to 180°C (160°C fan). Line a loaf tin with baking paper.

2. In a large bowl, combine minced beef, onion, garlic, breadcrumbs, coconut aminos, tomato purée, mustard, herbs, salt, pepper, and eggs. Mix well.

3. Press mixture into the prepared tin, smoothing the top.

4. In a small bowl, mix together glaze ingredients and spread evenly over the top.

5. Bake for 55–60 minutes or until cooked through.

6. Let rest for 10 minutes before slicing.

Slice and refrigerate for up to four days — it’s delicious hot or cold. I love serving leftovers in sandwiches with a touch of mustard.

If you loved this, try my Mac and Cheese or for a quick and easy side Tomato and Basil Soup

What Makes This Gluten Free Dairy Free Meatloaf Special

This Gluten-Free Dairy-Free Meatloaf proves that comfort food doesn’t need gluten or dairy to taste incredible. The coconut aminos add a deep savoury richness (similar to Worcestershire sauce but gluten-free), while the tomato purée and herbs bring that classic homestyle flavour. The maple syrup glaze adds a glossy, caramelised finish that locks in moisture and gives each bite the perfect balance of sweet, salty, and tangy. It’s nourishing, filling, and nostalgic — the ultimate comfort meal for modern diets.

Serving Suggestions

Serve thick slices of this meatloaf with creamy mashed potatoes (made with dairy-free milk or butter) and a side of green beans or roasted carrots. It’s also delicious with gluten-free gravy or a side of coleslaw for freshness. For leftovers, try slicing it thinly and using it in sandwiches or wraps — it’s amazing with crisp lettuce and dairy-free mayo. This dish is perfect for Sunday dinners, potlucks, or even weekday batch cooking.

Storage & Reheating Tips

Store leftover meatloaf in an airtight container in the fridge for up to four days. It reheats beautifully — simply warm slices in the oven at 170°C until hot, or in the microwave with a splash of water to keep it moist. You can also freeze cooked slices for up to two months; thaw overnight in the fridge before reheating. It’s a perfect make-ahead meal that tastes even better the next day as the flavours deepen.

Optional Tips & Variations

• Add grated carrot or courgette to the mixture for extra moisture and hidden veggies.

• Use turkey or chicken mince for a lighter version.

• Serve with mashed potatoes and green beans for a classic pairing.

• Make mini meatloaves in muffin tins for easy individual portions.

• Top with extra tomato glaze halfway through baking for extra shine and flavour.