Sunday Meatloaf

A tender, savory, gluten free meatloaf with that sweet and tangy tomato topping everyone loves.

Sunday Meatloaf

Sunday dinner is a big deal at our house. It’s a nice, sit down dinner featuring comfort food and relaxed conversation. The kids look forward to it, knowing they will get something extra nice. Their favorite, and my husband’s too, is meatloaf. I’ve gone through a few versions of this stuff over the years, and a few more since our gluten-free adventures began. As it turns out, gluten-free bread doesn’t retain moisture the same as the wheat variety (who knew, right? ;)), so if you want a tender meatloaf that holds together, you need another binding agent such as cheese. In this recipe, I opted for parmesan. This meatloaf is tender and has a perfect flavor. We very rarely (never?) have leftovers.


I have some more experimenting to do, as I want to come up with some dairy-free and grain-free options-and I have great ideas for that! Since meatloaf is such a hit at our house, I will definitely have plenty of opportunities to experiment. It is a tender loaf featuring a sweet and tangy tomato topping-our favorite so far.

Sunday Meatloaf

*gluten-free *soy-free *oat-free


  • Baking time can be adjusted. I like to bake mine at a lower temperature for a longer period of time, which makes it moist and gives the flavors time to meld. If you have the time, you can bake it at 275° F for 3 hours.


  • 1 egg
  • 3 T Worcestershire sauce (I always use Lea and Perrins, it’s gluten free)
  • 1/3 cup parmesan cheese
  • 1/3 cup gluten free breadcrumbs
  • 1 1/2 lbs lean ground beef (I used 90% lean)
  • a few dashes pepper and garlic powder
  • salt optional
  • 1/3 cup ketchup
  • 1 tsp mustard powder
  • 1/2 tsp Worcestershire sauce
  • 1 1/2 T brown sugar


  1. Preheat oven to 350° F.
  2. Beat egg in medium bowl.
  3. Add 3 T Worcestershire sauce, parmesan, breadcrumbs, ground beef, pepper, garlic powder, and salt. 
  4. Mix together with your hands until all ingredients are evenly distributed and well combined.Try not to over-mix, though, as this makes the meatloaf tough.
  5. Pat into a loaf pan or shallow casserole dish, making sure it is packed down evenly.
  6. In a small bowl, whisk together ketchup, mustard, 1/2 tsp Worcestershire and brown sugar. Spread evenly over meatloaf.
  7. Bake for 1 hour, until internal temperature reaches 160° F. Let cool for 10 minutes before slicing and serving.

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  • Reply
    March 9, 2015 at 11:42 pm

    If you use potato flakes instead, is it still 1/3 of a cup? And is potato starch an option?

    • Reply
      March 10, 2015 at 7:08 am

      I haven’t tried the potato flakes, but since they absorb quite a bit of liquid, I would try about half or make 1/3 cup thick mashed potatoes with them and use that. Let us know how it turns out!

  • Reply
    Fall in Love with Gluten Free! – Life After Wheat
    February 8, 2016 at 11:07 pm

    […] Sunday Meatloaf from yours truly, Life After Wheat […]

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