This Sweet and Tangy Meatloaf Recipes is an easy classic meatloaf with a tangy brown sugar glaze. It’s also made gluten-free with gluten-free oats, for a quick pantry style dinner.
Gluten-Free Tangy Meatloaf is juicy, tender, and topped with the perfect combination of a ketchup and brown sugar glaze that caramelizes as it bakes. The glaze is going to give this meatloaf a wonderful flavor for a weeknight dinner!
Why you’ll love this Tangy Meatloaf Recipes:
- Easy to make gluten-free!
- Simple pantry ingredients!
- Moist and perfect tangy glaze.
- Easy to make for meal prep or store leftovers!
Ingredients for Tangy Meatloaf:
- Eggs
- Gluten-Free Quick Cooking Oats
- Evaporated Milk
- Onion
- Salt
- Pepper
- Garlic Powder
- Lean Ground Beef
- Ketchup
- Brown Sugar
- Liquid Smoke
Step-by-Step Instructions:
- Preheat the oven to 400 degrees F.
- In a large bowl combine the meatloaf ingredients.
- Spray a 9×13 baking dish or line with foil, then place the meat mixture there and shape into the loaf.
- Bake for 30 minutes at 400 degrees F.
- Carefully remove the dish from the oven, drain if needed.
- In a small saucepan, bring all sauce ingredients to a boil.
- Pour over the meatloaf.
- Return to the oven for an additional 30 minutes or until cooked all the way through.
- Let the meatloaf rest for 5 minutes before serving.
Tips for the Best Gluten-Free Tangy Meatloaf:
- Use 80/20 or 90/10 ground beef for this recipe, if you use 80/20 it will be more juicy.
- Let the meatloaf rest for about 5 minutes before serving to let the juices redistribute.
- Do not skip the sauce or glaze, this is where all the flavor will come from for the meatloaf!
Best Ways to Serve Meatloaf:
If you enjoy this meatloaf check out this Pressure Cooker Meatloaf and Air Fryer Mississippi Meatloaf too!
Serve with:
What makes Easy Tangy Meatloaf different than other meatloaf?
The sauce! This Tangy sauce is absolutely wonderful and will change your world when it comes to meatloaf.
We used to always just use a marinara sauce on ours, until we discovered this tangy sauce. It’s fabulous.
How to Store Leftover Meatloaf:
Store the leftover meatloaf in an airtight container in the fridge for up to 4 days. When ready to reheat, heat in the microwave on a microwave-safe plate or in the oven at 325 degrees F until warmed up.
If you want to freezer the leftover meatloaf, wrap it tightly in a freezer safe storage wrap like plastic wrap and store in a freezer safe storage container for up to 3 months.
When ready to serve, let it defrost in the refrigerator overnight and then bake at 325 degrees F until warmed through.
This meatloaf can be made as Slow Cooker Meatloaf too!
This Easy Tangy Meatloaf is one of our favorite dinners. I love to make it on Sunday when I just have time to spend in the kitchen and can make some Homemade Mashed Potatoes too.
Gluten Free Easy Tangy Meatloaf
Ingredients
Meatloaf
- 2 Eggs, Beaten
- 2 Cups Gluten-Free Quick Cooking Oats
- 1/2 Cup Evaporated Milk
- 1/2 Cup Chopped Onion
- 1 Tsp Salt
- 1/2 Tsp Pepper
- 1/2 Tsp Garlic Powder
- 2 lbs Lean Ground Beef
Sauce:
- 2 Cups Ketchup
- 1 1/2 Cups Packed Brown Sugar
- 1/2 Cup Chopped Onion
- 1 Tsp Liquid Smoke
- 1/2 Tsp Garlic Powder
Instructions
- Preheat the oven to 400°F.
- In a large bowl combine the meatloaf ingredients.
- Spray a 9×13 baking dish or line with foil, then place the meat mixture there and shape into the loaf.
- Bake for 30 minutes at 400°F.
- Carefully remove the baking dish from the oven, drain if needed.
- In a small saucepan, bring all sauce ingredients to a boil.
- Pour sauce over the meatloaf.
- Return to the oven for an additional 30 minutes at 400°F or until cooked all the way through. The internal temperature should be at least 165°F when checked with a meat thermometer.
- Let the meatloaf rest for 5 minutes before serving.
Notes
Nutrition
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