Gluten Free Easy Tangy Meatloaf
Servings 6 Servings
Make an easy gluten free tangy meatloaf that pairs moist meatloaf with a caramelized, tangy glaze!
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 9x13 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
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.
Nutrition
Serving: 6+ | Calories: 661kcal | Carbohydrates: 99g | Protein: 41g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 1276mg | Potassium: 1050mg | Fiber: 4g | Sugar: 74g | Vitamin A: 541IU | Vitamin C: 6mg | Calcium: 156mg | Iron: 6mg
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