Gluten Free Meatloaf

Gluten Free Meatloaf

I love meatloaf. It’s a perfect winter dinner. The oven heats up the house, the smell of baking meatloaf permeates the air, what could be better? I usually serve mine with mashed potatoes and green beans but we had green beans a couple of nights ago so I plated up broccoli instead. It’s all good.

I made my own tomato sauce for the top, used veggies I had on hand to put in the meatloaf, and used gluten free bread and cereal crumbs for the mix. You can make this a paleo meatloaf by using paleo bread or by leaving out the bread all together.

You can see from the pictures that I was thinking I’d make two of these meatloaves, one to eat and one to freeze but that didn’t happen. I decided to make a big loaf instead of two skinny ones. Definitely use a cookie sheet. The meatloaf can boil over and better to clean a cookie sheet than the oven. My only mistake? I forgot to take a picture of the meatloaf as it came out of the oven. Ack! I’ve got a lot to learn about food photography.

Tomato Sauce Topping

Ingredients, seasonings, frozen peach

Ingredients for tomato sauce meatloaf topping by Connie Cockrell

1 cup pureed tomato (You can use regular tomato sauce if you’re not trying to be gluten free)

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp red pepper flakes

1/4 cup finely chopped peach

Stir all together and let sit while you chop and assemble the meatloaf



1 C chopped onion

1 sweet pepper, chopped

2 lbs ground turkey

1lb ground beef

1/2 – 1 cup bread crumbs

2 eggs

Salt and pepper to taste

ground meat, chopped onion and pepper, eggs, bread crumbs

Meatloaf Ingredients, ground meat, chopped onion and pepper, eggs, bread crumbs by Connie Cockrell

Heat oven to 350 degrees F


In a large bowl mix the meat, chopped vegetables, bread crumbs, eggs and a 1/4 cup of the tomato topping.


Mix it all together with your hands. Shape it to fit your baking dish. I used a bread pan, sprayed with olive oil. Put that in the bread pan and tuck the edges of the loaf down.

Mixing the meatloaf ingredients

Mixing Meatloaf by Connie Cockrell

Spread the tomato-peach sauce on the top.

Spreading the meatloaf topping

Spreading the meatloaf topping by Connie Cockrell

Bake for 45 minutes to an hour. Remove from the oven and let rest for a few minutes for the boiling to subside. Cut into slices.

Meatloaf ready to bake

Meatloaf ready to bake by Connie Cockrell

Feeds 4 with leftovers for meatloaf sandwiches.

Thanks for stopping by Chicklets in the Kitchen. Please tell us about your favorite winter meal in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Women’s Fiction and a lot of other things and you can find links to all of my books at

This entry was posted in Connie, G.F. Main Dish, Gluten-Free, Recipes and tagged , , , , , by conniecockrell. Bookmark the permalink.

About conniecockrell

Connie Cockrell began writing in response to a challenge from her daughter in October 2011 and has been hooked ever since. Her books run the gamut from SciFi and Fantasy to Contemporary to Halloween and Christmas stories. She's published two novels, The Gulliver Station series, three collections of short stories and has been included in three different anthologies. Connie continues to write about whatever comes into her head. If you’d like to know more, go to or to Facebook:

2 thoughts on “Gluten Free Meatloaf

  1. Great idea, Connie. That looks delicious. I’m in the mood for a good meat loaf.

    I take it you’re using gluten-free breadcrumbs? When I was doing the low-carb thing, I’d use chopped mushrooms and cheddar to hold mine together, instead of breadcrumbs.

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