Are you craving a mouthwatering meatloaf that's both gluten-free and bursting with flavor? Look no further! This sensational Gluten-Free Meatloaf with Balsamic Glaze is about to revolutionize your dinner routine. Imagine a perfectly seasoned, tender meatloaf topped with a tangy-sweet balsamic glaze that will make your taste buds dance with joy. Whether you're following a gluten-free diet or simply looking for a crowd-pleasing meal, this recipe is your ticket to culinary bliss!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb ground beef
- 1/2 cup gluten-free breadcrumbs
- 1/4 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1/4 cup milk
- 1/4 cup balsamic vinegar
- 1/4 cup ketchup
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper for easy removal.
- In a large mixing bowl, combine ground beef, gluten-free breadcrumbs, finely chopped onion, and minced garlic. Mix gently to distribute ingredients evenly.
- In a separate small bowl, whisk together the egg and milk until well combined.
- Pour the egg and milk mixture into the meat mixture. Add salt and pepper, then mix thoroughly using your hands, being careful not to overmix.
- Transfer the meat mixture into the prepared loaf pan, shaping it into a uniform loaf with slightly rounded top.
- For the balsamic glaze, whisk together balsamic vinegar and ketchup in a small bowl until smooth.
- Spread the balsamic glaze evenly over the top of the meatloaf, ensuring complete coverage.
- Place the meatloaf in the preheated oven and bake for approximately 60 minutes, or until internal temperature reaches 160°F (71°C).
- Remove from oven and let rest for 10 minutes before slicing to allow juices to redistribute.
- Slice into 1-inch thick portions and serve hot with additional balsamic glaze on the side if desired.
Tips
- Mix Gently: When combining ingredients, use a light touch to keep the meatloaf tender and prevent it from becoming tough.
- Temperature is Key: Always use a meat thermometer to ensure the internal temperature reaches 160°F (71°C) for safe consumption.
- Let It Rest: Allowing the meatloaf to rest for 10 minutes after cooking helps redistribute the juices, keeping the meat moist and flavorful.
- Breadcrumb Hack: If you don't have gluten-free breadcrumbs, you can pulse gluten-free oats in a food processor as a perfect substitute.
- Glaze Pro Tip: For an extra glossy finish, brush an additional layer of balsamic glaze during the last 10 minutes of cooking.
- Make-Ahead Magic: This meatloaf freezes beautifully. Prepare it in advance and freeze before baking for an easy future meal.
- Serving Suggestion: Pair with roasted vegetables or a fresh salad for a complete and satisfying dinner.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 10g
Protein: 20g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 80mg
