I have a meatloaf recipe that a friend gave me years ago. The recipe quickly became a family favorite. It is easy to increase the recipe for larger crowds. And it is delicious.
The only problem: the second ingredient is torn bread. Since my diagnosis with Celiac Disease, I have tried various ways to substitute the torn bread in this meatloaf recipe. I have used torn gluten-free bread {don’t try this, it is disgusting}. I’ve tried Corn Crumbs which worked as a mediocre alternative, but didn’t do much to bind the meatloaf together.
Here’s the thing with most gluten-free products. They are off-the-chart high in carbs and can cause you to pack on the pounds in no time flat. Most bread-like gluten-free foods have a high glycemic index number, and this raises blood sugar. Celiac Disease sufferers already have a huge battle with food. Eating something that might trigger thyroid disease (which is high among Celiacs) or diabetes is dangerous. It is best for us to stay away for starchy, carb-y foods.
All that to say, coconut flour* is a great replacement for the torn bread in the recipe. It is perfect for binding the meatloaf together, and it gives the meatloaf a very slight {and I mean slight} sweet taste without any coconut flavor. By substituting coconut sugar* for brown sugar and coconut aminos* for Worcestershire sauce, this recipe becomes the perfect gluten-free meatloaf. (affiliate)
In case you are wondering, the coconut aminos and coconut sugar do not have any coconut-y taste. The coconut sugar taste like brown sugar, and the aminos taste like soy sauce.
- 1 lb. Organic Ground Beef {grass-fed, and local preferred}
- 1 lb. Organic Ground Turkey or Ground Pork
- 2 T. Coconut Flour
- 2 eggs
- 2 T. Coconut Sugar
- 2 t. Coconut Aminos
- 1 Onion {finely chopped}
- ½ C. Gluten-Free Ketchup
- 1 t. Celery Seed
- 1 t. Dry Mustard
- Salt and Pepper to taste
- Preheat oven to 350-degrees.
- Blend all of the ingredients together in a bowl. Press into a loaf pan.
- Spread Sauce {recipe below} evenly across top.
- Bake for 1 - 1¼ hours.
- After removing pan from oven, drain off excess fat and let meatloaf sit 10 minutes before serving.
The recipe also has an optional sauce that is spread on top of the meatloaf prior to putting it in the oven. The sauce is what really makes this meatloaf so delicious. It caramelizes a little while cooking.
- ¼ C. Gluten-Free Ketchup
- 1 T. Coconut Sugar
- ½ t. Dry Mustard
- Blend all of the ingredients together in a small bowl.
- Spread across top of meatloaf before putting into oven.
Sorry to hear about your Celiac dx, I know that makes for a lot of work when cooking. But this recipe sounds fabulous and really so easy (and looks yummy, too). So many people are finding they are gluten intolerant, I’m going to print your recipe for them. Thanks for sharing, I saw your link at Sew Much Ado.
Mary
Oh one more thing, I assume you can buy the Coconut Crystals in a regular grocery store?
Thanks,
Mary
Mary,
Thanks for mentioning that. I’ve seen coconut sugar (aka crystals) at Costco. I get my Coconut Crystals at Whole Foods. They are available at most healthy food stores, like Sprouts, Trader Joe’s, and Newflower/Sunflower
I know so many people who look for Gluten Free recipes and seeing a meatloaf one is great! I will absolutely be sharing this! Thank you for linking up to Thrifty Thursday!
I recently discovered that I do so much better if I eat gluten-free. Pinned this and plan to make it – Thank you!
This is a wonderful meatloaf. My family loves it! Thank you for sharing.