Gluten-Free Meatloaf Recipe

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.

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.