Gluten Free Meatloaf

Meatloaf is the kind of dinner that feels like a hug, and this version delivers every bit of that comfort without any gluten getting in the way. The trick is soaking gluten free breadcrumbs in whole milk before mixing — that simple step creates a soft paste that keeps the loaf moist and tender all the way through, no dry, crumbly texture in sight. Two pounds of 80/20 ground beef give it real richness, while smoked paprika, Worcestershire sauce, minced garlic, and a touch of Dijon mustard layer in a savory depth that makes this anything but bland. The glaze is where things get seriously good: ketchup, brown sugar, apple cider vinegar, and Dijon come together into a sticky, tangy-sweet topping that caramelizes at the edges during the final stretch of baking. Spreading it in two stages — halfway through and again near the end — means you get a beautifully lacquered crust rather than a sauce that just bakes away. One of the biggest headaches with store-bought or restaurant meatloaf is hidden fillers and conventional breadcrumbs that sneak gluten into an otherwise safe dish, so making it yourself with certified gluten free breadcrumbs puts you fully in control. Let it rest for ten minutes before slicing and it holds together perfectly — six generous servings of pure, old-school comfort food done right.

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