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Slices of meatloaf on a platter

Gluten-Free Meatloaf Without Breadcrumbs

When you want a satisfying and nutritious dinner recipe, try this Gluten-Free Meatloaf. I’ve swapped out breadcrumbs with almond flour in this classic American dish made gluten-free, grain-free, and perfect for your hungry family.

  • Total Time: 1 hour 15 minutes
  • Yield: 6 1x


Units Scale
  • Nonstick cooking spray
  • 2 pounds 90% lean grass-fed ground beef
  • 1/2cup almond flour
  • 1/2 onion, diced
  • 2eggs, beaten
  • 1/4 cup chopped flat-leaf parsley
  • 2 tablespoons Worcestershire sauce (be sure that you are using a gluten-free version)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup prepared ketchup


  1. Preheat your oven to 350°F. Spray an 8×4-inch loaf pan with nonstick cooking spray and set aside.
  2. In a medium bowl, combine the beef, almond flour, onion, eggs, parsley, Worcestershire sauce, garlic powder, sea salt, and black pepper.
  3. Use your hands or a spatula to mix together the ingredients. Transfer the mixture to your loaf pan and use a spatula or your hands to spread the mixture into all corners of the pan.
  4. Bake the meatloaf for 30 minutes. Then, carefully remove it from the oven and spread the ketchup on top.
  5. Return the meatloaf to the oven to cook for another 35 minutes, or until an instant-read thermometer inserted into the center of the meatloaf reads 160°F.
  6. Let the meatloaf cool for 10 minutes in the pan before slicing it and serving it.
  7. Enjoy warm.


  1. Use a serrated knife when slicing the meatloaf to help make clean slices.
  2. Store any leftovers in a covered container in the refrigerator for up to 4 days. Reheat before serving.


  • Serving Size:
  • Calories: 299
  • Sugar: 6.9 g
  • Sodium: 782 mg
  • Fat: 7.9 g
  • Saturated Fat: 2.8 g
  • Carbohydrates: 11.2 g
  • Fiber: 0.7 g
  • Protein: 36.9 g
  • Cholesterol: 152.7 mg

Keywords: grain-free meatloaf, gluten-free baked meatloaf, dairy-free meatloaf