Gluten-Free Classic Old Fashioned Meatloaf
This traditional meatloaf combines ground beef with soaked oats instead of breadcrumbs, creating an incredibly tender and moist texture. The Montreal steak seasoning and Worcestershire sauce add depth, while a tomato soup glaze provides the perfect tangy-sweet finish. It's comfort food at its finest, perfect for family dinners when you want something hearty and satisfying. The oat-soaking technique ensures the loaf holds together beautifully while staying juicy, and the free-form shaping on a baking sheet allows for even cooking and crispy edges.
Ingredients
- 1 pound ground beef, 80/20
- 1 tablespoon Montreal Steak Seasoningsalt and pepper1 tablespoon:1 teaspoon salt + 1/2 teaspoon pepperflavor
simpler seasoning profile
- 1 tablespoon garlic, minced
- ¼ cup onions, minced
- 2 eggs
- ¾ cup milk
- ¾ cup old fashioned rolled oats, regular or gluten free
- 1 tablespoon Worcestershire sauce
- 2 tablespoon ketchup
- 1 15-ounce can tomato soup, divided
Instructions
- 1
Preheat oven to 350F with rack in the middle and line a rimmed baking sheet with parchment paper
- 2
Mix oats and milk in a large bowl and set aside for 15 minutes to allow oats to soak
- 3
Strain out remaining milk into a separate container but do not discard
- 4
Add ground beef, eggs, Worcestershire sauce, steak seasoning, garlic, onions, ketchup, and 3 tablespoons of tomato soup to the bowl with oats
- 5
Combine ingredients gently without overworking to avoid toughness
- 6
Adjust consistency by adding more oats if too wet or reserved milk if too dry
- 7
Press mixture together gently in the bowl
- 8
Transfer to baking sheet and form into a loaf about 12 inches long, 6 inches wide, and 2.5 inches tall with smooth, rounded edges
- 9
Bake for 30 minutes
- 10
Remove and spread remaining tomato soup on top
- 11
Continue baking for another 30 minutes
- 12
Rest for 10-15 minutes before serving
Tips
Don't overwork the meat mixture as this will result in a dense, tough meatloaf - just combine until ingredients are evenly distributed
The oat-soaking step is crucial for texture, but don't worry if some oat brands absorb all the milk while others don't
Forming the loaf with smooth, rounded edges helps it hold together better when slicing and serving
Good to Know
Refrigerate leftovers for up to 4 days in covered container
Can be formed and refrigerated up to 1 day before baking
Slice with sharp knife and serve with mashed potatoes and vegetables
Common Mistakes
Don't skip the resting time after baking to avoid crumbling when slicing
Don't pack the meat mixture too tightly to avoid dense texture
Substitutions
Dairy-Free Swaps
General Alternatives
simpler seasoning profile
FAQ
Can I make this ahead of time?
Yes, you can form the meatloaf and refrigerate it up to 1 day before baking. You may need to add 5-10 extra minutes to the cooking time if baking from cold.
What if my mixture is too wet or dry?
If too wet, add 1-2 more tablespoons of oats. If too dry, gradually add the reserved milk or additional milk 1-2 tablespoons at a time until the right consistency.
How long will leftovers keep?
Leftover meatloaf will keep in the refrigerator for up to 4 days. It also freezes well for up to 3 months when wrapped tightly.