Grain Free, Gluten Free, Paleo Meatloaf Recipe (2024)

FAQs

What can I use instead of breadcrumbs in meatloaf gluten-free? ›

Lean meat is preferred so your meatloaf doesn't have too much visible fat. Pork Panko: This is basically crushed-up pork rinds. You can get it on Amazon. It replaces regular Panko or regular breadcrumbs, making an easy gluten-free breadcrumbs substitute.

If you don't have any bread, you can substitute it for breadcrumbs, crackers, cereal grains, oatmeal, instant rice, instant barley, or even potato flakes!

In meatloaf, this is most commonly the eggs and breadcrumbs. Your binding ingredient is only second to the meat itself in your recipe and the reason why meatloaf crumbles. When this happens, it's because you didn't use enough. Next time, try adding in an extra egg and/or some more breadcrumbs.

You can swap the oatmeal for a heaping 1/2 cup of dry breadcrumbs or cracker crumbs.

Quinoa flakes are a fantastic replacement for breadcrumbs, particularly for those seeking a gluten-free option. Quinoa is packed with essential amino acids, protein, and fibre. To use quinoa flakes as a breadcrumb substitute, pulse them in a food processor until they resemble breadcrumbs.

Riced cauliflower is a good low-carb, grain-free, nut-free, and gluten-free alternative to regular breadcrumbs. "It's perfect in making things like crusted chicken, fritters, chicken nuggets, and other fried dishes.

Regular bread crumbs can be made from any type of bread and crust and if you use a food processor, they can be processed into finer crumbs than Panko and don't tend to be as dry so they may be a better binding option.

Oats are the perfect substitutes for breadcrumbs in meatballs or meatloaf. While they aren't ideal for a crispy coating, they add the right amount of texture to bind meat, eggs and flavorings together into a delicious Italian-inspired feast.

Yes. Providing Panko Breadcrumbs are made with gluten free bread and are processed and cooked in a gluten-clean environment, they are safe for people with Coeliac Disease (Celiac) and other gluten or wheat avoidant conditions.

Onions, garlic and celery do pose one problem though: they don't cook down easily. Little bits of crunchy onion or celery or potent, hot garlic will spoil the comforting aspect of eating meatloaf.

Why do you put milk in meatloaf? ›

Milk and other dairy products, like heavy cream and buttermilk, contain both water and fat, adding two types of moisture to our meatloaf. There's a long-held theory that milk can tenderize ground meat, and this is the reason often cited for cooking ground meat in milk to make a Bolognese-style ragù.

Adding more to your mixture is always easier than taking some out. Another common reason meatloaf is mushy is too much filler, like breadcrumbs, bread, and oatmeal. Too much filler will stop it from baking correctly and becoming a fully formed meatloaf.

Fat Is Your Friend

This is the reason most cooks choose ground chuck since it has this ideal proportion of fat to meat. During cooking, the fat will liquefy, making the meatloaf moist.

Almond flour (sometimes sold as almond meal) has a coarse texture and a nutty flavor, making it a great gluten-free substitute for bread crumbs. You can use it in meatball or meatloaf mixture, but we especially like using it to dredge meats like pork chops to create a crispy exterior.