Meatloaf Tips & Tricks

I consider meatloaf to be one of my quick and easy meals. Here’s how.

  1. I use only ground beef. I almost always have some in the freezer, laid out thin and flat in a zip lock freezer bag so that it thaws quickly.
  2. I keep a box of instant mashed potatoes on hand just for meatloaf. I use it in place of breadcrumbs.
  3. I mix the meatloaf in my KitchenAid mixer. Probably any heavy-duty mixer with a paddle would work just as well.
  4. I put the meatloaf in a 8″ x 8″ baking dish so it only needs to bake for 45 minutes. If you need it done even more quickly, put the meatloaf in a muffin tin and bake for 35 minutes. I used to do this often, and we called them meat muffins. I now stick to the square dish because clean up is easier.
  5. Many times I will make two batches and freeze one before it is cooked.

For more kitchen tips visit Tammy’s Recipes-Kitchen Tip Tuesday.

About Linda Etherton

Linda has been gluten free since 2000 when I was diagnosed with celiac disease which propelled me into the world of gluten-free cooking and baking. I am convinced that gluten-free food can and should be delicious, and I never apologize for serving it.
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  1. Ron Ballard says:

    What is the meat-loaf recipe?

  2. I tried making meatloaf with rice as the filler. It was ok. The family didn’t complain. So it passed the family test. lol Next time, I’m going to try giving the rice a whirl in the food processor or blender so it’s not as noticeable. Never thought of instant mashed potatoes. I don’t normally use those, so I guess that’s why. I’ll have to remember that tip.

  3. Would gluten free rolled oats (like Bob’s Red Mill) substitute for the mashed potatoes and how much would you use? Thanks!

  4. I just made meatloaf today and it came out very good! It is a comfort food for me :) But I use an equal amount of ground beef and sausage. I added onion, green onion, green peppers and a can of diced tomatoes. I use gluten free oats as a filler, add an egg, salt and pepper and I also added cheese today. My meatloaf varies depending on what I have on hand. After I mixed it together, I baked it on our broiler pan so that the juices run down through the holes. Before putting it in the oven, I put a layer of apple cider syrup on top, which I made recently (and is almost gone!) I bake my meatloaf for 1 1/2 hours and it was so yummy! I did put more apple cider syrup on top 1/2 hour before it was done. Otherwise, I have put ketchup or BBQ sauce on top, but have not yet come up with a gluten free version that I like. (I am sensitive to distilled vinegar)

    To make apple cider syrup, I took 1 gallon of apple cider, 2 cinnamon sticks and about 10 whole cloves. I simmered this for 7 hours until I had a pint and it was thick like syrup. This is so good. You can preserve this too by processing in a hot water bath for 10 minutes. There is so many uses for this syrup and it is sugar free too!

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