Amazing Gluten Free Barbecued Meatloaf Minis

Recipe by Fulltime Chef

The most challenging food for me since going gluten free has been meatloaf! All of the other meatloaf recipes I have tried have either been flavorless or a weird texture. This recipe is one I adapted myself, and I feel it earns five stars on both flavor and texture. My friends who eat gluten even love it and can't tell it's gluten free!

Top Review by AllergyGirl

Very good! I was surprised by the spicy kick that the red pepper added. We also didn't have any dried onion, so I used 1/4 cup diced fresh onion instead.

Ingredients Nutrition

  • Meatloaf

  • 1 lb ground beef or 1 lb buffalo
  • 23 cup gluten-free crisp rice cereal, crushed (I like Perky's Nutty Rice)
  • 1 tablespoon dried onion
  • 1 egg
  • 13 cup milk
  • 12 teaspoon gluten-free tamari, soy sauce
  • 1 teaspoon salt
  • 12 teaspoon pepper
  • 12 teaspoon garlic powder
  • 12 teaspoon gluten-free chili powder
  • Sauce

  • 12 cup brown sugar
  • 13 cup gluten-free ketchup (Annies is a great brand)
  • 12 teaspoon gluten-free chili powder
  • 13 teaspoon dry mustard
  • 12 teaspoon gluten-free tamari, soy sauce


  1. Preheat oven to 350°F.
  2. Mix together all of the ingredients for the meatloaf.
  3. Spoon meatloaf mixture into standard size muffin tins.
  4. Or shape loaf into a loaf pan.
  5. Cook muffin size meatloaf minis for 45 minutes.
  6. For loaf pan size meatloaf cook 60 minutes or until cooked through.
  7. Mix all ingredients for sauce together in a small sauce pan over medium heat until sugar has melted and everything has combined.
  8. Spoon sauce over meatloaf once fully cooked.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a