Meatloaf with Mushroom Sauce – Gluten-Free
A favorite dinner in my house is gluten-free meatloaf with mushroom sauce. My family asks for it regularly. This recipe has gone through the conversion to gluten-free with the help of a different source of bread crumbs for the meatloaf, and a different source of sauce for the topping.
Originally, in pre-gluten-free days, I used undiluted canned condensed cream of mushroom soup to top the meatloaf. It added flavor and kept the meat from drying out and it also mixed with the drippings to make gravy.
Now I get similar results with a gluten-free sauce that I make myself. You can use a canned condensed soup if you find one that is gluten-free. I have used Progresso Mushroom Soup instead (at the time of this writing, it is gluten-free), but since it’s not condensed, the flavor is not as intense and the sauce is thinner than I like.
An important note when cooking ground beef in meat loaf or patties: When the internal temperature of the meatloaf has reached 160 F., it’s safe to eat. It turns out that color is not a reliable indicator of whether ground beef is done (see this USDA article for more). A good meat thermometer or instant-read thermometer is the best way to tell. Usually there is no pink remaining at this point, but sometimes there might be due to pH factors and more. Also, sometimes the pink is gone before the meat is actually cooked enough to be safe from foodborne illnesses.
- 1 Medium Onion, finely chopped
- 2/3 Cup Bread Crumbs, gluten-free (I used Schar Bread Crumbs this time, but cornflake crumbs also work well)
- 1/2 Cup Water
- 2 Whole Eggs
- 1/4 Cup Parmesan Cheese, grated
- 2 Tablespoons Parsley (or your favorite herb mix)
- 2 Teaspoons Salt
- 1/2 Teaspoon Pepper, freshly ground
- 2 Pounds Lean Ground Beef (probably 85% lean works best -- if you use leaner meat it makes too dry a loaf)
- 1 Tablespoon Butter, or drippings from the meatloaf
- 2 Tablespoons Sweet Rice Flour, or Arrowroot Powder
- 5 Ounces Canned Mushrooms, drained (reserve Broth), chopped
- 2/3 Cup Mushroom Broth (add water, if needed, to make full amount)
- Dash Salt
- Dash Pepper
- Dash Thyme, optional
- Milk, or Water, to thin
- (Makes about 1 cup.)
Preheat oven to 350 degrees.
In a large bowl, or food processor, mix in order listed, except for sauce/soup ingredients, adding meat a little at a time, until thoroughly mixed.
Spread mixture evenly in greased, foil-covered loaf pan; or you can shape into two smaller loaves to cook more quickly.
Bake about 1 hour and 15 minutes until done in center and a meat thermometer reads 160 F.
About 20 minutes before it should be done, spoon off or drain any excessive drippings, leaving the crusty brown bits in the pan.
Spread mushroom sauce (see directions below) over the top and return to the oven to finish cooking.
In small saucepan, melt the butter.
Stir in the sweet rice flour (or arrowroot powder); with a wire whisk or a wooden spoon, continue stirring until mixture starts to brown.
Add mushroom broth, stirring continuously until smooth and just thickened.
Stir in chopped mushrooms.
Stir in extra milk or water if needed to bring to desired consistency. Do not boil.
Season to taste.
This gluten-free recipe is designed for those with celiac (coeliac) disease, gluten intolerance or gluten sensitivity. If you are on a gluten-free diet, you can confidently serve it to people who have no food allergies. It is wheat-free, barley-free and rye-free.
Simply Sugar & Gluten-Free’s Slightly Indulgent Tuesday
The Gluten-Free Homemaker’s Gluten-Free Wednesdays
The King’s Court IV’s What’s Cooking Wednesday
Miz Helen’s Country Cottage Full Plate Thursday
For more gluten-free ground beef recipes: