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thick browned beef meatloaf slices with a fine smooth interior and pale beige mustard cream sauce spooned across them on an ordinary plate, with no bread, red glaze or side dishes
Andre Lewis

Gluten-Free Meatloaf

Plain potato flakes make a smooth gluten-free binder without the grainy texture some replacement breadcrumbs leave behind, and the creamy mustard sauce gives this beef loaf a different finish from the usual tomato top. Check every packaged ingredient for a gluten-free label, including the broth and mustard, then measure the flakes before adding liquid because too much dry potato can make a slice feel pasty even when the beef is properly cooked.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs 85% lean ground beef
  • 1/2 cup plain certified gluten-free instant potato flakes
  • 1/2 cup whole milk
  • 2 large eggs
  • 1/2 cup finely grated onion
  • 1 tsp garlic powder
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 1 tsp olive oil
  • 3/4 cup gluten-free low-sodium beef broth
  • 1/2 cup heavy cream
  • 1 tbsp gluten-free Dijon mustard
  • 1 tsp gluten-free cornstarch
  • 1 tbsp cold water

Method
 

  1. Heat the oven to 375°F and line a rimmed sheet pan with parchment. Verify gluten-free labels on potato flakes, broth, mustard and cornstarch.
  2. Stir potato flakes with milk and let stand for 3 minutes. Mix in eggs, onion, garlic powder, salt and pepper, then fold in beef.
  3. Shape a 9-by-5-inch loaf about 2 1/2 inches high, brush lightly with olive oil and bake for 55 to 65 minutes until the center reaches 160°F.
  4. Rest the loaf for 10 minutes. Bring broth, cream and mustard to a gentle simmer in a saucepan.
  5. Mix cornstarch with cold water, whisk into the sauce and simmer for 2 to 3 minutes until it lightly coats a spoon.
  6. Cut the loaf into 8 slices and spoon the warm mustard cream over each serving.