Gluten-Free Meatloaf/Meatballs (meatloaf has instructions for both air fryer and oven!)

 I love meatloaf, and it's thankfully super easy to adapt to be gluten-free! This meatloaf is moist, flavorful, and has just enough gluten-free breadcrumbs to bind everything together whilst not making the meatloaf dry and cakey. It's also super easy, and fast if you use the air fryer! Unfortunately, I don't have a picture of this one. I made it a bit ago and forgot to take a photo at the time.

The meatloaf pairs really well with some classic mashed potatoes and gravy (find a recipe where you can make gluten-free gravy here), and it also goes great with greens like asparagus or brussels sprouts! Recipes for roasted veggies and mashed potatoes will come soon, worry not! The meatballs that you can also make out of this recipe are awesome in something like a meatball sub or a pasta dish, too!

 

Ingredients: 

Meat Mixture:

• 1 lb ground meat of your choice (I use ground turkey since I can't have beef)
•  3-5 tbsp of your favorite barbecue sauce (depending on how much you want the barbecue sauce flavor to shine)
• 1 egg
• 4 tbsp all-purpose seasoning
• 2 tbsp turmeric
• 1 tbsp Italian seasoning
• 3/4 cup Kikkoman Gluten-Free Panko Breadcrumbs
• 1/2 cup onions, minced

Glaze: 

• 2 tbsp barbecue sauce
• 2 tbsp Worcestershire sauce
• 2 tbsp mirin (ensure your mirin is gluten-free! most mirin is naturally gluten-free, but some has additives that may contain gluten.)
• 2 tbsp ketchup 

 

Oven Preheat Temp: 375℉/190℃ 

Air Fryer Preheat Temp: 380℉ (I am unsure of the specific settings on non-US air fryers to recommend a temperature, since mine only goes up in ten degree increments. I could assume it might also be 190 celsius, like the oven. Any non-US air fryer havers, feel free to chime in!)

Meat Mixture Instructions: 

1.  While your oven or air fryer is preheating, add all the meat mixture ingredients into a large mixing bowl and mix together until just combined. You don't want to overmix the ingredients, as it can cause the meat to become tough upon cooking. If you find you don't like the texture/find it too wet, you can add a spoonful or two of additional breadcrumbs, but if you add too many extra, it can make your meatloaf extremely dry and cakey. 
2. For Meatloaf (Air Fryer): Form into a loaf in the air fryer basket, lined with foil. Cook for 15 minutes. During first cook, mix together your glaze in a small bowl and set aside. Once first cook finishes, brush glaze over top of meatloaf and cook for another 10 minutes. 
3. For Meatloaf (Oven): Form into a loaf in an oven-safe casserole dish. Bake for 30 minutes. During first bake, mix together your glaze in a small bowl and set aside. Brush on glaze after first bake, and bake for another 25 minutes. 
4. Ensure your meatloaf temps at 365℉/185℃. 
5. For Meatballs: Form meat mixture into balls, at whatever size you like (I tend to do smaller bite-size meatballs for ease of cooking faster and for eating easier). Arrange them in a cold pan, ensuring none of them are touching, and cook on medium heat until both sides have a good sear and the meatballs temp at 365℉/185℃. Glaze is optional for meatballs, but if you want it, you can toss the cooked meatballs in the glaze and cook on low for a few minutes to thicken it. 
6. Serve with your preferred sides and enjoy!