Name: GF/DF Meatloaf + Dinner Insurance
Prep time: 10 min
Ingredients: 3 pounds ground beef; 1 pound breakfast sausage; 2 applesauce pouches; 2 teaspoons Italian seasoning; 2 teaspoons garlic powder; 2 teaspoons salt; 2 teaspoons pepper; 2 teaspoons dried onion; 4 tablespoons ketchup; 4 tablespoons gluten-free bread crumbs; 1 –2 tablespoons olive oil; ½ onion (diced (any color)); 5 –6 small tomatoes (diced (or 1 can diced tomatoes, drained)); Salt (to taste); Pepper (to taste); Garlic powder (to taste); Italian seasoning (to taste); Frozen meatloaf slices

This isn’t just a meatloaf recipe—it’s one of my favorite forms of dinner insurance.

Every time I make meatloaf, I make two. One goes straight to the dinner table, and the other is all about taking care of Future Me. This gluten-free, dairy-free, and egg-free recipe has become one of the most-used meals in my freezer, and it’s also my go-to whenever I’m bringing dinner to a friend or family in need because it reheats beautifully.

After dinner, save whatever leftovers you’d normally keep in the refrigerator. Then, the next day, once the meatloaf is completely chilled, slice it into thick ¾-inch slices, lay them flat in freezer bags (or vacuum seal them), and freeze. When you need a quick dinner weeks—or even months—later, just follow the reheating instructions included with the recipe. The meatloaf stays incredibly tender, and the simple sauce brings it right back to life.

It’s one of those recipes that works just as hard on the day you make it as it does the day you need it most.

GF/DF Meatloaf + Dinner Insurance

Servings 20 servings

Prep Time 10

1 30

Print Recipe

Ingredients

3 pounds ground beef
1 pound breakfast sausage
2 applesauce pouches
2 teaspoons Italian seasoning
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons pepper
2 teaspoons dried onion
4 tablespoons ketchup
4 tablespoons gluten-free bread crumbs
1 –2 tablespoons olive oil
½ onion diced (any color)
5 –6 small tomatoes diced (or 1 can diced tomatoes, drained)
Salt to taste
Pepper to taste
Garlic powder to taste
Italian seasoning to taste
Frozen meatloaf slices

Instructions

Preheat oven to 350°F.
Combine all ingredients in a large bowl and mix well.
Divide the mixture evenly between two loaf pans and shape into loaves.
Bake until the internal temperature reaches 165°F, about 50–55 minutes (timing may vary by oven).
Serve one meatloaf for dinner.
Let the second meatloaf cool completely, then slice and freeze in a single layer before transferring to a freezer bag or vacuum-sealing.
To reheat from frozen, add a drizzle of olive oil to a large skillet over low heat. Add ½ diced onion, 5–6 diced tomatoes (or 1 can diced tomatoes, drained), and salt, pepper, garlic powder, and Italian seasoning to taste. Cook for a minute or two.
Layer frozen meatloaf slices directly on top of the vegetables. Cover with a lid and cook on low for 10–15 minutes, or until heated through.