The Gluten-Free Breadcrumb Swap That Does Wonders For Meatloaf

Many different recipes for meatloaf are worth trying, but the classic dish always includes more than just meat. Dating back to the 1870s, American meatloaf became a way to make meat stretch decades later, in the Great Depression. In addition to ground meat, these original recipes called for many of the same fillers we still use today including eggs, onions, and stale bread soaked in milk.

Modern iterations of meatloaf often call for store-bought breadcrumbs instead of leftover loaves of bread, but the reason for either inclusion is still the same. In addition to acting as a filler, bread also soaks up the juices from the other ingredients to keep the meatloaf moist while also binding everything together. If you skip this step — whether that be because you want to make the meatloaf gluten-free or simply don't have any breadcrumbs on hand — your meatloaf may fall apart or turn out too tough. Instead of leaving out a filler entirely, swap out traditional breadcrumbs for a gluten-free ingredient.

As crucial as starch is in meatloaf, it doesn't have to be in the form of bread or breadcrumbs. Oats also work well, if not better. While both breadcrumbs and oats, like any starch, are absorbent in nature, oats can actually expand to accommodate more liquid. They also gelatinize said liquid, more effectively locking in moisture and flavor. Ironically, gluten-free ingredient swaps tend to make foods drier and crumblier, but oats have the opposite effect on meatloaf because of how much liquid they retain.

It's important to note that oats don't crisp up in the oven like breadcrumbs do, and that means your meatloaf won't develop a crust on the outside. When it comes to the flavor, however, you likely won't notice much of a difference between the two since oats are naturally bland and will simply take on whatever flavors you add to them.

You can technically use any type of oats when making meatloaf, but quick oats are generally best. The texture is finer and more comparable to breadcrumbs, allowing them to seamlessly combine with the other meatloaf ingredients. If you use old-fashioned or steel-cut oats, they won't soften as readily, and may even contribute a noticeable grittiness. No matter the type of oats, make sure to add them in uncooked, especially since you want them to absorb the meatloaf juices, not extra cooking water.

Oats can be substituted for breadcrumbs in any meatloaf recipe, but not quite at a one-to-one ratio. Three fourths of a cup of breadcrumbs is equivalent to two thirds of a cup of oats. You may be tempted to add more to make your meatloaf extra juicy, but the same principle applies whether you're using breadcrumbs or oats — too much starch can cause it to turn mushy rather than tender.