As a celiac, I can tell you that a LOT of sausages contain gluten, and I'm not trusting any of them that aren't either certified gluten free or made by someone I can personally trust to make sure they are. I can and have become quite ill by just trusting that "all sausage is grain free". It's not, and believing so will make someone with my condition sick.
As for meatloaf, I use almond meal in mine, plus an extra egg. The bread crumbs in meatloaf are more for moisture retention than for binding anyhow. If you use some ground pork in your meat mixture, you'll get a more moist meatloaf, but the almond flour is a nice addition, especially for those who don't eat pork.
“If I didn't define myself for myself, I would be crunched into other people's fantasies for me and eaten alive.” --Audre Lorde
Hmm, maybe I try 1/2 cup quark and 1/2 cup tomato paste in the 'dough' & increase the eggs to 2. I find that quark adds the same moisteness to the ground beef that the pork would. I am out of our grass-fed ground pork, so I want to do beef + turkey (love that combo in meatballs). Gotta try it tomorrow! Now, I am REALLY craving it!
I'd play with it, make it up, split the batch down, bake one made normally, and the other batch I would stick in the freezer for a half hour, and then beat in the KA with the paddle for about 5 minutes, then bake the splits together and see what happens texturally.
I would say both should be just fine, the beaten one might have a better bind and finer tooth texture.