Veggie Stuffed Gluten Free Meatloaf

gluten-free meatloaf

Gluten-free Meatloaf stuffed with veggies

Trying to think of creative ways to get the family to eat vegetables? This recipe for veggie stuffed gluten free meatloaf is sure to please! The one thing that is key is to make sure the veggies are par-cooked. If you add raw carrot to ground meat, chances are that after 45 minutes that carrot will still be a little firm.

Below is the official recipe. Here are some guidelines, though, in case you want to be able to experiment.

  • Use 1 egg for just under 1.5 lb of meat or less; use 2 eggs for over 1.5 lbs and up to about 3 lbs.
  • If you can’t tolerate eggs, you can leave out of the recipe or use this post for egg substitutes.
  • Generally it’s better to use some type of binder but it’s not necessary. For gluten-free, you can use (assume the following items are all gf) breadcrumbs, toasted sandwich bread chopped up (save the ends/odd pieces), quick oats, or rice cereal. You can even use almond flour.
  • Adding milk helps to keep the meatloaf moist, especially if you add a binder.
  • For every pound of meat, you can add about 1 cup of cooked veggies.
  • Make sure to season with salt and pepper. Add other seasonings that you like.
  • If you are short on time, you can buy a container of pre-cut onions, carrots, and celery (called mirepoix) from Trader Joe’s. Follow the directions below to cook them.
  • Other veggies that would go well with this dish are 1/2 cup frozen peas, corn, and/or cooked mushrooms.
  • This meatloaf is great the next day. I send it with my kids in their lunch over mashed potatoes.

 

Veggie Stuffed Gluten-Free Meatloaf

Serves 6-8

 

2 teaspoons olive oil or butter

1/2 medium onion, chopped

2 carrots, chopped

2 celery stalks, chopped

1/2 teaspoon kosher or sea salt

1/4 teaspoon ground black pepper

1/2 teaspoon ground thyme

2 large eggs, beaten

3/4 cup frozen chopped spinach, thawed slightly

1.5 lbs ground beef (can substitute any ground meat)

1/2 cup gluten-free quick oats or gluten-free breadcrumbs (make it paleo by using almond flour)

1/4 cup milk or milk substitute (use full-fat coconut milk for paleo)

1/2 teaspoon kosher or sea salt

  1. Heat oil or butter in a large saute pan over medium heat. Add onion, celery, carrots, salt, pepper, and thyme and cook until the veggies are just golden. Add enough water to cover the bottom and cook until carrots are tender. Add more water if necessary. Remove and place in a large bowl to cool. Meanwhile, preheat oven to 350F while the veggies cool.
  2. Grease a 13″ x 9″ pan. Set aside.
  3. Once the veggies are cool, add the eggs, spinach, beef, oats or breadcrumbs, milk, and salt to the large bowl. Mix well until combined (I usually do this with my hands as I find it easier than a spoon).
  4. Place meat mixture in the middle of the pan, making a long rectangle, leaving 2-3 inches on each side. 
  5. Bake 35-40 minutes or until meat is brown on top and cooked through. 
  6. Remove from the oven and let rest 5-10 minutes before cutting.

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