This gluten-free meatloaf recipe is loaded with fiber and hidden vegetables, making it a great dinner option for families! Just mix all of the meatloaf ingredients together, form it into a log and bake it. It’s super simple and perfectly seasoned.
I personally love this recipe so much because we sneak in shredded zucchini for a small serving of vegetables! You barely even notice, and you get the added health benefits of the antioxidants!
It’s an easy weeknight meal, and no one will guess that its gluten-free and zucchini loaded.
What Is a Gluten-free Substitute for Breadcrumbs in Meatloaf?
Not everyone who decides to go gluten-free has Celiac disease! I personally have to cut a lot of gluten out of my life due to gestational diabetes. There are SO many different healthy substitutions that you can make to omit the breadcrumbs in meatloaf. I opted to use flaxseed meal because of their high fiber content and omega-3’s, but there are plenty of other options.
So what can you use as a binder in meatloaf? There are a lot of options.
How To Make Gluten-Free Meatloaf
This recipe is perfectly seasoned and SUPER tasty. We top it with a tangy tomato glaze that is sweet and delicious.
- Preheat the oven to 350 degrees F. Heat coconut oil or olive oil in a large skillet over medium-high heat, then saute the onion until slightly translucent, about 5 minutes. Add in the garlic and saute for another 60 seconds before removing from the heat and setting aside.
- In a large mixing bowl, mix together the ground beef, onion and garlic mixture, grated zucchini, eggs, flaxseed meal, salt, black pepper, and Italian seasoning.
- In a greased 9 x 13″ baking dish, form the meat mixture into a loaf.
- In a small bowl, combine the 1/2 cup ketchup, 1 tbsp maple syrup, and 1 tsp stevia (optional). You can also use brown sugar if sugar isn’t an issue for you.
- Spread the ketchup mixture evenly over the meatloaf. Place the meat loaf pan in the oven and bake it for 60-75 minutes until the internal temperature registers 160 degrees F.
- Allow it to cool for 5 minutes before slicing and serving. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
The Health Benefits Of The Ingredients
| Grass-fed Beef | While beef in general remains a controversial topic, we do occasionally eat it. Pasture-raised beef has higher levels of vitamins A, E, and other antioxidants when compared to grain-fed beef. Grass-fed beef also has significantly lower levels of saturated fat. If you want to learn more, check out this Web MD article Grass-fed Beef: Is It Good For You? If you want to keep this meatless, you can use ground turkey! |
| Flaxseed Meal | Flaxseeds are one of the world’s oldest crops. They are loaded with omega-3 fatty acids and contain protein and fiber. They are particularly high in thiamine which is a B vitamin that is important for energy metabolism and cellular function. I also love that this is a whole food, and not a processed food like the traditional breadcrumbs used in meatloaf. |
| Zucchini | Zucchini is rich in several vitamins and minerals, including manganese, vitamin C, and potassium. Its ample vitamin A content may help support your vision and immune system, and zucchini is loaded with antioxidants like carotenoids. |
| Onion | Onions are very nutrient-dense and are particularly high in vitamin C which helps with your body’s immune response. They are also rich in folate and vitamin B6 which play key roles in metabolism and nerve function. |
Tips For Success With Easy Gluten-Free Meatloaf
What To Serve With Meatloaf
This healthy gluten free meatloaf recipe goes great with a side like mashed potatoes and a green vegetable. Roasted or steamed broccoli, asparagus, and zucchini all go great. Squash, like butternut squash, is also a wonderful side and can be served mashed or roasted.
More Recipes You Will Love
This is honestly just the best meatloaf recipe because it’s so darn healthy! It’s dairy free, gluten-free and low carb. Check out these other healthy recipes!
Did you make this healthy meatloaf recipe? It would mean so much to me if you would rate it below the recipe card and tag me in your creation on Instagram so I can admire your work! @RecipeHippie
Gluten-Free Meatloaf Recipe
Ingredients
- 2 pounds grass-fed ground beef
- 2 small onions, chopped small
- 3 garlic cloves, peeled and minced or pressed through garlic presser
- 1 tbsp coconut oil or olive oil
- 1 1/2 cups shredded zucchini (usually one large zucchini)
- 1/3 cup flaxseed meal or millet (see blog post for substitutions)
- 2 eggs
- 1/2 tbsp table salt
- 2 tbsp dried italian seasoning
- fresh cracked black pepper
Ingredients For Tomato Mixture
- 1/2 cup sugar-free ketchup
- 1 tbsp maple syrup
- 1 tsp stevia (optional)
Instructions
- Preheat the oven to 350 degrees F. Heat coconut oil in a large skillet over medium-high heat, then saute the onion until slightly translucent, about 5 minutes. Add in the garlic and saute for another 60 seconds before removing from the heat and setting aside.
- In a large mixing bowl, mix together the ground beef, onion and garlic mixture, grated zucchini, eggs, flaxseed meal, salt, black pepper, and Italian seasoning.
- In a greased 9 x 13" baking dish, form the meat mixture into a loaf.
- In a small bowl, combine the sugar-free ketchup, 1 tbsp maple syrup, and 1 tsp stevia (optional). Spread the ketchup mixture evenly over the meatloaf and bake it for 60-75 minutes until the internal temperature registers 160 degrees F.
- .Allow it to cool for 5 minutes before slicing and serving. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
This recipe is honestly the best gluten free comfort food. Check out these other recipes that you might enjoy!
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