Gluten-Free Meatloaf Recipe
This gluten-free meatloaf recipe is loaded with fiber and hidden vegetables, making it a great dinner option for families! It's super simple and perfectly seasoned.
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.
Nutrition
Calories: 779kcalCarbohydrates: 19gProtein: 46gFat: 57gSaturated Fat: 22gPolyunsaturated Fat: 6gMonounsaturated Fat: 22gTrans Fat: 3gCholesterol: 243mgSodium: 1070mgPotassium: 1086mgFiber: 6gSugar: 9gVitamin A: 340IUVitamin C: 19mgCalcium: 159mgIron: 7mg
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