This allergy free meatloaf sneaks in some veggies into the mix for a complete meal!! I have also modified this recipe to be Paleo, keto, and whole 30 friendly….the options are endless!!
Meatloaf is a favorite comfort food for my husband. When I first learned this when we were young and dating….I didn’t get it. I certainly didn’t have any fond memories of the loaves of meat to hit our dinner table growing up! They were just too…well….meaty. Of course, it IS a meatloaf!!
Today my pallet is greatly changed (thank goodness for that!)
But it took many years to finally get the hang of making a meatloaf that I can enjoy right along with my dear hubby. Of course my version contains whole grains (or not!), fiber, and lots of veggies. I frequently add a bit of whatever needs to be used up if I think it will taste good. So consider this recipe a springboard.
Adaptations and tips to make this the right meatloaf for you:
- I really like adding the brown rice or quinoa as it makes a pound of meat go really far, and I usually have a sufficient amount left over to freeze into little mini loaves for another dinner. I frequently make a double batch to be sure of this.
- My preference is making little mini loaves as opposed to one giant loaf. I prefer more crunchy edges and less cook time, but you could of course modify the cooking time for a large loaf (about 45-60 minutes).
- If the mashed potatoes sound good to you, make your favorite basic mashed potatoes or cauliflower mash (mine had 1/4 sweet potato, 3/4 yellow potato), and add in some chipotle puree and Daiya cheese or cheddar for some added zang!
For Paleo/Whole 30/Keto Version:
- Just omit the brown rice/quinoa, and instead of breadcrumbs, you can use almond flour and reduce the milk to 2 tablespoons. Use your own favorite sugar free ketchup, this is one you could try!
And for those of you with picky eaters, mine always enjoy this dinner!
Want some more family dinners using hamburger to try? Here a couple of favorites:
- Easy Cuban Picadillo
- Homemade Hamburger Helper
- Instant Pot Keto Bacon Cheeseburger Soup
- Paleo Pepperoni Pizza Casserole
Allergy Free Meatloaf w/ Hidden Veggies Recipe:
Gluten Free Sneaky Veggies Meatloaf
- 1 pound ground beef I prefer to use some that includes some fat, like an 85/15..it is still good with lean, but not much crispiness!
- 1 1/2 cups cooked brown rice or quinoa. Omit Paleo or Whole 30
- 1 cup gluten free bread crumbs use your own bread if necessary whirred in the blender for the Paleo and Whole 30 option, use almond flour and reduce the milk to 2 tablespoons
- 1 small sweet potato peeled, chunked
- 1 small zucchini chunked
- 1 small onion chunked
- 1/4 cup parsley
- 1/4 cup any milk I use So Delicious Unsweetened Coconut Milk
- 1 egg optional, I have made this without eggs with no issues!
- 1 teaspoon thyme
- 1 teaspoon salt
- 3 tablespoons ketchup
- 1/3 cup ketchup can use more if you like
- 2 teaspoons mustard
- 1 tablespoon Sriracha or other hot sauce optional
- 1 tablespoon palm sugar optional
Preheat your oven to 400 degrees.
In a food processor, make your bread crumbs with 2-3 slices gluten free bread if necessary, and then pour into a large bowl, set aside.
In the same food processor bowl, add the sweet potato, zucchini, onion, and parsley and pulse until everything is finely minced (kids won't detect the vegetables this way!).
Mix the minced vegetables with the crumbs, along with all the remaining meatloaf ingredients (through the 3 tablespoons ketchup.
Mix well with your hands.
Stir together glaze ingredients.: 1/3 cup ketchup, mustard, and the optional Sriacha and palm sugar if using.
Form 8 mini loaves on a greased cookie sheet.
Spread the glaze evenly over the tops of each loaf.
Bake in a 400 degree oven for 30-45 minutes, until the desired crunchy edges (or lack thereof) suit your fancy and the meat is cooked through.
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