Vegetable-Stuffed Meatloaf (Gluten Free)

Vegetable-Stuffed Meatloaf is one of my favorite meals, packed full of healthy vegetables and bursting with flavor, it is pretty much a one-stop-shop for everything we crave in comfort foods. But the meatloaf I make is far different from the one that my mother used to make. There wasn’t enough ketchup to make that one palatable to me.

One of the things I do differently is that I do not use a loaf pan to cook the meatloaf. It doesn’t need it. I form the mixture into a loaf shape on a baking sheet and pop it in the oven. The entire surface is exposed to the heat and develops a lovely crust.

I also do not add breadcrumbs, an egg, or cheese, making this vegetable-stuffed meatloaf naturally gluten-free, egg-free, and dairy-free. Because of the lack of fillers, this is full of protein and quite filling. Any leftovers you have also make fantastic sandwiches the next day!

My mother, as wonderful as she was, didn’t enjoy cooking and did it because she had to. Cooking was a chore for her and she never used any seasonings beyond salt and pepper. I grew up learning to cook mostly from my grandmother and became enamored with cooking and baking. Following recipes became a fun challenge. I loved the idea that adding herbs and spices could completely change the flavors of ordinary foods, elevating them to meals that my family applauded.

My father was thrilled when I started making meals for the family and reading cookbooks like others did classic novels. Cooking became my personal form of science experiments and creative outlet.

If your kids don’t like eating vegetables (like most of us when we were young), they will get a full serving in this delicious meatloaf because the vegetables are combined with the meat. If they are so picky that they will meticulously remove each visible piece of vegetable, there is a way around this. Sauté the vegetables as directed but use a saucepan with tall sides. When they are very soft, add a little of the tomato juice or chicken or vegetable stock to the pan and use an immersion (stick) blender to puree the vegetables. Fold this into the meat mixture for all of the healthy benefits without children being able to see chunks of vegetables!

 

I hope you give this vegetable-stuffed meatloaf a try. It will have you rethinking the old classic and may just become a standard for your future family dinners.

Have a wonderful weekend – see you back here next week for Chocolate Monday!

 

Key Ingredients for Vegetable-Stuffed Meatloaf (Gluten Free):

• Paprika, thyme, basil, salt, pepper, garlic powder, onion powder, ancho chile powder
• Ketchup or chili sauce, olive oil, onions, red bell pepper
• Celery, carrots, tomato juice, lean ground beef or pork and beef blend

 

Why don’t you use a loaf pan to bake the meatloaf?

You don’t need the loaf pan, you can form a loaf shape on a baking sheet easily and you get more crust with more exposed surfaces.

 

PRO Tip:

Finely chopped vegetables will help keep the meatloaf from falling apart. If the pieces are too big, it is harder to form it into a loaf. Kids are more likely to eat the meatloaf if the veggies are finely chopped too!

 

How to make Vegetable-Stuffed Meatloaf (Gluten Free):

1. Mix together the dry seasonings to create a blend; mix together the topping ingredients and set aside
2. Sauté the onions, peppers, celery, and carrots until softened; add half the seasoning blend then cool the mixture; puree if you have children who won’t eat vegetables
3. Mix together the vegetable mixture with the tomato juice then add the ground meat(s) and remaining seasoning mix; mix together well with your hands and form into a loaf form on a sprayed baking sheet
4. Bake 45 to 50 minutes at 350°F or until the internal temperature registers 163°F to 165°F on an instant read thermometer
5. Remove from the oven and let rest 10 minutes before slicing and serving with potatoes and a green vegetable if desired

 

Recommended Tools (affiliate links; no extra cost to you):

• Immersion blender
• Chef’s knife
• Cutting board
• Mixing bowls
• Half sheet baking pan
• Instant read thermometer

 

Gluten-Free Tips:

This meatloaf does not contain any breading or filler eliminating the primary source of gluten. Using ancho chile powder helps guarantee that there won’t be any filler in your seasoning mix. Penzey’s brand is gluten-free.

 

 

 

 

Check out these other recipes from some of the web’s most talented writers and recipe developers!

Jeanette’s Healthy Living: Balsamic-Glazed Roasted Vegetable Meatloaf
The Cultural Dish: Classic Meatloaf
Red or Green?: Meatloaf With Green Chile
Napa Farmhouse 1885: My Mom’s Meatloaf (Connie’s)

Feed Me Phoebe: Smoky Meatloaf With Three Paprikas
Virtually Homemade: Bacon Wrapped Meatloaf With a Spicy Sweet Ketchup Glaze (Gluten-Free)
Devour: Pick Your Meat (Loaf): Beef, Pork or Turkey

FN Dish: For the Love of Meatloaf

 

Create a New Tradition Today!

 

Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This page may contain affiliate links. This post was first shared in Feb 2013. The article was updated in 2021.