30 Minute Gluten Free Grassfed Mini Meatloaf with Sheet Pan Roasted Veggies
A nourishing, nutrient dense meatloaf dinner in weeknight fast prep time!
Servings: 6 meatloaves
Ingredients
FOR THE ROASTED SWEET POTATOES & BROCCOLI ::
- 3 medium sweet potatoes cubed
- 2 heads of broccoli cut into florets (save the stems for broccoli soup!)
- 1/4 cup avocado oil
butter, ghee
, or coconut oil
- 1 tbsp all season salt
- 2 tsp parsley
- ¼ - ½ tsp pepper to the kid’s taste
, or 
FOR THE MINI MEATLOAF ::
- 1 lb grass-fed ground beef
- 1 heaping cup of baby kale chopped finely
- 1 egg
- ¼ cup gluten or grain free flour of choice I’ve used tapioca
, cassava flour
, and white rice flour
. Nut flours and coconut flour do NOT work in my experience
- 3 tbsp full fat coconut milk
or raw milk/cream
- 1 tbsp tomato paste
- 1 tbsp onion powder
- 3 tsp garlic powder
- 1 tsp sea salt
- ¼ - ½ tsp pepper to the kid’s taste
- Ketchup to top the mini meatloaf optional
, 
, and 
. Nut flours and coconut flour do NOT work in my experience
or raw milk/creamInstructions
- Pre-heat the oven to 425 degrees.
- Prepare the veggie trays. Toss the sweet potatoes and broccoli florets in a large mixing bowl with the oil and seasonings, and divide between 2 sheet pans.
- Prepare the mini meatloaves. Mix all the meatloaf ingredients together by hand in a small mixing bowl. Divide the mixture into 6, and distribute the meat into a half dozen muffin tin. Spread ketchup on the top of each mini meatloaf if you wish.
- Roast everything together at 425 degrees for 30 minutes, stirring the veggies around at the halfway point.