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5 from 13 votes

30 Minute Gluten Free Grassfed Mini Meatloaf with Sheet Pan Roasted Veggies

A nourishing, nutrient dense meatloaf dinner in weeknight fast prep time!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: gluten-free meatloaf, mini meat loaf recipe, muffin tin meatloaf
Servings: 6 meatloaves
Author: Renee - www.raisinggenerationnourished.com

Ingredients

FOR THE ROASTED SWEET POTATOES & BROCCOLI ::

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

Instructions

  • 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.