Italian-Style Mini Meatloaf & Vegetable Sheet Pan (Gluten & dairy-free)
This Italian-Style Mini Meatloaf & Vegetable Sheet Pan is easy comfort food! It’s gluten and dairy-free, and easy to make AIP-friendly.
Meatloaf was never a personal favorite of mine growing up. It takes a long time to make, and I wasn’t always a fan of the flavors. This Italian-style sheet pan meatloaf is a different story! The meatloaf has Italian style flavors that make it taste similar to a meatball, and these mini meatloaves cook much faster than a full meatloaf. Add some veggies to the sheet pan and you have the perfect one pan meal.
Why you’ll love this recipe
- It’s comforting. Meatloaf is definitely classic comfort food, and you can’t go wrong with Italian-inspired flavors for comfort food.
- It’s made in one pan. This recipe is super easy to clean up since everything is made on one sheet pan.
- It’s easy. The meatloaf is simple to prep, and it’s extremely easy to cook.
The Ingredients for Italian-Style Mini Meatloaf & Vegetable Sheet Pan
- Ground Beef and Pork. A blend of ground beef and pork helps to add more of a meatball flavor.
- Almond Flour and Ground Flax. Almond flour is used instead of bread crumbs, and ground flax is used as a binder instead of an egg. If you’re AIP, you can use coconut flour instead. If you can tolerate eggs, you can most definitely add one egg and forgo the flax.
- Dairy-Free Milk. This adds a bit of extra moisture to the recipe. I find almond milk works best, but you can use other milk alternatives.
- Broccoli and Green Beans. I love broccoli and green beans in this recipe, but you can also add carrots and mushrooms for more variety.
- Dried Parsley, Garlic Powder, Onion Powder, Dried Oregano, Salt, and Pepper. These seasonings help give the Italian flavor.
- Coconut Sugar and Balsamic Vinegar.
- Tomato Sauce. I use this for AIP and so delicious!!
- Fresh Parsley. For topping!
- Shredded Italian Blend Cheese. Optional or you can use this for dairy free.
How to make Italian-Style Mini Meatloaf & Vegetable Sheet Pan
- Combine the meatloaf mixture and set aside.
- Add the veggies to the sheet pan.
- Form the meatloaves. Take a handful of the meatloaf mixture and form it into a mini meatloaf. Add to the baking sheet and repeat for all of the meatloaf mixture. Add a spoonful of tomato sauce to the top of each meatloaf and transfer to the oven.
- Bake and add optional cheese.
Tips & Tricks
- Add an egg if you can tolerate it. This recipe is egg free. However, you can most definitely add an egg to the meat mixture as a binder if tolerated.
- Add cheese if you can tolerate it. I don’t personally tolerate too much dairy, so I only add cheese to a few of these meatloaves. It’s the perfect way to appease the cheese lovers in my family while also having something I can eat.
- Mix up the veggies. Broccoli and green beans are perfect for this recipe, you can also add carrots and mushrooms for more variety.
How to make this recipe AIP
- Swap the almond flour for coconut flour. You’ll just use a bit less.
- Leave out the flax.
- Use nightshade-free marinara instead of tomato sauce. That’s what I used to make this recipe, and it’s delicious.
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For the meatloaves
- 1 lb ground beef
- 1/4 lb ground pork
- 1/4 cup almond flour (sub 3 tbsp coconut flour)
- 1 tsp ground flaxseed (omit for AIP)
- 2 tbsp dairy-free milk
- 3 tbsp tomato sauce, plus extra for topping (sub this for AIP)
- 2 tsp coconut sugar
- 2 tsp balsamic vinegar
- 2 tsp dried parsley
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- Salt and pepper
- Optional- shredded Italian blend cheese (use this for dairy free)
- 1 tbsp fresh parsley, chopped
For the vegetables
- 8 oz green beans, trimmed
- 2 cups broccoli florets
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper
- Preheat the oven to 400 F and line a large baking sheet with parchment paper.
- To make the meatloaf, combine the beef, pork, almond flour, ground flax, milk, sauce, coconut sugar, balsamic vinegar, and seasonings. Mix until fully combined and set aside.
- Add the vegetables to the sheet pan and top with oil and season. Toss to coat, and leave space for the meatloves on the baking sheet.
- Take a handful of the meatloaf mixture and form it into a mini meatloaf. Add to the baking sheet and repeat for all of the meatloaf mixture. You should have about 7-8 mini meatloaves.
- Add a spoonful of tomato sauce to the top of each meatloaf and transfer to the oven. Bake for 30 minutes or until the vegetables are tender and the meatloaves are cooked through. Add shredded cheese to the meatloaves if desired and cook for another 5 minutes.
- Remove from the oven and top with fresh parsley to serve.
- This recipe is egg free. However, you can most definitely add an egg to the meat mixture as a binder if tolerated.
- All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 20
- Cook Time: 30
- Category: Main Dishes
- Method: Baked
- Cuisine: Italian Inspired
- Serving Size: 1 serving
- Calories: 304
- Fat: 15.1g
- Carbohydrates: 11.3g
- Fiber: 3.1g
- Protein: 27.4g
Keywords: meatloaf sheet pan