Italian-Style Mini Meatloaf & Vegetable Sheet Pan (Gluten & dairy-free)
Ingredients
For the meatloaves
- 1 lb ground beef
- ¼ lb ground pork
- ¼ 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
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 1serving | Calories: 304kcal | Carbohydrates: 11.3g | Protein: 27.4g | Fat: 15.1g | Fiber: 3.1g