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Gluten Free Meatloaf (Farmer's Market Meat Loaf)

Super-moist meat loaf packed with veggies & flavor

Course Dinner
Cuisine American
Keyword Meatloaf
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 servings
Calories 243 kcal
Author Holly Sander


  • 2 tablespoons olive oil
  • 2 medium onions, finely chopped
  • 3/4 cup finely chopped scallions, including the green
  • 3 carrots, finely chopped
  • 2 sticks celery, finely chopped
  • 2 red or orange bell peppers, seeded and finely chopped
  • 2 teaspoons minced garlic
  • 2 teaspoons salt
  • 1 teaspoons pepper
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground nutmeg
  • 3 eggs, well-beaten
  • 1/3 cup Simply Heinz Ketchup (contains no partially hydrogenated oil or high fructose corn syrup)
  • 1/2 cup almond milk
  • 2 pounds lean ground beef chuck
  • 1 pound lean ground turkey sausage
  • 3/4 cup gluten free bread crumbs (or almond meal)


  1. Preheat the oven to 375 F.
  2. Heat the olive oil in a heavy skillet, and add the onion, scallions, carrots, celery. Cook, stirring often, for about 8 minutes. Add the garlic and peppers and cook for another 7 minutes. Set aside in a bowl and allow to cool until they can be handled.
  3. Combine all dry seasonings with eggs in a mixing bowl, and beat well. Add the ketchup and milk, then blend thoroughly.
  4. Add the beef, turkey, and bread crumbs to the egg mixture. Ensure that the vegetables are sufficiently cooled, then add them and mix thoroughly.
  5. Place the meat loaf on a cookie sheet lined with parchment paper, with damp hands, form the mixture into a rectangle approximately 17 x 6 ½ x 1 ½ inches (resembling a long loaf of bread).
  6. Bake for 35 to 40 minutes or until a meat thermometer (inserted in the middle) reads 165 degrees. Allow the meat loaf to rest for 20 minutes before slicing and serving.

Recipe Notes

For a quick gluten-free alternative to bread crumbs, swap them out for almond meal.   It turns out equally delicious both ways.