This is a fantastic way to make a meatloaf without gluten or a sugary glaze. It also incorporates a surprise element of carrots in the meatloaf to help retain moisture and add great flavor.
Calories
503 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Spray a 2 1/2-quart baking dish (either a 9-inch square or a 7x11-inch) with cooking spray.
Step 2
Mix together ground beef, crushed cereal, 2/3 of the tomato sauce, carrots, parsley, eggs, garlic, salt, and pepper until well combined.
Step 3
Press 1/2 of the beef mixture into the prepared pan. Spread mashed potatoes on top, then spread remaining beef mixture on top of that. Cover with foil.
Step 4
Bake in the preheated oven for 45 minutes. Remove foil and top with remaining tomato sauce. Sprinkle Italian cheese blend over top.
Step 5
Return to the oven and bake until cheese is completely melted or begins to gently brown, 10 to 15 more minutes.
Step 6
Cool for 15 minutes before serving.
Ingredients
¾ teaspoon salt
2 large eggs
¼ cup chopped fresh parsley
1 clove garlic, minced
1 ½ pounds lean ground beef
¾ teaspoon ground white pepper
cooking spray
1 cup shredded Italian cheese blend
1 cup finely shredded carrots
3 cups prepared mashed potatoes
1 ½ cups crispy rice cereal squares (such as Rice Chex®), finely crushed
