Gluten-Free Mashed Potato-Stuffed Meatloaf

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

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
• 1 (12 ounce) can tomato sauce, divided

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.