Gluten Free Meat & Veggie Loaf

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 400.3
  • Total Fat: 26.0 g
  • Cholesterol: 140.4 mg
  • Sodium: 125.1 mg
  • Total Carbs: 13.2 g
  • Dietary Fiber: 2.6 g
  • Protein: 27.2 g

View full nutritional breakdown of Gluten Free Meat & Veggie Loaf calories by ingredient
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Number of Servings: 12


    Ground beef, lean, 32 oz - GRASS FED
    Ground Pork, 16 oz - PASTURED
    Oats, 1 cup
    Whole Milk / Vitamin D, 1 cup
    Egg, fresh, 3 large
    Zucchini, 3 cup, grated
    Carrots, raw, 2 cup, grated
    Onions, raw, 3 cup, chopped
    Garlic, 5 clove
    Cumin, Oregano, Thyme to Taste
    S&P To Taste


Soak oats in milk in large bowl. Set aside.
Cook onions in oil or butter of your choice. Add garlic.
Meanwhile, grate all vegetables (adding others to your liking)
Remove onion and garlic, place in bowl with oats.
Cook veggies for 5-10 minutes until softened. Add to bowl.
Season this mixture with cumin, thyme, oregano or any other combination of spices you desire.
LET COOL then add 3 eggs, lightly beaten.
Add 3 lbs. of meat and mix with hands, as little as possible so thoroughly mixed but not mashing too much.
Using pan you cooked onions in, take small patty of meat mixture and cook yourself a tester. Adjust seasonings to taste.
Line 2 loaf pans with plastic wrap. Divide mixture into 3 - 2 parts into the loaf pans, one part shaped into loaf on baking sheet (allows more surface are to be cooked for browner, crispier outside!) Freeze loaf pans until set, then pop out of pan, wrap with more plastic wrap and freeze until needed.
Cook at 400 for 30-60 minutes (cooking time will depend on shape and size of loaf) until cooked through.
Optional: Make glaze out of ketchup/hot sauce/brown sugar - adds calories but is delicious

Serving Size: 3 loafs, 2 for freezing 1 for now!

Number of Servings: 12

Recipe submitted by SparkPeople user 30BEFORETHIRTY.

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