Gluten-Free Italian-Inspired Meatloaf
A hearty meatloaf combining ground beef and Italian sausage with mozzarella, parmesan, and aromatic vegetables. The addition of Italian seasoning and a tangy Dijon-ketchup glaze creates deeper flavor than traditional versions. Perfect for family dinners when you want comfort food with an Italian twist. The almond flour keeps it gluten-free while maintaining moisture, and the cheese blend adds richness throughout every slice.
Ingredients
- 1 Tbsp grass-fed butter or ghee, or avocado oil
- 1 medium onion, finely chopped
- 2 ribs celery, finely chopped
- 1 large carrot, finely chopped or shredded
- 3 fresh garlic cloves, pressed
- 1 Tbsp Italian seasoning
- 2 lb lean ground beef
- 1 lb ground Italian sausage
- 1 large egg, beaten
- 1 cup mozzarella, freshly shredded
- ½ cup ground parmesan cheese
- ½ cup almond flour
- sea salt and ground pepper, to taste
- 2 Tbsps Dijon mustard
- ¼ cup homemade ketchup
Instructions
- 1
Preheat oven and line loaf pan with parchment paper
- 2
Heat skillet over medium heat and melt butter
- 3
Add onion, celery, carrot, garlic, and Italian seasoning to skillet and saute for about 5 minutes, stirring frequently
- 4
Combine ground beef, sausage meat, egg, mozzarella, parmesan, almond flour, salt and pepper in large bowl
- 5
Transfer cooked vegetables to meat bowl and stir thoroughly to combine
- 6
Whisk mustard and ketchup together in small bowl
- 7
Transfer meat mixture to prepared pan and spread ketchup mixture over top
- 8
Bake until internal temperature reaches 160F
- 9
Rest for 10 minutes before slicing and serving
Tips
Let the meatloaf rest for 10 minutes after baking to help it hold together when slicing and prevent crumbling.
Make sure vegetables are completely cooled before mixing with raw meat to prevent the mixture from becoming too warm.
Use a meat thermometer to ensure the internal temperature reaches exactly 160F for food safety without overcooking.
Good to Know
Refrigerate up to 4 days when well sealed
Can be assembled and refrigerated overnight before baking
Slice and serve over mashed potatoes with steamed vegetables
Common Mistakes
Don't skip resting time to avoid crumbly slices when cutting
Don't overmix the meat mixture to avoid dense texture
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I freeze this meatloaf?
Yes, wrap tightly and freeze up to 3 months. Thaw overnight in refrigerator before reheating.
What if I don't have almond flour?
Substitute with regular breadcrumbs or crushed crackers in the same amount for binding.
How long does leftover meatloaf keep?
Properly stored in refrigerator, it stays good for up to 4 days and reheats well.