Gluten-Free BBQ Meatloaf: Packed with Veggies and Protein

Coach Natalie’s Veggie-Filled BBQ Meatloaf is a delicious, nutrient-rich twist on the classic comfort dish. Packed with lean organic ground beef and turkey, this recipe delivers a high-protein meal that supports muscle health and keeps you full longer. The added veggies boost the fiber and antioxidant content, while ground flaxseed provides heart-healthy fats and omega-3s. Not only is this meal low in carbs and gluten-free, the leftovers can also be frozen, making it a perfect option for balanced, healthy eating.

Ingredients:

2 teaspoons extra virgin olive oil or olive oil spray for greasing

¼ cup almond flour crackers like Simple Mills

¼ cup ground flaxseed

1 pound organic grass-fed ground beef - 90% lean

1 pound organic ground turkey

1 whole white onion finely diced

1 whole yellow or red bell pepper finely diced 

⅓ cup crumbled feta or plant-based cheese like Follow Your Heart feta

¼ cup chopped scallions (white and green parts)

1 (8-ounce) jar BBQ sauce (I prefer Primal Kitchen)

1 large egg, lightly beaten

1 tablespoon coconut aminos

1 tablespoon Worcestershire sauce

½ small jalapeno, stemmed, seeded,and diced (optional)

1 tablespoon minced garlic

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ teaspoon smoked paprika

¼ cup chopped fresh cilantro for serving

sliced fresh jalapeno for serving, optional

Directions:

1. Preheat the oven to 400 degrees.

2. Drizzle or spray bottom of an 8-cavity mini loaf tin or a standard muffin tin with olive oil and set aside.

3. Place the crackers in a ziplock plastic bag, and crush them with the bottom of a glass to create a fine powder (or use a food processor).

4. Add the ground beef, ground turkey, onion, bell pepper, cheese, scallions, 1/4 cup of the BBQ sauce, egg, ground flax, coconut aminos, Worcestershire sauce, jalapeno (if using), garlic, salt, pepper, and smoked paprika. Mix gently to combine.

5. Divide the meat mixture into the cavities of the prepared loaf pan or muffin tin, and smooth the top of each mini loaf with a silicone spatula.

6. Bake for 20 minutes.

7. Carefully remove the pan from the oven and spread the remaining BBQ sauce over the top of each loaf.

8. Return the pan to the oven for 10 more minutes, or until the internal temperature of one of the mini loaves reaches 165 degrees (Note: if you're using a regular muffin tin instead of a mini loaf pan, the cooking time may be shorter due to the smaller size of each meat loaf.)

Serve with the fresh cilantro and if you like a little kick, the sliced jalapenos.