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Veggie-Loaded Gluten-Free Meatloaf Muffins

Veggie-Loaded Gluten-Free Meatloaf Muffins
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Who doesn’t LOVE meatloaf, especially when it’s gluten-free and loaded with veggies? This gluten-free meatloaf recipe is great for a family dinners or a night in with friends.  Serve it with a side of mixed greens and sautéed mushrooms. No one will ever know it’s gluten-free, so don’t be worried about serving it to your gluten-loving friends!


1 Lb 85% or 90% lean ground beef (I prefer grass-fed)
1 carrot, shredded
1/2 white or yellow onion, diced
2 cloves garlic, minced
1/4 cup fresh spinach, chopped
1/4 cup fresh broccoli, chopped finely
1/2 pepper, diced  (any color is fine)
2 tbsp gluten-free worcester sauce (Lee & Perrins is great option)
2 eggs
3/4 cup cooked brown rice
2 tbsp dried oregano
1/4 cup spicy catsup, plus a little extra to top off muffins (you can use regular catsup if you don’t want these spicy)
Salt and pepper to taste

Note: If you’d like a sugar-free version, leave out the worcester sauce and replace the catsup with unsweetened catsup or tomato paste. 


Combine all ingredients  in a large bowl – make sure to mix them well together. Grease muffins cups with oil (I use coconut oil) and then fill each cup to the top with the meatloaf mixture. Use your extra catsup to top off each muffin.

Bake at 350 degrees for 25-30 minutes, or until muffins reach a temperature of at least 160 degree.

Serve and enjoy to your gluten-free dinner guests!

 Photo by Adamphoto and found at