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Mini Meatloaf with Vegan Mashed Potatoes and Broccoli: Gluten Free + Egg Free

9:35 PM

Holy crap, what a week. We had two very wonderful puppies come stay with us, sleep in our bed, and make us sneeze. They were fun, for real; I've been begging Tanya to let me get a puppy for months! This was our first opportunity to "play parents" together, coordinating our schedules to take care of the little monsters. I took them for walks and Tanya picked up the poo (which I have a feeling comes as no surprise). 

Mya is white, Reese is brown.

In addition to playing with puppies, we went to a theme park, celebrated my dad's birthday at a beer festival (Do you know what friends with Celiac are good for? Designated driving at beer festivals!) and grilled surf-n-turf with my family on Sunday. We sincerely hope your weekend was as marvelous as ours!

The other fabulous occurrence this weekend was the weather. 70˚ days whisper of impending autumn, my favorite, most gustatory season. Cinnamon, pumpkin, squash... I frequented Starbucks for my first pumpkin chai of the season and it was love.

With Fall in the air, we decided to make a hearty dinner of gluten free, egg free meatloaf paired with vegan mashed potatoes and broccoli. These are mini, because everything tastes better in miniature form, but you could easily make one larger loaf.

Prep Time: 25 minutes
Cook Time: 30 minutes
Oven Temp: 350˚F


2 lbs. ground beef
1 large carrot
1/4 cup chopped onion
1/2 green pepper
3 cremini mushrooms
1 large clove garlic
2 tsp fresh oregano
2 tsp fresh thyme
2 tsp borsari salt
1/2 breadcrumbs (about 3 slices of gluten free bread)
1/4 cup tomato sauce (or tomato free sauce!)
1 tbsp sriracha
enough dairy free mozzarella cheese to top your loaves, if you'd like!

1 bunch of broccoli
olive oil
5 small redskin potatoes
butter alternative
milk alternative

1. Sauté Your Veggies
Chop your carrots, onion, green pepper, mushrooms, and garlic. Sauté them in a little bit of olive oil over medium heat.

2. Cook Your Potatoes
Wash and cube your potatoes, then place them in a pot of cold water. Bring the pot to a boil and allow them to simmer until soft (about 20 minutes).

3. Make Breadcrumbs
Remember that bread I tried to use for chicken sandwiches? It was not even remotely edible in bread form, so I stuck it in the freezer and we pulled it out for this recipe. Rough chop three pieces, then pulse them in a food processor until they're crumbly.

4. Mix Your Meat
Combine the vegetables, herbs, breadcrumbs, salt, sriracha with your meat. Add the tomato sauce last; because it works as a binder, you may need to adjust the amount you use depending on the moisture level of your bread. Ours was incredibly dry so we used a quarter cup, but you may need to use less.

5. Throw Your Meat in Loaf Pans
Tanya balls the meat and quite literally throws it into the little loaf molds, then packs it down. She swears this is the secret to awesome meatloaf. We topped half of our loaves with dairy free mozzarella, which turned out to be a great decision! Put it into a 350˚F oven for about 25 minutes, or until they reach 165˚F.

6. Roast Your Broccoli
Wash and chop your broccoli. Toss it in a little bit of olive oil, plus salt and red pepper flakes, then put it on a parchment-lined baking sheet and put it into the oven next to your meatloaf. It should roast for ten to fifteen minutes, or until it's nice and tender.

7. Mash Yo' Taters
By this time, the potatoes should be soft and ready to mash! We did this by hand, and then mixed in a butter alternative, some salt, and a splash of coconut milk.

We topped this meatloaf in a tomato free BBQ sauce; I'll post that recipe later this week!


See you soon,
Becky + Tanya

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