How to Make Gluten Free Meatloaf Squares

The meatloaf base includes added goodness with everyday staples like grated carrot and crushed Rice Chex cereal. Feel free to get creative and fold in other healthy additions like chia seeds or flax seed. Cubed Cheddar, chopped fresh herbs, sundried tomatoes and chopped black olives will boost the “Umami” factor and elevate this simple recipe to gourmet status.

Half of the meatloaf mix is pressed into a casserole dish and topped with prepared mashed potatoes. Having the potatoes incorporated right into the meatloaf makes this a complete meal! Top potato with the remaining meatloaf mixture and glaze with ketchup before baking. Feel free to stir some Sriracha into the ketchup for a spicy version.

Feel free to play around with flavours a bit. Try substituting mashed yams for the potatoes and glazing the meatloaf with barbecue sauce. Or add some ground turmeric to the potatoes for a healthy and colourful kick. Bake until golden brown and cooked through (a meat thermometer inserted into the centre should register 165°F (75°C).

Cut meatloaf into squares and serve with a side salad or steamed veggies for a satisfying meal the whole family will enjoy.

Keep leftovers covered in the fridge for up to 3 days. Add leftover meatloaf to a baguette with grainy mustard and arugula for a delectable lunch.