Home Gluten-Free RecipesMain IngredientBeef The Best Gluten-Free Stuffed Meatloaf with Mushroom, Spinach, And Cheddar Cheese Recipe

The Best Gluten-Free Stuffed Meatloaf with Mushroom, Spinach, And Cheddar Cheese Recipe

by Elyse the Gluten-Free Foodee
Gluten-Free Stuffed Meatloaf with Mushroom and Cheddar Cheese

Meatloaf is the perfect weeknight meal, but let’s be honest, it doesn’t have the best reputation. It’s known for being a little boring and uninspired; however, we’re going to change that today. This recipe for a Gluten-Free Stuffed Meatloaf with Mushroom, Spinach, and Cheddar Cheese is neither boring or uninspired. It is delicious and sure to make any meal just a little more special. Let’s get to cooking.

Gluten-Free Stuffed Meatloaf with Mushroom, Spinach, And Cheddar Cheese

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 shallot, chopped
  • 2 cloves garlic, minced
  • 12 ounces sliced mushrooms
  • 1 tablespoon olive oil
  • 1/4 teaspoon of salt, pepper, granulated garlic, granulated onion (to season the mushrooms)
  • 1/4 teaspoon of salt, pepper, granulated garlic, granulated onion (to season the spinach)
  • 1lb raw spinach
  • 3 lbs ground beef
  • 1 1/2 cups gluten-free breadcrumbs (President’s Choice or Aurora)
  • 1⁄2 cup minced parsley or 4 tbs parsley paste
  • 1⁄4 cup ketchup
  • 2 eggs, beaten to blend
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • 1⁄2 teaspoon granulated garlic
  • 1⁄2 teaspoon granulated onion
  • 2 cups grated aged white cheddar cheese

Directions

  • Chop onion and shallots.
  • Mince garlic.
  • Cut stems off spinach and cut leaves into 3/4 inch strips.
  • Rinse spinach.
  • Wilt the spinach in about 1 inch of boiling salted water and then drain. 
  • In another pan heat oil in skillet over medium heat.
  • Add onions, shallots and sauté until translucent.
  • Add garlic and let it become fragrant.
  • In a separate pan, heat 1 tbs of oil.
  • Add half of the onion, shallot, garlic mixture, and then add in wilted spinach. Sauté.
  • In the other pan add in mushrooms cook until browned and liquid evaporates.
  • Season each pan with 1/4 teaspoon of salt, pepper, granulated garlic, granulated onion to season the mushrooms.
  • Set both pans aside aside and let cool. 
  • Grate your aged cheddar cheese and set aside.
COOKING HINTS:
1. If you want more of a pate texture in the middle of your meatloaf you can choose to puree the mushroom and onion mixture.
2. If you grate your cheese on the smaller grate it will produce a finer shred that creates an even layer of cheese that melts well.
  • Preheat oven to 350F degrees (175C).
  • Line a large cookie sheet or sided pizza pan with foil and parchment paper and set aside.
  • Mix beef, gluten-free breadcrumbs, parsley, ketchup, 2 eggs, salt, pepper, granulated garlic, and granulated onion, until well combined.
  • Place two long pieces of plastic wrap over lapping on the long side so it is double width on your counter or work surface.
  • With the meat, create a large rectangle shape, that is about 1/4 inch thick and even.
  • Spread cooled spinach filling in an even layer leaving about a 1/2 inch boarder all the way around.
  • Next spread mushroom filling over the spinach, leaving the ½ inch border on all sides.
  • Cover mushrooms with an even layer of grated cheese.
  • Starting on the long end, roll up “jelly roll” fashion. Allow the plastic wrap to help you roll the meatloaf. Once you pull it over one fold press down to help the meat hold. Then peel the plastic back and repeat until it is rolled completely. Don’t let the plastic wrap get in the meatloaf. Once it is completely rolled in the plastic wrap, pat it into a compact shape. You can even twist the end of the plastic wrap to help seal the ends.
  • Use the plastic wrap to help move the loaf onto the tray then unwrap from the plastic wrap, and place in the oven. Seam side down.
  • Bake for 1 hour or until done
  • Pour off any drippings.
  • Let stand 10 minutes before slicing.

Tip:

  • This meatloaf can be made a few hours ahead of time, if kept in the refrigerator. Just place it in the fridge wrapped in it’s plastic wrap. This will also help prevent cracking.
  • Leftovers reheat really well if eaten on their own or made into sandwiches. If sliced thin it makes a decadent grilled cheese sandwich.
  • Pairs well with mashed white or sweet potatoes and a salad.

This gluten-free stuffed meatloaf with mushroom, spinach, and cheddar cheese is moist and delicious and we hope you enjoy it as much as we do.

Gluten-Free Stuffed Meatloaf with Mushroom and Cheddar Cheese

Gluten-Free Stuffed Meatloaf with Mushroom and Cheddar Cheese

Print Recipe/Tips
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 shallot, chopped
  • 2 cloves garlic, minced
  • 12 ounces sliced mushrooms
  • 1 tablespoon olive oil
  • 1/4 teaspoon of salt, pepper, granulated garlic, granulated onion to season the mushrooms
  • 1/4 teaspoon of salt, pepper, granulated garlic, granulated onion to season the spinach
  • 1lb raw spinach
  • 3 lbs ground beef
  • 1 1/2 cups gluten-free breadcrumbs (we used President’s Choice or Aurora)
  • 1⁄2 cup minced parsley or 4 tbs parsley paste
  • 1⁄4 cup ketchup
  • 2 eggs, beaten to blend
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • 1⁄2 teaspoon granulated garlic
  • 1⁄2 teaspoon granulated onion
  • 2 cups grated aged white cheddar cheese

Instructions

  • Chop onion and shallots.
  • Mince garlic.
  • Cut stems off spinach and cut leaves into 3/4 inch strips.
  • Rinse spinach.
  • Wilt the spinach in about 1 inch of boiling salted water and then drain.
  • In another pan heat oil in skillet over medium heat.
  • Add onions, shallots and sauté until translucent.
  • Add garlic and let it become fragrant.
  • In a separate pan, heat 1 tbs of oil.
  • Add half of the onion, shallot, garlic mixture, and then add in wilted spinach. Sauté.
  • In the other pan add in mushrooms cook until browned and liquid evaporates.
  • Season each pan with 1/4 teaspoon of salt, pepper, granulated garlic, granulated onion to season the mushrooms.
  • Set both pans aside aside and let cool.
  • Grate your aged cheddar cheese and set aside.
  • Preheat oven to 350F degrees (175C).
  • Line a large cookie sheet or sided pizza pan with foil and parchment paper and set aside.
  • Mix beef, gluten-free breadcrumbs, parsley, ketchup, 2 eggs, salt, pepper, granulated garlic, and granulated onion, until well combined.
  • Place two long pieces of plastic wrap over lapping on the long side so it is double width on your counter or work surface.
  • With the meat, create a large rectangle shape, that is about 1/4 inch thick and even.
  • Spread cooled spinach filling in an even layer leaving about a 1/2 inch boarder all the way around.
  • Next spread mushroom filling over the spinach, leaving the ½ inch border on all sides.
  • Cover mushrooms with an even layer of grated cheese.
  • Starting on the long end, roll up “jelly roll” fashion. Allow the plastic wrap to help you roll the meatloaf. Once you pull it over one fold press down to help the meat hold. Then peel the plastic back and repeat until it is rolled completely. Don’t let the plastic wrap get in the meatloaf. Once it is completely rolled in the plastic wrap, pat it into a compact shape. You can even twist the end of the plastic wrap to help seal the ends.
  • Use the plastic wrap to help move the loaf onto the tray then unwrap from the plastic wrap, and place in the oven. Seam side down.
  • Bake for 1 hour or until done
  • Pour off any drippings.
  • Let stand 10 minutes before slicing.

NOTES/TIPS

If you want more of a pate texture in the middle of your meatloaf you can choose to puree the mushroom and onion mixture. If you grate your cheese on the smaller grate it will produce a finer shred that creates an even layer of cheese that melts well. This meatloaf can be made a few hours ahead of time, if kept in the refrigerator. So you would place it in the fridge wrapped in it’s plastic wrap. This will also help prevent cracking. Leftovers reheat really well if eaten on their own or made into sandwiches. If sliced thin it makes a decadent grilled cheese sandwich. Pairs well with mashed sweet potatoes and a salad.

Did You Try This Recipe or These Tips?
How did it go? Let us know in the comments. Tag us on Instagram at @Gluten_Free_Foodee..

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