Sicilian Stuffed Meatloaf (gluten and grain free) | Better Meal Plans

Sicilian Stuffed Meatloaf (gluten and grain free)

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Sicilian Stuffed Meatloaf (gluten and grain free) //

by Dr. Meghan Birt of Just Enjoy Food

Meatloaf may not be the greatest name for a main dish. But I love the versatility of meatloaf and how you can customize it and fill it with delicious flavors. Meatloaf can include nuts, veggies, cheese, bacon, eggs or stuffed with cheese. This meatloaf recipe is grain free and has a Sicilian/ Italian flavor to it and is a stuffed rolled up meatloaf. It definitely isn’t the meatloaf recipe that I grew up on, but this has become one of our favorites.


  • 1 lb grass-fed ground beef
  • 1 egg
  • 2 cloves garlic, minced
  • 1/2 medium onion, finely chopped
  • 2 Tbs chopped flat-leaf parsley
  • 1/2 teaspoon pink salt
  • 1/2 teaspoon pepper
  • 1 cup baby spinach leaves
  • 6 slices free-range turkey bacon, cooked
  • 8 slices raw cheddar cheese or crumbled chevre goat cheese


  • Preheat oven to 400 degrees F
  • Add beef and next 6 ingredients in a mixing bowl and mix ingredients together with your hands (or a spatula if you’re more comfortable). Mix until combined but be careful not to overmix
  • Place a piece of parchment paper on a baking sheet and place the meat in the middle of it
  • Flatten out meat with your hands into a thin layer: about 1/3 inch thick. Cover meat with turkey bacon, cheese and spinach and then roll the meat, using the parchment paper to help roll up into a large loaf
  • Try to keep all of the filling stuffed into the loaf when you roll it up. With mine I lost a few pieces of spinach but kept the bacon and cheese stuffed inside
  • Cook meatloaf 35 minutes and let sit for 10-15 minutes before cutting it into slices. That will allow the juices to go back into the meat for more flavor and it will also be easier to slice
  • Slice with a serrated knife and serve

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