In large bowl, slightly beat egg. Then add everything else except for the ground beef. Stir everything together until well mixed. Next incorporate ground beef. Form into loaf in the middle of a 9x13 pan. Bake at 350 for about 35 minutes or until well done.

Recipe submitted by Kerri, Keller, TX

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I would be interested in the "author's" comments on what was so special about this recipe. Example: "This recipe has a nice balance of flavors ......". I need a little extra "inspiration" before I would try to make it based on the ingredients alone.

Thanks, however, for sharing!
# Posted By marianna | 4/7/08 7:24 AM
Well, I'm not the "author" but I did try this recipe out.

The meatloaf was very tender and moist, you could taste the herbs and the coconut water vinegar and agave nectar give it a nice flavor, slightly sweet, and savory. The carrots and celery need to be cut into very small pieces or shredded, but they too add a nice crunch.

The only con in this recipe as far as I'm concerned is that it was a bit crumbly, but that's just the way it is since it is a gluten free recipe and does not have bread crumbs like the traditional meatloaf recipes. You probably could try adding an extra egg, but I'm not sure how that would turn out. Overall, I think this is a great recipe for those who want gluten free and like vegetables in their meatloaf.
# Posted By Sarah | 4/7/08 8:04 PM
This tastes awesome! Granted it was a bit crumbly, but I did add more tomato sauce and some rolled oats. I love the chopped up carrots since it adds a new texture and taste that I have not had in meatloaf before, plus, it gets my 2 yr old to eat SOME kind of vegetable without him knowing it. Next time, I will even add some spinach and no one will notice. I have to say, that the creative alternative to ketchup, which was by manually making your own in this recipe (vinegar, agave nectar, etc) gave this recipe so much of a more vibrant flavor than had I used regular store-bought ketchup!!
# Posted By Ingrid | 5/1/08 9:20 AM
I was surprised at how moist and flavorful this was! I subbed finely chopped green peppers for the celery/carrot and added a bit more tomato sauce. It is a bit crumbly but in a moist way, it's not like a brick! Thanks very much for the recipe.
# Posted By Stacie | 1/28/11 7:27 AM
I tried this recipe last night and it was quite tasty. We are on a very restrictive diet which prohibits grains, beans, corn and un-fermented dairy for a time and this was a welcome main dish treat ;) I did double the eggs and added more garlic and it held together pretty well. I ended up cooking it for 60 min due to the extra eggs. It was very moist and still fell apart a bit, but the flavor was good. If you expect it to taste like a regular meat loaf with bread crumbs, you will be disappointed. However, being grain-free, it tasted great to us ;) Don't be afraid to add more seasonings, it can use some more strong flavor ;)
# Posted By Erika | 7/15/11 1:31 PM
LOVE this recipe!!! Even my daughter who is a picky eater really liked it!! Instead of celery I added fresh spinach. I'm going to double the recipe so we can have leftovers!
# Posted By Teri | 11/26/11 3:44 PM
In the comments people keep mentioning agave nectar but I don't see it in the recipe. Am I missing something? Also I would love to see the nutritional values on all recipes because I am eating low-carb and this seems fairly low-carb since there are no grains in the recipe.
# Posted By Stacey | 1/16/12 1:15 PM
Maybe making it into mini-meatloaves would help with the crumblieness (and reducing the cooking time).... I'm going to try it - with sugar free ketchup or BBQ sauce on top :)

Jill, Artisan Jewelry Designer
# Posted By Jill | 8/15/12 3:51 PM
I've been reading everyone's comments and it seems that this recipes turns out a crumbly meatloaf. If you've not worked with grass-fed beef before it's important to know/remember that grass-fed meats have less fat than grain-fed meats therefore requiring less cooking time. Generally grass-fed meats cook to a safe temperature in about 1/3 of the time as the same grain-fed meat does. As always it's best to use a meat thermometer to check the temperature to ensure proper cooked temperature but grass-fed meat can be checked for doneness much sooner than grain-fed meats. Just a friendly tip.
# Posted By Julie | 9/12/13 8:32 PM
I'm definitely trying this recipe. I like the last tip on the difference between grass fed & grain fed beef regarding cooking time. Has anyone tried maple syrup or honey instead of agave? I've been hearing so much negative about agave. Just curious!
# Posted By Ann | 3/14/14 10:49 AM
Ann - Honey or maple will be just fine. I will be updating the recipe to nix the agave (not a fan of it!).
# Posted By Sarah S. | 3/14/14 12:46 PM
Don't go by the temp and time on this recipe or you will be eating tar tar. Go higher on the temp 375 @ 1 hour. Although the recipe above said until done. But give me a break. It needs way longer. Ingredients smelt divine. Can't wait to try in in another half an hour.
# Posted By Kelsey | 6/11/14 6:37 PM

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