Jaw Dropping Lasagna Stuffed Meatloaf

by Leanne Vogel on January 5th, 2012


Healthful Pursuit - Leanne Vogel

On with the eats…

I love roasted vegetable lasagna, Kevin loves meatloaf. But I only had time to make one of them this past weekend.

Then I thought to myself, self: why decide between the two?

Ohhh yes, now we’ll never have to choose again.

Jaw Dropping Lasagna Stuffed Meatloaf

Gluten free, Dairy free

Now you can enjoy roasted vegetable lasagna and meatloaf in the same meal! This meatloaf has a hefty middle layer of lasagna, adding a bold flavor and beautiful presentation. The leftovers freeze well for lunches prepared in advance, or make a killer meatloaf sandwich the following day. Eat up, there may be nothing left when you go for seconds!

Ingredients


Roasted veggies:

  • 4 mushrooms, diced
  • 1/2 red onion, diced
  • 1/2 red pepper, diced
  • 1/2 cup broccoli florets, cut into bite sized pieces
  • 2 cloves garlic, minced
  • 1 small zucchini, diced
  • 1 tbsp coconut oil, melted
  • 1/4 tsp Himalayan rock salt
  • 1/4 tsp dried basil
  • 1/4 tsp dried oregano
  • pinch ground pepper


Meat loaf:

  • 1 tbsp coconut oil
  • 1 small yellow onion, diced
  • 2 celery sticks, diced
  • 2 lbs ground grass fed and finished bison
  • 2 eggs
  • 1/4 cup tomato paste
  • 1 beef bouillon cube mixed with 1/4 cup hot water – I used GoBIO! Organic Beef Bouillon Cubes
  • 3/4 cup quinoa flakes
  • 2 tbsp ground flax seed
  • 1/4 tsp Himalayan rock salt
  • pinch ground pepper


Layering:

  • 1/2 cup marinara sauce
  • 1/2 cup daiya cheese, mozzarella
  • 2 no cook rice pasta lasagna noodles

 

Directions

  1. Preheat oven to 375F and line a baking sheet with parchment or silicon mat.
  2. Place mushrooms, onion, pepper, broccoli, garlic, and zucchini on baking mat. Top with coconut oil, salt, pepper, basil and oregano.
  3. Roast in the oven for 40 minutes, flipping the veggies at the 20 minute mark. Once complete, reset oven to 350F and set aside.
  4. Meanwhile, sauté onion and celery in coconut oil on medium-low heat until translucent. Sprinkle with salt and pepper, and transfer to a large bowl.
  5. Add bison, eggs, tomato paste, broth, quinoa flakes, and flax in the large bowl. Wet hands and mix until fully incorporated.
  6. Transfer half of the bison mixture to well greased 8×4 loaf pan. – I highly suggest you use a silicon loaf pan so that the loaf can be pulled out easily and placed on a plate to display layering.
  7. Top bison mixture with 1/4 cup marinara sauce, followed by half of the roasted vegetable mix, half of the daiya cheese, top with 2 lasagna noodles side by side and repeat one more time, ending with cheese.
  8. Top the lasagna layer with remaining bison mixture, make smooth with hands.
  9. Cook in the oven for 75-85 minutes, or until meat thermometer reads 160F.
  10. Once complete, allow to sit for 10 minutes before cutting.

Makes 6-8 servings.

After dinner the ladies and I had a cuddle and play session. There’s no better way to work off dinner than being chased around the house by your 2 dogs.

Guh, I love them so much!

Do you have pets? What activities do you like doing with them the most?

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Author Information: Leanne Vogel, Alberta, Canada
Leanne Vogel is a Holistic Nutritionist with a passion for healthy treats, whole food eats, and balanced living.
http://www.healthfulpursuit.com

 


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