Jaw Dropping Lasagna Stuffed Meatloaf

Are you ready for the winner?

*drum roll please!*

The winner of the snack ATTACK prize pack is Gina, who said “Holy amazing giveaway! This is awesome :) I have so many fav snack foods that it’s so hard to choose: veggies+hummus, spoonfuls of nut butter, any GF desserts, & the list goes on! By the way, just found your blog & I love it :)”

Congratulations Gina, you’re one lucky lady! I’ll be emailing you shortly.

Gosh, that was fun! Everyone had such fantastic snack suggestions. Here is a recap of some of some of my favorites:

  • Pretzels dipped in pumpkin butter
  • 1/4 cup of popcorn kernels air popped and topped with 1/4 cup of dried cherries and 1/4 shaved Parmesan cheese
  • Sweet potato chips with cinnamon or Zucchini chips with oregano
  • Banana slices with tahini

Each of them are so original. I’m intrigued by the popcorn + dried fruit combo. Sounds oddly delicious.

Thanks to each and every one of you that participated :)

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
Recipe type: Gluten free, Dairy free
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
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!
Roasted veggies:
  • 4 mushrooms, diced
  • ½ red onion, diced
  • ½ red pepper, diced
  • ½ cup broccoli florets, cut into bite sized pieces
  • 2 cloves garlic, minced
  • 1 small zucchini, diced
  • 1 tablespoon coconut oil, melted
  • ¼ teaspoon himalayan rock salt
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • pinch ground pepper
Meat loaf:
  • 1 tablespoon coconut oil
  • 1 small yellow onion, diced
  • 2 celery sticks, diced
  • 2 lbs ground grass fed and finished bison
  • 2 eggs
  • ¼ cup tomato paste
  • 1 beef bouillon cube mixed with ¼ cup hot water – I used GoBIO! Organic Beef Bouillon Cubes
  • ¾ cup quinoa flakes
  • 2 tablespoon ground flax seed
  • ¼ teaspoon himalayan rock salt
  • pinch ground pepper
  • ½ cup marinara sauce
  • ½ cup daiya cheese, mozzarella
  • 2 no cook rice pasta lasagna noodles
  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 ¼ 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.

View Nutritional Information (once on page scroll down)

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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    • Thanks Crystal! It’s a really old recipe, but SO good!

  1. Wow. I’ll have to give this one a shot. I’ve tried meatloaf so many times and have hated every version. I like that you’ve used quinoa instead of bread crumbs. I’ve been convinced for quite some time that my aversion to meatloaf is really all about the bread crumbs. Now I have an alternative am an eager to try meatloaf one more time. Thank you for the inspiration!

    • I share your meatloaf hatred. We must have had meatloaf at least 2 days a week while I was growing up. Blah! But this tastes so different, it’s like meatloaf on steroids! Please let me know how you like it when you try it, Deidra!

  2. The recipe looks amazing. I think I will play around with some lasagna noodle substitutes so that I can enjoy this as a low carb dish.

    We have 2 daschunds (Blitz & Bailey) and love to go hiking or to the dog park with them. They have so much personality and energy.

    • You could try eggplant instead of the noodles, or just ditch the noodles entirely and use just veggies. It’ll be great either way.

      Dogs are full of personality and energy, I had no ideal how strong of a personality dogs had until we got 2 of them. They are both so different and unique! Sounds like you have a lot of fun with your dogs!