HOME FOOD Recipe: Gluten-Free Stuffed Meatloaf with Mushroom, Spinach, and Cheddar Cheese
Gluten Free Mushroom Spinach Cheddar Cheese Stuffed Meatloaf

Recipe: Gluten-Free Stuffed Meatloaf with Mushroom, Spinach, and Cheddar Cheese

by Elyse V

Meatloaf is a quintessential meal on any weeknight. However, meatloaf sometimes gets a bad wrap for being dry and boring. That’s why we kicked it up a notch with this gluten-free stuffed Meatloaf with Mushroom, Spinach, and Cheddar Cheese.

I had never made a meatloaf before I made this one so it was a bit ambitious to start with a stuffed one. I think my cooking confidence has been upped with the practice I’ve been getting in quarantine so I was willing to take the chance. In the end, it wasn’t difficult, it turned out amazing and it was delicious. In fact, it was such a crowd pleaser that I’ve made it multiple times since.

Gluten-Free Stuffed Meatloaf with Mushroom and Cheddar Cheese


  • 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


  • 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 sepate 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.

  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.


  • 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.

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. Let us know if you try this recipe? Do you have your own go-to meatloaf recipe? Please share with us in the comments.

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