Hidden Veggie Meatloaf

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After five years, this AIP Meatloaf recipe is still one of the most popular on our blog and I thought it was time I gave the recipe a little update to reflect some of the changes I’ve made over the years. The addition of some cassava flour really helps improve the texture, while still maintaining a nice juicy flavor.

If you have a food processor, this recipe could not be any simpler. Just use the machine to shred the vegetables, then mince the garlic, herbs, and onions in a second batch. If you are really looking to up the nutrient density, add some grated liver to the mixture. A great way to hide some veggies and organ meats from either yourself or your family members!

5.0 from 5 reviews
Hidden Veggie Meatloaf
Prep time
Cook time
Total time
Serves: 6
  • 2 pounds ground beef
  • 1 cup shredded carrot
  • 1 cup shredded parsnip
  • 3 cloves garlic, minced
  • 2 tablespoons fresh herb blend (thyme, rosemary, and/or sage), minced
  • ½ yellow onion, minced
  • ½ cup cassava flour
  • 1 teaspoon sea salt
  • 4 ounces uncured bacon
  1. Preheat your oven to 375 degrees F.
  2. In a large bowl, combine the beef with all of the ingredients except for the bacon. Using your hands, massage gently to combine thoroughly. Transfer the mixture to a loaf pan, using your hands to press it into the bottom and sides of the dish.
  3. Arrange a few slices of bacon across the top of the mixture. Bake for 50-60 minutes, or until the bacon is browned and the loaf has reached an internal temperature of 150 degrees F. Set aside to fully cool and allow the meat to reabsorb any liquid released during cooking.
A food processor makes prepping the vegetables and herbs for this recipe a breeze. After using the shredder blade to process your carrots and parsnips, pulse the herbs and garlic with the processing blade to finely mince. Add the onions and pulse until the desired consistency is reached.


About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.


  • luz says

    hi 🙂 can I use something else rather than the cassava flour? thank you!

    • Mickey Trescott says

      Luz – I have not tested anything else. Sorry!

    • Noelle says

      Hi! I am currently making this with coconut flour–I think it’ll work fine. Cassava is NOT my friend 🙁

      • Renee says

        Me neither! It makes my mouth itch, so I’ve stopped having it. Did it work out with coconut flour?

  • Shelley says

    O.K., I am ready to try and introduce organ meats. If I am going to ask my clients to do it, then I need to learn how to transition to using organ meats. But I HATE the taste of liver. If I were to sneak some in, how much would be enough to get some nutritional benefit, but not enough to make me gag? hehe

    • Mickey Trescott says

      Hi Shelley! Great question! I would start by adding a couple of tablespoons, and increasing from there. I’d say if you can work up to 1/4 cup ground liver per couple pounds of meat that would be great! A lot of folks use this to “hide” organ meats from themselves.

  • Kasia says

    Hello Mickey! Thanks a lot for this recipe 😍 I made this today and it was soooooo tasty! I added around 250 gram of turkey’s liver and it works great. Actually I love turkey’s liver, so next time maybe I will add more 😉 It can be also a great dish for family’s meeting for Christmas. Love it, thank you! 💖 PS. All the very best in New Year 😊🤗

    • Mickey Trescott says

      Kasia, awesome to hear the turkey liver worked out for you! Happy New Year to you as well!

  • Lisa R says

    WIll this freeze well if I freeze it AFTER Ive cooked it? I know fresh herbs don’t freeze well but I’m wondering if they are cooked in the burger, if that makes a difference in the quality after thawing.

    • Mickey Trescott says

      Hi Lisa! As long as you seal it up, this will freeze well. I haven’t had issues freezing cooked herbs.

  • Heather says

    I made this tonight, and it was delish!! Juicy and flavorful! I used 85% lean beef, and there was quite a bit of grease in the bottom of the loaf pan that the meatloaf sat in. It was tasty, but I don’t want all the grease next time, so I’m not sure how I’ll remedy that, but I will definitely be making this again! Thank you!

    • Mickey Trescott says

      Hi Heather! Mine usually soaks it up as it cools, but if you find extra, perhaps your bacon was too fatty and just use a slice less!

  • Susan says

    I made this tonight, and I really like this updated version much better. It was really time saving not to saute all of the veggies as the other recipe called for, and therefore, I didn’t need to wait until the veggies cooled before assembling the meatloaf. I could probably still saute all of the veggies if I want to, but if I’m crunched for time, this shortcut is very helpful. 🙂

  • Clarissa says

    I love this meatloaf. Fantastic.
    I will say if you skip the bacon – which we do – add some salt. I’m going to try another teaspoon.

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