Classic Healthy Meatloaf Meal Prep
Enjoy a delicious and healthy meatloaf that's perfect for meal prepping. This recipe uses lean ground meat and fresh vegetables to create a flavorful and satisfying dish.
Equipment
- Oven
- Baking Sheet
- Loaf Pan
- Large Mixing Bowl
- Whisk
Ingredients
Meatloaf
- 1.5 lbs Lean Ground Meat 93/7 lean ground beef or a mix of beef and ground turkey
- 1/2 cup Breadcrumbs Panko or whole wheat breadcrumbs
- 1 Egg large
- 1/4 cup Milk any milk
- 1/2 Onion small, finely diced
- 1/2 Bell Pepper finely diced (any color)
- 2 Garlic cloves, minced
- 1 tablespoon Worcestershire Sauce
- 1/4 cup Ketchup or sugar-free alternative, plus extra for topping
- 1 tablespoon Dijon Mustard
- 1 teaspoon Dried Herbs Italian seasoning blend
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/4 cup Grated Zucchini or Shredded Carrots Optional
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper or greasing a loaf pan.
- In a large bowl, whisk together the egg, milk, Worcestershire sauce, ketchup, and Dijon mustard.
- Add the diced onion, bell pepper, minced garlic, dried herbs, salt, pepper, and any optional vegetables to the wet ingredients and mix thoroughly.
Mixing and Baking
- Combine the lean ground meat and breadcrumbs with the wet mixture, then gently mix until just combined, being careful not to overmix.
- Shape the mixture into a free-form loaf (about 9x5 inches) on the baking sheet or press it into a loaf pan.
- Spread an extra layer of ketchup over the top of the loaf and bake for 50-60 minutes, or until the internal temperature reaches 160°F (71°C).
Resting
- After baking, remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing and serving.
Notes
For best results, avoid overmixing the meatloaf mixture to keep it tender. Letting the meatloaf rest after baking helps it retain moisture and makes it easier to slice.