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A serving of clean eating meatloaf on a white plate with steamed vegetables.

Clean Eating Meatloaf with Tangy Glaze

This Clean Eating Meatloaf features lean ground meat, a medley of finely diced vegetables, and a delicious tangy glaze. It's a nutritious and satisfying meal perfect for a healthy dinner.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 slices
Calories 350 kcal

Equipment

  • Oven
  • Large skillet
  • Large mixing bowl
  • Baking dish or parchment-lined baking sheet
  • Small bowl
  • Whisk

Ingredients
  

For the Meatloaf:

  • 1 ½ lbs lean ground meat (lean ground turkey or 90/10 ground beef)
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 large carrot finely grated or very finely diced
  • 1 stalk celery finely diced
  • 1 cup rolled oats (or gluten-free quick oats)
  • 1 large egg lightly beaten
  • ¼ cup unsweetened almond milk (or other milk alternative)
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • Salt and black pepper to taste
  • Olive oil (or water/broth for oil-free) for sautéing

For the Glaze:

  • ¼ cup tomato paste (or unsweetened ketchup)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup (or honey)
  • 1 teaspoon Dijon mustard

Instructions
 

Prep the Veggies

  • Preheat your oven to 375°F (190°C). Sauté the finely diced onion, garlic, carrot, and celery in olive oil until softened, about 5-7 minutes, then let them cool slightly.

Combine Ingredients

  • In a large mixing bowl, combine the cooled vegetables, ground meat, rolled oats, beaten egg, almond milk, parsley, oregano, thyme, and season with salt and pepper.

Mix Gently

  • Gently mix all ingredients together using your hands until just combined, being careful not to overmix.

Shape the Loaf

  • Transfer the mixture to a baking dish or parchment-lined baking sheet and shape it into a loaf, approximately 8-9 inches long and 4-5 inches wide.

Glaze and Bake

  • Whisk together tomato paste, apple cider vinegar, maple syrup, and Dijon mustard for the glaze. Spread half of the glaze over the meatloaf and bake for 45 minutes; then spread the remaining glaze and bake for another 10-15 minutes until the internal temperature reaches 160°F (71°C) for beef or 165°F (74°C) for turkey.

Rest and Serve

  • Once cooked, remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing and serving.

Notes

For even cooking, ensure your loaf is uniformly shaped. Adjust seasoning based on your preference. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.