Favorite Meatloaf
Serves 8
This meatloaf get a nutrition boost from pureed veggies. It’s a simple, satisfying spin on a classic that comes together quickly and is perfect for leftovers. The best part is you can adapt it with whatever veggie you have on hand.
Ingredients:
- 2 pounds lean ground beef
- 1 egg, beaten
- ¼ cup milk
- 1 cup plain oatmeal
- ¼ cup ketchup or tomato sauce
- ¼ tsp salt
- ¼ tsp pepper
- 1 medium onion, finely chopped
- ½ cup broccoli puree
- ½ cup carrot puree
Making Veggie Purees:
- Wash, peel, and dice the vegetables you want to puree. You can even buy frozen vegetables.
- Place them in a steamer basket and cook until they are soft.
- Add vegetables to a food processor or blender and blend until smooth. Add a bit of the cooking water to get a smoother texture if needed. If you don’t a blender or food processor, mashing with a potato masher or fork will work too.
Directions:
- Preheat oven to 350°.
- In a large bowl, mix all ingredients. Press mixture into a large, greased casserole dish.
- Bake uncovered until the internal temperature reaches 165° and it is no longer pink in the middle (about 45-50 minutes for a large loaf pan). Cooking times will vary based on size of baking dish and thickness of meatloaf.
Tip: to cut down on cooking time, try baking in muffin tins for personal sized mini-meatloaves, or rolling into meatballs.
Nutrition Information:
Calories: 175
Carbohydrates: 7 g
Fat: 5 g
Protein: 23 g
Sodium: 235 mg