Think classic meatloaf… but with a wholesome twist that would make any Midwest mom proud. Tender, hearty, and secretly loaded with veggies, this version keeps the nostalgia but gives your heart and blood sugar a well-deserved break.
Ingredients
- Lean ground beef (1 pound, 95% lean)
- Rolled oats (1/2 cup, uncooked)
- Egg white (1 large)
- Low-sodium vegetable broth (1/4 cup)
- Yellow onion (1/4 cup, finely chopped)
- Carrots (1/4 cup, very finely grated)
- Garlic powder (1 teaspoon)
- Dried thyme (1 teaspoon)
- Black pepper (1 teaspoon)
- For the glaze, mix together these two ingredients:
- Low-sodium ketchup (1/4 cup)
- Dijon mustard (1 tablespoon)
Step-by-Step Instructions
- Turn your oven on to a nice 375°F. Grab your biggest mixing bowl and toss in the ground beef, rolled oats, single egg white, low-sodium veggie juice, chopped onion, grated carrots, garlic powder, thyme, and black pepper.
- Use your hands to mix everything together, but don’t overdo it. Mix only until the ingredients are just combined.
- Shape the meat mixture into a loaf shape right on a baking sheet lined with parchment paper, or put it into a 9×5-inch loaf pan. Then, spread your simple glaze evenly over the top of your meatloaf.
- Slide the meatloaf into the preheated oven. Bake for 45-55 minutes, or until the internal temperature hits 160°F.
- Let the meatloaf rest for a mandatory 10 minutes before you slice it. This keeps it moist and juicy. Now, slice it up and enjoy!
Nutritional Information (Per Serving)
- Calories: 210
- Protein: 24g
- Carbohydrates: 12g
- Fiber: 3g
- Fat: 7g
- Serving Size: 6 servings