It’s been a hell of a long time since I made a meatloaf. I mean… a really really really long time. Almost 5-6 years or something? I’m not really sure why either. It’s a quick and easy part of dinner that can be tossed together in no time at all. Plus, it can be made to be pretty damn healthy too!
So, after discussing meatloaf with a group of friends last week, I decided that it was high time for me to make another meatloaf. This time though? We’re going old-school and classic with this loaf of meat.
I started this meatloaf out by using the base recipe from the one that I made some years back now. I did make a few changes. For instance, using lean beef and the classic tomato sauce. The only tricky part with this meatloaf is seasoning it. Usually when a traditional meatloaf is made people tend to use ketchup. But, we’re not doing that here because of the salt factor.
I don’t like products telling me how salty my food should be. I can do that for myself! I added about 1/2 Tsp. of salt and 1/4 Tsp. black pepper to the meat mixture and then seasoned the tomato mixture on top of the meatloaf before adding it on. You’ll want that top sauce to be a little on the salty side since it’s what’s going to give your loaf an added boost of flavor.
There you have it! A veggie loaded healthified version of a traditional meatloaf. I served mine with some mashed red potatoes and called it a day. Good stuff, folks. Good stuff!
TheSkinnyFork.com A delicious classic meatloaf that's lightened up and loaded with veggies! Make this meatloaf ahead of time and toss in the oven for a quick weeknight dinner. Prep Time: 5 Minutes • Cook Time: 1 Hour
Servings: 5 • Serving Size: 1 Slice • Calories: 248 • Fat: 9 g • Saturated Fat: 3 g • Carb: 14 g • Fiber: 2 g • Protein: 30 g • Sugar: 4 g • Sodium: 402 mg
• 1 1/4 Lb. Extra Lean Ground Beef
• 1/2 C. Grated Zucchini, Squeeze Dry
• 1/2 C. Whole Wheat Bread Crumbs
• 1/4 C. Grated Carrot
• 6 Oz. Unsalted Tomato Sauce
• 2 Tbsp. Tomato Paste
• 2 Whole Large Eggs
• 1/2 Medium White Onion, Diced
• 1/2 Medium Green Bell Pepper, Diced
• 2 Cloves Garlic, Minced
• Salt & Pepper to Taste
Directions:
Preheat the oven to 350 degrees F. and lightly coat the inside of a loaf pan with non-stick cooking spray and set aside.
Mix all ingredients, except for half of the tomato sauce and half of the tomato paste, into a large bowl until well combined.
Press the meat mixture lightly into the prepared loaf pan.
Whisk together the remaining tomato sauce and tomato paste. Top the meatloaf with the tomato mixture and bake for 55-60 minutes.
Remove from the oven and allow to cool for a few minutes before slicing into 5 equal sections to serve.
You can prepared this up to 24 hours ahead of time. Just keep covered with saran wrap in the fridge until ready to bake.
Step-by-Step Photos:
Nutritional Claims: Dairy Free • Milk Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Sulphite Free • Kosher
