Everyone loves a classic meatloaf! Here’s my Healthy Meatloaf recipe that’s not only delicious but also ideal for meal prep
If you are in need of more healthy dinner ideas, check out my Teriyaki Salmon, Healthy Shrimp Scampi, and 15-Minute Beef And Broccoli.
In This Post You'll Find:
I’ll tell you right off the bat: You are going to love this Healthy Meatloaf! It's the kind of recipe that you'll come back to again and again.
The ingredients are simple, meaning this is a clean-eating recipe. Plus, it’s a breeze to make – you simply mix the ingredients together and put the mixture in a meatloaf pan.
Pop it into the oven and let the flavors blend into a juicy and tender dish that is fabulous any night of the week. After 45-50 minutes, the oven has done the work.
Voila! Dinner is prepared and pairs well with yummy Low-Carb Cauliflower Mashed Potatoes or Baked Carrot Fries.
Getting hungry? Let’s make this Healthy Meatloaf!
Ingredients For Healthy Meatloaf
Ground Beef: I use 85/15, which means 85% lean and 15% fat. You could go leaner and use a 93/7 but the flavor will not be quite as good, since you'll have less fat. You could also do a mix of 50% 85/15, and 50% 93/7.
Almond Meal: This is a great way to help the meatloaf retain moisture and to add more bulk without adding refined breadcrumbs. You can also use rolled oats if you prefer. Both will not be noticeable in the finished meatloaf.
Italian Parsley: The flavor boost is amazing in this healthy meatloaf recipe.
Freshly Grated Parmesan Cheese: I love to add the cheese, but you can omit it if you want a dairy-free recipe.
Step By Step Instructions
Step 1: Preheat your oven to 325 degrees Fahrenheit.
Step 2: In a large bowl, place all of the ingredients. You’ll need beef, almond meal, parsley, salt, pepper, and egg.
Step 3: Mix the ingredients with a fork until mixed, but do not overmix.
Step 4: In a small bowl add the glaze ingredients, which are tomato sauce, coconut sugar and dry mustard.
Step 5: Put the meat mixture into a 9x5 inch loaf pan.
Step 6: Spread the glaze over the top.
Step 7: Usually 45-50 minutes or until a meat thermometer reads 160 degrees F
Step 8: Let the healthy meatloaf rest for 5 minutes before slicing.
FAQs
What Is The Secret To Moist Meatloaf?
To make a moist meatloaf, I use 85% lean ground beef and 15% fat. This fat ratio ensures that the dish is moist. I don’t recommend a higher ratio of fat (because there is the chance that your meatloaf will become greasy instead of moist).
Here's some other factors:
- I use almond meal. It helps to retain the moisture as opposed to it draining away. I like to use almond meal instead of breadcrumbs to make the meatloaf gluten-free. But breadcrumbs work as well.
- Don’t overmix the ingredients. Doing so can result in a dryer, tougher meatloaf. Just mix until the ingredients are combined. When adding the ingredients to the pan, don’t compress the meat too much because it may take longer to cook. This risks a dryer meatloaf, too.
- Lastly, let the meatloaf rest for 5 minutes before slicing. If you slice it right away, you’ll see the juices flowing out. Letting it rest and reach a lower temperature ensures the juices remain.
Should Meatloaf Be Covered While Baking?
I don’t cover the meatloaf. If you bake the recipe at a low temperature, your meatloaf will cook evenly and will not dry out. Some people cover with foil to keep the top of the meatloaf from drying out. But when the dish is cooked at a low temperature with a glaze on top, you do not have that issue.
Use an instant-read meat thermometer to check for doneness. This way you do not dry out the meatloaf by overcooking. Having an uncovered meatloaf makes this easy to do, also!
What To Put On Top Of Meatloaf Instead Of Ketchup
I make a delicious glaze. Tomato sauce, coconut sugar, and dry mustard are all you need to make this appetizing glaze. You can also use barbecue sauce, creamy balsamic mushroom sauce, or even leave it plain.
How To Store Meatloaf
Store this healthy meatloaf in the refrigerator for up to 4 days. I like to store it in glass meal prep containers.
For help on finding the right air-tight containers, check out my post on The Ultimate Guide To Meal Prep Containers.
To freeze, wrap the meatloaf and store it in an airtight container in the freezer for 3-4 months.
To reheat, let it thaw in the fridge overnight and then reheat.
