Now that it’s officially fall, my family is craving heartier meals. Growing up, I loved meatloaf. But who needs all the extra fat and calories?
After some tinkering in the kitchen, my version sneaks in more veggies and healthy ingredient swaps—without sacrificing flavor.
The best part? This recipe makes a big batch so you may be able to enjoy it for several nights. Freeze any extra leftovers and save for another night!
2 lbs. ground beef
1/2 c. red pepper, finely chopped
1/2 c. cilantro, finely chopped
1 c. onion, finely chopped
1/2 c. mushrooms, finely chopped
1/3 c. almond meal
4 cloves garlic, minced
2 tsp. coconut aminos
1 tsp. black pepper
2 tsp. Himalayan sea salt
1 tsp. oregano
1 tsp. cumin
1 tsp. paprika
1/2 T. olive oil
2 T. tomato paste
2 T. olive oil
Heat oven to 350° F. Mix all meatloaf ingredients in large bowl until combined, being careful not to overwork the meat. Shape into long loaf in glass dish.
Bake for 30 to 45 minutes. (It is done when it is still slightly pink inside.) Meanwhile, mix tomato paste with olive oil in a bowl and set aside.
Take loaf out of oven and cover with tomato paste topping. Place back in oven for 2 to 5 more minutes. Let cool 5 to 10 minutes before serving.
Looking for more healthy meal ideas? Check out my recipe archive!