Awesome and Healthy Meatloaf

"I came up with this recipe when I was unable to find exactly what I was looking for in my cookbooks. I hope you enjoy it as much as we did!"
 
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photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
Ready In:
1hr
Ingredients:
15
Yields:
7 mini loaves
Serves:
3-4
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ingredients

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directions

  • Spray a skillet with cooking spray.
  • Add the first nine ingredients and saute for 10 minutes on medium heat. Allow to cool to room temperature (put in the frig to speed things up).
  • In a large bowl mix ground beef, egg, salt, pepper, 1/2 of the tomato sauce, and the vegetable mixture.
  • Pat into 7 small meatloaves and place on foil lined baking sheet that has been sprayed with cooking spray.
  • Top each loaf with the remaining tomato sauce.
  • Bake at 350 for 30 minutes.
  • Enjoy!

Questions & Replies

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  1. spdermonkey
    If i want to make one large meatloaf instead of the mini ones what temperature and cook time would i bake this at? Thank you, Amy Daugherty (:
     
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Reviews

  1. katied38
    LOVED this recipe! I doubled the recipe and made 7 loaves which was perfect. Used half beef half turkey to make it even healthier. I also sweated the zucchini as others suggested and the meatloaf was perfectly moist, not too soupy at all. I added 1 tsp worcestershire sauce to add a bit of zing (my mom always used it, so I figured why not). After making it twice I found that the best way to get a nice crust was to bake it for 30 min, then broil for 5 min, then put the sauce on and broil for another couple min. So good!
     
  2. tyguy543
    Great Recipe. Suggestion for people who say that this meatloaf is to moist is becasue zucchini containts alot of water. You should shread the zucchini with a cheese grater into a bowl and salt alittle to release the liquid (just like you do with eggplant), and then take and squeeze the shreeded zucchini into the sink and then start your Awesome and Healthy Meatloaf! Enjoy!
     
  3. Tim964
    This was a great, no bread, meatloaf. Mine was not to soupy as others stated and the flavor and texture were great. One thing I did differently was in regard to forming the loaf. The recipe said to make this into 7 small loaves. I think each would have been very tiny loaves. I divided this in half and made two loaves, and baked at 350 for about 40 minutes.
     
  4. Julita Z.
    I doubled the recipe, used venison, I put half of the whole mixture in a ceramic baking dish and baked it. Another half went into a glass loaf pan and froze it for a rainy day. The frozen one thawed before baking. I, my husband and kids ages: 3, 5, and 8 all loved it. My 5 year old ordered the meatloaf for her 6th birthday! Delicious! Thank you!
     
  5. Dustyurquhart D.
    Why not increase the amount and make into real meatloaf as we do in Australia, do you not know the bigger the better. It is fantastic when used cold in a sandwich , Husband's will kill for it after the first taste. We all know that it is alway's better next day. A MAN.
     
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Tweaks

  1. Molly C.
    Used a muffin pan.
     
  2. Lighthouse Rita
    I used Baby Ray BBQ sauce on the top of each loaf instead of tomato sauce.
     

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