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A serving of clean eating meatloaf on a white plate with steamed vegetables.

Clean Eating Meatloaf

This clean eating meatloaf is packed with flavor and nutrients, made with lean ground meat and a medley of finely chopped vegetables. A simple glaze adds a touch of sweetness and tang.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 slices
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 1.5 lbs lean ground turkey or grass-fed beef
  • 1 cup finely chopped mushrooms
  • 1/2 cup finely grated carrots
  • 1/2 cup finely chopped bell pepper
  • 1/2 cup almond flour (or gluten-free oat flour)
  • 1/4 cup unsweetened almond milk (or your preferred milk)
  • 1 large egg
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon Worcestershire sauce (ensure clean ingredients, or use tamari for gluten-free)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
Glaze (optional but recommended)
  • 1/4 cup sugar-free ketchup (or homemade with tomato paste and a touch of maple syrup)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard

Equipment

  • oven
  • loaf pan
  • baking sheet
  • parchment paper
  • large mixing bowl
  • small bowl
  • meat thermometer

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and prepare a loaf pan by lightly greasing it or lining a baking sheet with parchment paper.
  2. In a large bowl, combine the chopped mushrooms, grated carrots, minced bell pepper, minced garlic, and fresh parsley.
  3. Add the almond milk, egg, Worcestershire sauce, oregano, salt, and pepper to the bowl, mixing well to combine with the vegetables.
  4. Add the ground meat and almond flour, then gently mix by hand until just combined to avoid overmixing.
  5. Transfer the mixture to the prepared loaf pan or form an oblong loaf on the parchment-lined baking sheet.
Cooking
  1. For the optional glaze, whisk together sugar-free ketchup, apple cider vinegar, and Dijon mustard in a small bowl.
  2. Bake for 30 minutes, then remove if glazing to brush half of the glaze over the top before returning to the oven.
  3. Continue baking for 20-30 minutes until the internal temperature reaches 160°F (71°C), applying the remaining glaze for the last 10 minutes if desired.
  4. Once cooked, remove the meatloaf from the oven and let it rest in the pan for 10-15 minutes to allow the juices to redistribute.
  5. Slice and serve.

Notes

For variation, try different vegetable combinations like finely diced celery or zucchini. If you don't have almond flour, you can use gluten-free oat flour. Ensure your Worcestershire sauce is gluten-free if needed. Resting the meatloaf is crucial for moisture and flavor. Serve with a side of steamed green beans or a fresh salad for a complete meal.