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Momma's Healthy Meatloaf

This healthy meatloaf recipe is a simplified version of a family favorite.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 2134.7 kcal

Equipment

  • 1 Loaf Pan 9x5-inch, for baking the meatloaf
  • 1 Large Skillet For sautéing vegetables
  • 1 Large Mixing Bowl For combining meatloaf ingredients
  • 1 Instant-Read Thermometer Crucial for verifying internal temperature (160°F/70°C) for food safety
  • 1 Cutting Board and Knife For dicing and mincing vegetables

Ingredients
  

Main

  • cooking spray
  • 1 tablespoon olive oil
  • 1 green bell pepper diced
  • ½ cup diced sweet onion
  • ½ teaspoon minced garlic
  • 1 pound extra-lean 95% ground beef
  • 1 cup whole wheat bread crumbs
  • ¾ cup shredded carrot
  • ¾ cup shredded zucchini
  • 2 large eggs
  • salt and ground black pepper to taste
  • ¼ cup ketchup or to taste

Instructions
 

  • Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x5-inch loaf pan with cooking spray.
  • Heat olive oil in a large skillet over medium heat; cook and stir bell pepper and onion in hot oil until onion is translucent and bell pepper is softened, 5 to 10 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Remove the skillet from heat.
  • Combine ground beef, bread crumbs, carrot, zucchini, eggs, salt, pepper, and bell pepper mixture in a large bowl; mix well using your hands. Press mixture into the prepared loaf pan.
  • Bake in the preheated oven until no longer pink in the center, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
  • Spread ketchup over meatloaf and continue baking until bubbling, about 5 minutes more.

Notes

To enhance flavor, consider a splash of Worcestershire sauce or balsamic vinegar in the meatloaf mixture for added umami. For an even more complex flavor profile, lightly caramelize your onions and bell peppers during the sautéing process. Avoid overmixing the meatloaf components; gentle handling ensures a tender, not tough, final product. For presentation, you can create a more vibrant glaze by mixing the ketchup with a teaspoon of brown sugar and a dash of apple cider vinegar before spreading it on. Always allow the meatloaf to rest for 5-10 minutes after baking before slicing to redistribute juices, ensuring a moister slice.