Healthy Meatloaf Recipe

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These are healthy meatloaf recipe list that you may want to try out the next time you crave this savory dish. By adding healthier ingredients, you will be able to have all the servings you want without increasing more inches on your waistline. If you want to get the best meatloaf recipe that is comparable to a Dutch, Belgian,  and German treat, a meatloaf will be best served when smoked when baked.

Meatloaf Recipe #1 - Grain-Free Meatloaf withFlax Seed, Fennel, and Tomatoes, Fennel ( Gluten-Free - Low-Carb)



This meatloaf recipe comes with and idea of using flax seed meal instead of bread crumbs so the meatloaf would be grain free. Flax seeds contains very rich in nutrients ( besides omega-3 fatty acids, the seeds are rich in both kinds of fiber and they also contain a phytoestrogen called lignans )



original recipe: Kalyn's Kitchen - Grain-Free Meatloaf

Ingredients:
  • 1/2 cup flax seed meal (Bob's Red Mill)
  • 2 lbs. lean ground beef (< 10% fat)
  • 1 cup finely chopped slow roasted tomatoes ( you can use sun-dried tomatoes (rinse with hot water if oil packed) or well-drained roasted canned tomatoes )
  • 1 T ground fennel (Penzeys)
  • 1 T dried parsley
  • 2 eggs slightly beaten
  • 1 T garlic powder
  • 1 T dried basil
  • 1 pkg. (19.5 oz.) hot turkey Italian Sausage
  • 1 tsp. Vege-Sal (or 1/2 tsp. salt)
  • 2 T dried chopped onion

Directions:

  1. Preheat oven to 375 F. Spray roasting racks or loaf pan with non-stick spray.
  2. Remove ground beef and turkey sausage links from refrigerator and let come to room temperature. In bowl, combine garlic powder, dried parsley, dried onion, , dried basil, ground fennel, Vege-sal or salt, and flax seed meal. (I purposely used dried herbs since I wasn't adding much binder to the meatloaf and I didn't want added moisture.)
  3. Squeeze turkey sausage out of casings in small pieces into the mixing bowl. Break ground beef into pieces and place in same bowl. Add tomatoes, and eggs to meat mixture and use your hands to combine well. Try to mix the meat enough to get spices and eggs evenly distributed without overmixing.
  4. Shape meat into two loaves. I prefer to bake meatloaf on a roasting rack as shown, so the fat can drip out. This meatloaf doesn't have a lot of fat, but using a rack also browns the meatloaf well on three sides.
  5. Bake until the meatloaf is well done, 165F on the meat thermometer.  When I originally baked this in my toaster/convection, it was done in 1 hour 15 minutes.  This time it took about 1 hour 30 minutes in my large oven.  Cutting one meat loaf open is the still a good way to see if the inside is done to your liking (Remember this contains turkey and needs to be fairly well done.)



Meatloaf Recipe #2 - Healthy Meatloaf Muffins




Carbs 24g / Fat 8g / Calories 299 / Fiber 1g / Sodium 724mg / Protein 27g



original recipe: Meatloaf Muffins - a Healthy Makeover

Ingredients:
  • 1 ½ pounds ground beef, extra lean (raw)
  • ¼ tsp dried marjoram
  • ½ cup finely chopped onion
  • ¼ tsp freshly ground black pepper
  • 1 cup finely crushed fat-free saltine crackers (about 20)
  • 2 garlic cloves, minced
  • 2 tsp Worcestershire sauce, divided
  • 1 tsp olive oil
  • ¼ tsp dried thyme
  • 1 cup ketchup, divided (1/2 cup each)
  • 2 large eggs
  • 1 tsp dried oregano
  • ½ cup chopped baby bella mushrooms
  • 2 T spicy brown mustard
  • ½ tsp dried basil
  • ½ cup finely chopped carrot

Instructions:

  1. Preheat oven to 350°.
  2. Spray a muffin pan with non-stick spray.
  3. Heat the olive oil in a large nonstick skillet over medium heat. Add onions, carrots, mushrooms, dried oregano, minced garlic and 1 tsp Worcestershire sauce
  4. Saute 2 minutes or until carrots are tender.  Remove from heat and cool
  5. Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl
  6. Spoon the meat mixture evenly into 12 muffin cups
  7. Top each with 2 teaspoons ketchup
  8. Bake for 35 minutes or until they reach 160° using a meat thermometer.  Let cool for 5 minutes
  9. Serves 6 (2 muffins per serving)