Meatloaf is just one of those things that totally grosses me out unless it’s my mom’s recipe or I make it myself. There’s just something about picturing someone else’s hands mooshing it all together that…I can’t. even. deal with.
But the beauty of homemade meatloaf is you can sneak SO many veggies into it [all my veggies were on their way to the veggie graveyard and needed to be used, so I threw in whatever I could find in my fridge]! This recipe will be toddler, family AND husband approved! and I bet they won’t even know you snuck so many greens in! SO meatloaf, smeatloaf, double boatloaf, you’ll be loved, not hated.
- 1 pound 99% organic, grass fed lean ground beef, chicken, or turkey
- 2 handfuls fresh organic spinach
- 1 handful fresh organic kale
- 1/2 organic zucchini, peeled
- 1/2-1 organic carrot, peeled
- 1/4-1/2 cup organic onion, chopped
- 3-4 slices or crusts of Ezekiel bread
- 1/2 tablespoon organic minced garlic
- 1 tablespoon Worcestershire sauce [homemade preferred for clean eating or find clean version at your local market]
- 1/4 cup Chili sauce [homemade preferred for clean eating; it’s basically just tomato paste and vinegar]
- Optional: 1-2 eggs [can make egg-less but it won’t hold up like a slice; it will crumble, but still taste amazing
- 2 tablespoons sweet & spicy mustard
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- Spray coconut oil or grape seed oil [to coat loaf pan]
- Preheat oven to 350F
- In food processor, add greens, veggies, and bread and pulse until completely chopped up into tiny pieces
- In large mixing bowl add meat, food processor blend and all remaining ingredients.
- Mix everything together, by hand, until thoroughly mixed [It will look green and gross and ugly and you’ll be thinking “Ew, there’s no way this will taste good!” But I promise, it will!]
- Add mixture into sprayed or nonstick pan
- Add a mixture of 1/4 cup chili sauce and 2 tablespoons sweet + spicy mustard to top
- Cover with foil and bake at 350 for 1 hour and 15 minutes.
- Let cool, slice, and enjoy!
I paired this with my Sassy & Sweet Brussels and my dinner tonight was healthy, DELISH, and Ten Day Trim Approved! This will be making its way to week 2’s menu! I prepped this for dinner during Tanner’s afternoon nap, so all I had to do was throw it in the oven that I preheated while he ate dinner. While I gave him a bath and got him to sleep it cooked away, and was done perfectly in time for me to enjoy hot! A miracle!
Sorry this post is my first ever picture-less post, because I didn’t use an egg and it fell apart like….meat pie. haha.
Hey Shelley! I think I’m going to make this tonight, it sounds really good! Question though, what recipe do you use for the chili sauce? I googled it and all I can find is like sweet chili sauce or ones for huge batches. I have tomato paste and vinegar just don’t know the measurements. THANKS!