Clean Meatloaf
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Clean Meatloaf
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Guest blogger Ivy Larson shares a clean meatloaf recipe with hidden veggies.
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Ingredients
- 2 1/2 cups carrots peeled and coarsely chopped
- 1 onion medium, coarsely chopped
- 6 cloves garlic peeled
- 1/4 cup fresh thyme leaves or 1 tablespoon dried
- 1 cup Shiitake mushrooms stemmed
- 2 tablespoons extra virgin olive oil
- 2 1/2 teaspoons Himalayan pink salt divided
- 11 tablespoons ketchup I use "clean" homemade ketchup
- 1/2 cup rolled oats old-fashioned, gluten-free
- 1/2 cup hemp milk unsweetened, plain
- 2 tablespoons Worcestershire sauce gluten-free
- 2 teaspoons Dijon mustard
- 1 large egg pasture-raised
- 1 pound ground turkey pasture-raised, or lamb or beef
- fresh parsley chopped, for garnish
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Instructions
- Preheat the oven to 375 degrees and set a large pan of water on the bottom oven rack (the steam it creates will help to keep the meatloaf moist). Line a rimmed baking sheet with parchment paper.
- Put the carrots, onion, garlic, and thyme in a food processor. Process until minced, but be sure to stop before the mixture turns into a paste. Transfer the mixture to a bowl.
- Place the shiitake mushrooms in the food processor and process until just minced then set aside.
- Heat the oil in a large skillet over medium heat. Add the onion-carrot mixture and cook for about 6 minutes, until the onion begins to soften. Add the mushrooms to the skillet, season with 1/2 teaspoon of the salt, and cook until both the onion and mushrooms are soft, 5 to 6 minutes. Set the cooked vegetable mixture aside to cool.
- In a large mixing bowl, combine 3 tablespoons of the ketchup, the oats, hemp milk, Worcestershire sauce, Dijon mustard, egg, and remaining 2 teaspoons of salt. Use a wooden spoon to mix the ingredients until just combined. Add the cooked vegetables and the turkey to the bowl and mix with clean hands until the ingredients are just combined—do not overmix.
- Place the meatloaf mixture on the prepared baking sheet and shape into a mounded rectangular loaf about 9 inches long, 5 inches wide, and 2 1/2 inches tall. Brush the top with the remaining 1/2 cup ketchup and bake for 50 to 55 minutes, until a thermometer inserted in the middle of the meatloaf reads 160 degrees. Remove the meatloaf from the oven and let it rest for at least 15 minutes before serving. Garnish with chopped parsley before serving, if desired.
Notes
- We recommend organic ingredients when feasible.
- Conventional ketchup is loaded with refined sugar and not the healthiest ingredient to add if you are trying to make a clean meatloaf recipe. However, did you know that ketchup can be made sweetened with "whole food" dates? It's easy to make your own clean ketchup recipe with pureed dates, but Tesse Mae's Organic Ketchup is a truly delicious store-bought alternative if you are not up for making your own!
- Nutrition Facts Clean Meatloaf Amount Per Serving Calories 407 Calories from Fat 171 % Daily Value* Fat 19g29%Saturated Fat 4g25%Cholesterol 136mg45%Sodium 1390mg60%Potassium 882mg25%Carbohydrates 27g9%Fiber 5g21%Sugar 10g11%Protein 27g54% Vitamin A 13720IU274%Vitamin C 13.8mg17%Calcium 135mg14%Iron 3.8mg21% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 407
- Calories from Fat 171
- % Daily Value*
- Fat 19g
- 29%
- Saturated Fat 4g
- 25%
- Cholesterol 136mg
- 45%
- Sodium 1390mg
- 60%
- Potassium 882mg
- 25%
- Carbohydrates 27g
- 9%
- Fiber 5g
- 21%
- Sugar 10g
- 11%
- Protein 27g
- 54%
- Vitamin A 13720IU
- 274%
- Vitamin C 13.8mg
- 17%
- Calcium 135mg
- 14%
- Iron 3.8mg
- 21%
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