For an equally flavorful, lower-fat version, try the Herb-and-Veggie Turkey Loaf. Shorten prep time by using jarred minced garlic and preshredded carrots, which you can also use in Salad With Red Grapefruit-Lemon Vinaigrette. Pair meatloaf with your favorite refrigerated or frozen mashed potatoes prepared with reduced-fat milk.
Good & healthy meatloaf. The only thing I didn't like was the pasta sauce. It was on the sweet side and made the meatloaf sweet too, which was weird. It might be zestier/better with a marinara type sauce instead. I used ground turkey, which I always do with meatloaf etc., and the texture was perfectly moist and juicy. Omitted the pork, which I LOVE, but I was trying to keep it on the light side. I will try it again, only with a different sauce.
Just tried this for the first time and my husband I both loved it! Used regular ground pork and 7% fat lean ground beef. Very nice - will make again!
This was way good, but not fall-down-dead good. I made it just as written but used pork and turkey and it was very, very tasty. Husband really liked it and ate 3 helpings. Not company material, but an excellent weekday meal. DEFINTELY one I will make again--highly recommend!
I halved the turkey recipe and listened to a review that said to put less salt. Well, it was good, my husband loved it, but I was not completely impressed with the flavor. Adding salt afterward didn't taste right either. Next time I will follow the recipe. Maybe if you are using the sausage/beef version you won't miss the extra salt.
Held together nicely, used turkey instead of beef/pork. Added 1/2 cup more carrot, used fresh 12 oz bag of steamed and drained spinach, chopped. Added about 1/2 cup of red/yellow/green bells and due to the additions, added an extra 1/4 cup of oats. Soooooo good!!!
This meatloaf is soooo good. My husband hates meatloaf and gives this one 5 stars. I use ground turkey, no sausage, and olive oil instead of canola. Follow the rest of the directions and yum yum!
YUMMY!!! I love this recipe. I too used baby spinach. A 10 oz bag was added to the onion mixture. I upped the carrots to 1 1/2 cups and added a splash of Wootershire sauce and just a smidge of kisher salt. I baked in the larger muffin cups, made six. Served with lemon garlic broccoli. Wrapped the leftovers in foil, then a ziploc. Now I have them available to re-heat during the week. This is a keeper.
