Herb-and-Veggie Meatloaf

10 Reviews
ADD YOUR REVIEW
Prep Time
20 Mins
Cook Time
1 Hour 7 Mins
Stand Time
10 Mins
Yield
Makes 8 servings
June 2005
RECIPE BY Southern Living

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.

Ingredients

  • 1 medium onion, chopped
  • 1 teaspoon minced garlic
  • 2 teaspoons canola or vegetable oil
  • 1 cup shredded carrots
  • 1 cup roasted garlic-and-herb pasta sauce, divided
  • 1 1/2 pounds extra-lean ground beef
  • 8 ounces 50%-less-fat fresh pork sausage
  • 1 (10-ounce) package frozen chopped spinach, thawed and drained
  • 1/2 cup uncooked regular oats
  • 2 teaspoons Italian seasoning
  • 1 1/4 teaspoons salt
  • 1 teaspoon pepper
  • 1 large egg, lightly beaten
  • Vegetable cooking spray
  • Additional roasted garlic-and-herb pasta sauce (optional)

Nutritional Information

  • Calories 240
  • Caloriesfromfat 46%
  • Fat 12.2g
  • Satfat 4.1g
  • Monofat 3.5g
  • Polyfat 0.9g
  • Protein 21g
  • Carbohydrate 12g
  • Fiber 3.3g
  • Cholesterol 65mg
  • Iron 3.4mg
  • Sodium 670mg
  • Calcium 88mg

How to Make It

Step 1

Sauté onion and garlic in hot oil in a large nonstick skillet over medium-high heat 3 minutes. Add carrots, and sauté 3 to 4 minutes or until onion is tender; cool slightly.

Step 2

Combine onion mixture, 1/2 cup pasta sauce, beef, and next 7 ingredients in a large bowl until blended. Shape mixture into a 10- x 5-inch loaf. Place on a rack coated with cooking spray; place rack in broiler pan coated with cooking spray.

Step 3

Bake at 350° for 45 minutes. Spread remaining 1/2 cup pasta sauce over loaf, and bake 10 to 15 more minutes or until a thermometer inserted into thickest portion registers 155°. Cover loosely with aluminum foil, and let stand 10 minutes. Serve with additional pasta sauce, if desired.

Step 4

Note: For testing purposes only, we used Prego Roasted Garlic-and-Herb Pasta Sauce.

Step 5

Herb-and-Veggie Turkey Loaf: Substitute 2 pounds lean ground turkey for beef and pork. Proceed with recipe as directed.

Step 6

Calories 203 (25% from fat); Fat 6g (sat 5g, mono 1g, poly 6g); Protein 26g; Carb 12g; Fiber 3g; Chol 82mg; Iron 4mg; Sodium 884mg; Calc 83mg.

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Ratings & Reviews

skhenson's Review

Margorita
July 03, 2014
N/A

Lyndseyloo's Review

GerryKP
April 30, 2013
N/A

Margorita's Review

pamsy10
April 20, 2011
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.

Coop62's Review

NikkiBu
March 21, 2011
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!

Onecentinvegas's Review

hoyagail
January 27, 2011
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!

NikkiBu's Review

Lyndseyloo
April 19, 2010
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.

GerryKP's Review

Coop62
November 09, 2009
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!!!

pamsy10's Review

skhenson
August 25, 2009
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!

hoyagail's Review

Onecentinvegas
July 21, 2009
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.
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