realistic recipes for a nutritious kitchen

Trainer Momma’s Meatloaf (Video)

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Oddly enough, meatloaf is a favorite of mine.  It’s simple, can be made ahead, and with a little TLC, can be a super nutritious meal.

After making Mandi’s Meatloaf recipe from TrainerMomma.com, I knew right away I wanted to share it with you guys and I figured what better way to share a recipe than in a video, right?

This is only one of Trainer Momma’s many delicious and nutritious recipes, so when you have a chance be sure to pop over and check them all out.  And if don’t feel like cooking and prefer a good hard workout, she’s got you covered there as well… see for yourself!

As for me, I’m officially 30 weeks pregnant (probably about 27 in this video) and feeling really good.  I’ve also been busy working on some new design ideas for the site and plan on sharing them soon, so get ready for some changes around here!
In the meantime, sit back, relax, and enjoy some Meatloaf!

Trainer Momma's Meatloaf

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 1 hour 10 minutes

Ingredients:

  • 1 lb lean ground beef (preferably grass fed or organic)
  • 2 slices whole wheat bread, diced very small
  • 2 eggs
  • ¾ cup skim milk
  • 3 tbsp onion powder
  • 1 tbsp garlic powder
  • ½ tsp ground sage
  • ½ cup fresh chopped parsley
  • 1 tsp kosher salt
  • Fresh ground pepper
  • 1 cup finely grated zucchini
  • A teaspoon or so of olive oil to coat the loaf pan
  • ¼ cup ketchup
  • 2 tbsp brown sugar
  • 1 tsp dried mustard

Directions:

Pre heat oven to 350

Combine beef, bread, eggs, skim milk, onion powder, garlic powder, sage, parsley, salt, pepper, and zucchini in a large bowl.

Use a pastry brush to paint a thin layer of oil on your loaf pan to be sure that nothing sticks.  Transfer the meat mixture into the loaf pan and pop into the oven for 50 minutes.

In the meantime, combine ketchup, brown sugar, and dried mustard in a small bowl.

Once the meatloaf is done, remove from the oven and spoon off any excess grease.  Top the meatloaf with the ketchup mixture and place back into the oven for another ten minutes.

Allow meatloaf to cool a bit before slicing.  Enjoy!

Makes 8 slices.

Nutritional Analysis

Nutrients per 1/8th of recipe: Calories: 197; Total Fat: 9.4g; Saturated Fat: 2.3g; Cholesterol: 80mg; Carbohydrate: 12.2g; Dietary Fiber: 1.3g; Sugars: 7.6g; Protein: 14.2g

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19 Responses to “Trainer Momma’s Meatloaf (Video)”

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    1
    Mandi — March 9, 2011 @ 6:05 am

    Dani — you are a jewel. You made even meatloaf look gourmet. How come I don’t have that much grace in the kitchen? That’s why my videos are limited to the gym :) I love, love, loved the video and now I have a huge craving for it. What is it about pregnancy and meat? Thank you for featuring this — I’ll be sure to let my readers know!

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    Melissa — March 9, 2011 @ 7:48 am

    Love this! Interestingly, I made a similar dish last night with ground chicken and zucchini – I add zucchini to so much! I made little chicken/zucchini/bulgur koftes (which is a Turkish meatball).In my case, I was feeling lazy, so I ended up using too much zucchini (I had a lot to use up), so my koftes had a green tint to them. Probably will make a good post for St. Patrick’s day, no?

    I love meat loaf too. So easy and the leftovers are fantastic. I once read somewhere that it bakes up with an even better crust if you just shape the loaf on a baking sheet, so I have been doing that occasionally and while it’s more freeform, it does tend to have more of that great crust. I also sometimes make mini ones on the baking sheet or even make them in the muffin pan for a cute little treat. So versatile and fun!

    You look absolutely lovely and I can’t even tell if you’re pregnant! Hope you’re feeling good!

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    Kiran — March 9, 2011 @ 11:56 am

    Fact: I’ve never tried a meatloaf before :D Maybe coz we don’t eat beef.

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    KristenK — March 9, 2011 @ 12:46 pm

    The pastry brush is a great idea. My mother in law bought my a Misto sprayer and I use that instead of store bought nonstick sprays. It’s good for everything and you don’t have to dirty extra items.

    I have not made meatloaf in a long time, I love the idea of adding shredded veggies!!

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    Steph — March 10, 2011 @ 2:26 pm

    This looks tasty. I normally use ground turkey and oatmeal, but I’ll have to give this a try. Thanks!!

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    Dani — March 10, 2011 @ 6:24 pm

    Mandi – I don’t know… what IS it about pregnancy and meat? I’ve been craving it like crazy!! Thanks again for sharing… this really is one delicious meatloaf!

    Melissa – Great tip for the crusty edges. I’ve been wanting to experiment with lentil meatloaf so I may have to try your tip!!

    Kiran – You can use turkey or chicken instead.

    KirstenK – I agree, the veggies are a great idea and they add great moisture too!

    Steph – I have a go-to recipe with turkey and oatmeal too (which I love) but this is great if you’re craving some good old fashion meatloaf.

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    7
    Healthy&Homemade — March 14, 2011 @ 8:45 am

    Dani you look fabulous! This sound so delicious and much healthier than any recipe I’ve seen, yum! =)

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      7.1
      Dani — April 6, 2011 @ 11:42 am

      Thank you!

  8. #
    8
    Sandi — April 5, 2011 @ 4:47 pm

    I made this but didn’t have any sage or parsley. Shame on me! But I went for it anyway, and also added chopped mushrooms to the mix. It was great. I’m looking fwd to trying it following this recipe more precisely though.

    I think I’d prefer to use the oats tho…Can anyone tell me how much to use in place of the 2 slices of bread for this size loaf?

    Thanks in advance..Sandi

    • #
      8.1
      Dani — April 6, 2011 @ 11:44 am

      I like that you “went for it anyway” even though you didn’t have all the ingredients! That’s what cooking is all about:) I’m not exactly sure how much oats it would use but if I had to guess-tamate I would say 1/2-3/4 cup. Would love to hear what you decide on:)

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    Jennifer — August 24, 2011 @ 4:49 pm

    Another hit! i’ve made 2 recipes in 2 days since i found this site & both were a hit. :)

  10. #
    10
    Blaise — January 5, 2013 @ 7:59 am

    Can you cook and freeze Quinoa for later use?

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      10.1
      Dani — January 8, 2013 @ 10:00 am

      I haven’t done it myself but I’m pretty sure it would work. Has anyone else tried it?

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    11
    Betsy — January 10, 2013 @ 11:41 am

    Hi-
    I made this for dinner last night and it was AWFUL! It had zero taste and the only thing that wasn’t exactly per the instructions were that I was 1/2 TBSP short of onion powder, so I added an additional 1/2 TBSP of garlic powder. I have no idea what I did wrong- the first time I have ever made something that my family refused to eat. What a bummer since usually all the recipes from this site are so wonderful. Oh well! We all had cereal for dinner:(

  12. #
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    Dani — January 17, 2013 @ 4:16 pm

    Hmmm… that’s so odd. I’ve made the recipe several times and we’ve all always enjoyed it. I wonder if you left something out?

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    Katy Dennison — February 18, 2013 @ 1:41 pm

    Hey Dani! Just wanted you to know that I have made this recipe over and over again over the past year or so – three weeks in a row right now, so I’m really on a kick. I make them in muffin tins so I have them ready for lunch throughout the week. Love your site, keep up the GREAT work! :)

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    Navaneetha Krishnan — November 6, 2013 @ 4:20 am

    Hi Dani,
    Every time I make this one, there is so much of liquid (may be oil fat+watery) around the loaf in the pan. Can you please give me some suggestion as what could have gone wrong? Also can you please let me know what brand of powders you use? I guess the favor of garlic/onion powder differs between brands.
    Thanks! – Navaneeth

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    15
    Miki — January 16, 2014 @ 11:46 pm

    Dani,
    How can I make this recipe wheat/gluten free ?
    Thanks

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      15.1
      Dani — January 17, 2014 @ 2:39 pm

      Miki – replace th bread with some ground up oats OR you can use a gluten free bread or cracker. hope that helps:)

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