Clean Eating Grocery List

These are things I keep on hand so I always have something available for lunch and dinner.

Vegetable and Herb Meatloaf

Vegetable and Herb Meatloaf

Total Time: 1 hour, 25 minutes

Yield: Serves 6-8

Calories per serving: 230 calories

Fat per serving: 5.6gm fat

Vegetable and Herb Meatloaf


  • 1 medium onion, chopped
  • 1 T. minced garlic
  • 2 tsp. olive oil
  • 1 cup shredded carrots
  • 1 cup marinara (seasoned with Italian seasoning)
  • 2 pounds lean ground turkey
  • 1 (10oz) package frozen chopped spinach, thawed and drained.
  • 1/2 cup uncooked regular oats
  • 2 tsp italian seasoning
  • 1 1/4 tsp salt
  • 1 tsp pepper
  • 1 large organic egg, beaten
  • Olive oil cooking spray
  • Additional marinara sauce or parmesan cheese for topping


  1. Preheat oven to 350’.
  2. Sauté onion and garlic in hot oil in a large nonstick skillet over medium-high heat 3 minutes.
  3. Add carrots, and sauté 3 to 4 minutes or until onion is tender; cool slightly.
  4. Combine onion mixture, 1/2 cup pasta sauce, turkey, and next 6 ingredients in a large bowl until blended, Using your hands is best.
  5. Shape mixture into a 10- x 5-inch loaf.
  6. Coat loaf pan with cooking spray and add meat loaf to the pan.
  7. Bake at 350° for 45 minutes.
  8. 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°.
  9. Cover loosely with aluminum foil, and let stand 10 minutes.
  10. Serve with additional pasta sauce and a little parmesan cheese, if desired.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Pin It