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Healthy Meatloaf with Veggie Mash

A nutritious and lean meatloaf packed with hidden vegetables, served alongside a creamy parsnip mash.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Healthy
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 1 lb lean ground beef
  • 1 cup finely grated carrots
  • 1 cup riced cauliflower
  • 1/2 cup rolled oats
  • 1 large egg
  • 1/4 cup tomato paste
  • 1 tbsp Worcestershire sauce halal alternative
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Veggie Mash
  • 2 cups peeled and cubed parsnips
  • 2 tbsp olive oil
  • 2 tbsp low-fat milk

Equipment

  • Mixing bowl
  • Baking sheet
  • Steamer
  • Masher

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Combine ground beef, grated carrots, riced cauliflower, and oats in a large mixing bowl.
  3. Add the egg, half of the tomato paste, Worcestershire sauce, oregano, salt, and pepper; mix until tacky.
  4. Shape the mixture into a compact loaf on the tray and spread the remaining tomato paste over the top.
  5. Bake for 45-50 minutes until the loaf is firm and reaches 160°F internal temperature.
  6. Steam the parsnips until tender, then drain and mash with olive oil and milk.
  7. Rest the meatloaf for 10 minutes before slicing and serving with the mash.

Notes

Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.