She Told Me We Were Having Meatloaf

Kale with Mushrooms Meatloaf

My husband loves meatloaf.  So much, in fact, that his mother has made him mini meatloaves as a birthday present.  He was a little unsure when I said that I was going to make a meatloaf; he didn’t want me to try to recreate something similar to what his mom makes.  I knew it was going to be okay, because I was set on making an entirely different meatloaf experience.

Daniel is one of my greatest assets when I’m cooking; he can chop vegetables two to three times as quickly as I can.  When I began pulling the kale and mushrooms out of the fridge, he said, “I thought you said we were making meatloaf.”  (Hence the name, haha.)  I said, “We are making meatloaf.”  He insisted this was not a meatloaf.  I asked what we would call it then.  He said, “We’ll see when it turns out.”

Well, it turned out amazingly well; and we can call it a meatloaf.  It is an extremely satisfying, hearty meatloaf, while having plenty of vegetables in it, too.

Ingredients

I used one pound of grass fed beef that was 93% lean.  Be sure that your onion and mushrooms are finely chopped.  I might experiment sometime with putting the vegetables in a food processor before mixing them with the meat for a smoother meatloaf.  If you try this before I do, please let us know in the comments.

Two separate recipes were the inspiration for this meatloaf.  One of them called for oregano, but I didn’t have any.  I substituted basil, and it turned out delicious.  I’m sure either spice would be fine.

We didn’t bake this with a ketchup topping as some people like to do.  I probably will next time.  Be sure to use a sugar free ketchup such as this one from Health Garden.  You can order it on our website or purchase it at our store.  Ketchup isn’t included in the calorie count on the MyFitnessPal recipe; make sure you log it.  Also, when picking out your tomato paste, you’ll want to use one without added sodium or other negative ingredients. And tomato products should not be purchased in cans, as the acid eats away at the metal.  You don’t need aluminum with your tomato.  I like this one that I buy from Thrive Market and carry at our health store.  (Use my referral link if you sign up for Thrive Market.  We both win that way.)

Baking

I put all my ingredients into an 8″ x 8″ baking pan to mix, and then cooked them in that pan to save on dishes.

meatloaf
Ready to go in the oven.

This recipe made an awesome juice as it cooked.  We thickened it with a little arrowroot powder and served it on top of our side dish of mashed cauliflower.

Nutrition

293 Calories per Serving (Keep your side dishes on the lower calorie side; this is really filling.)
Log it on MyFitnessPal

For my In.Formers:

  • 1 meal protein
  • 1 healthy fat
  • 1 ounce greens
  • 1 vegetable
Print Recipe
She Told Me We Were Having Meatloaf
Meatloaf
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Meatloaf
Instructions
  1. Preheat oven to 350. Finely chop onion, kale and mushrooms. Keep the mushrooms separate. The rest of the ingredients can all go in one large mixing bowl. Peel and finely chop garlic or use press.
  2. Heat the oil in large frying pan on medium high. Sauté the mushrooms. Combine all the ingredients and mix with your hands. Form into two equal sized loaf with a little spacing between them and the edges. Bake 35-45 minutes or until done.
  3. Serve with a side salad or garlic mashed cauliflower.
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