This easy meal prep recipe creates the perfect individual portion size of meatloaf. There is added fiber and flavor in the meatloaf and then pairing it with your favorite seasonal vegetables makes the best weeknight dinner. Make it a sheet pan meal by throwing those vegetables on the same pan to bake all together.
Prep Time
10 minutes
Cook Time
40 minutes
Makes
4 servings
Ingredients
1 small onion, minced
1 teaspoon olive oil
1.3 pounds 97% lean ground beef
½ cup quick oats
1 large egg
¼ cup + 2 tablespoons ketchup, divided
1 teaspoon marjoram spice
Salt and pepper to taste
2 teaspoons Worcestershire sauce
Preparation
- Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan with non-stick aluminum foil (do not grease the foil).
- Sauté the onion and olive oil on low until the onion is translucent, about 5 minutes. Set aside.
- In a medium bowl, using your hands, mix the ground beef, cooked onion, oats, egg, ¼ cup ketchup, marjoram, salt and pepper until well combined and egg has been mixed completely through.
- Divide the meat mixture into 4 portions of equal size and shape into mini loaves. Place loaves on the foil lined sheet pan.
- In a small bowl, mix together the remaining ketchup and Worcestershire sauce. Brush this mixture onto each loaf as a glaze.
- Bake, uncovered, for 40 minutes or until the internal temperature of the meatloaves are 165 degrees Fahrenheit.
- Remove from the oven and let them rest for 5 minutes before serving.
- Refrigerate leftovers in an airtight container for up to 1 week. Individually wrap meatloaves in saran wrap and then foil and freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat leftovers in the microwave until the internal temperature is 145 degrees Fahrenheit.
Nutrition Information:
Serving Size: 1 meatloaf
Calories: 308, Fat: 8.1g, Protein: 36g, Carbohydrates: 21.5g, Fiber: 2.4g, Sodium: 390mg
Adapted from: https://www.skinnytaste.com/petite-turkey-meatloaves-45-pts/ – recipe
Categories: Low Carb, Gluten Free
