I made this chunky, hunky family sized Meatloaf tonight for the Family. Went down a treat. Only two slices left and they are fighting over the leftovers.
Course: Dinner
Cuisine: Clean Eating
Keyword: Clean Eating, Clean Eating Meatloaf
Servings: 8
Calories: 416kcal
Author: Stephanie
Ingredients
Meatloaf
1tbspolive oil
1Onionfinely diced, medium sized, 140g
2clovesgarliccrushed, about 1 teaspoon
2lbBeef Mince
3eggsfree range
1zucchinigrated, approx 120g
½cupuncooked quinoa
2tsp salt
1tspwholegrain mustard or dijon
1tsponion powder
1tspOreganodried or fresh
½tspGround black pepper
½tspchilli powderleave this out if the kids are small
Glaze Topping
½cuptomato paste
½cupapple cider vinegar
3tbspmaple syrup
Instructions
Preheat the oven to 375 F / 190C
Line a baking tray with parchment paper.
Heat a pan on the stovetop and heat up olive oil. Fry onions and garlic until soft. This adds to the flavour and results in no crunchy bits in the meatloaf. Which always seems to please my fussy kids.
In a large bowl: Add all Meatloaf ingredients (not the glaze ingredients).
Mix together (best way is to use your hands) until well combined.
Tip your meatloaf mix onto the baking tray and use your hands to shape into a loaf.
In a bowl: Mix together apple cider vinegar, tomato paste and maple syrup.
Spoon the sauce onto your meatloaf and spread it over the top. Keep about a third of it in the bowl and spread it over the meatloaf about 10 minutes before removing it from the oven.
Bake your glazed meatloaf for 1hr at 375F / 190'C.
Allow your cooked Meatloaf to rest for about 10 minutes before cutting into slices. It gets easier to cut when it's a bit cooler.
Notes
Keep your meatloaf in the fridge in an aitight container for up to 3 days.
To Freeze: You can prep your meatloaf ahead and freeze the UNCOOKED meatloaf for up to 3 months. Thaw before cooking as usual.