Healthy Homemade Meatloaf Sheet Pan

A Freezer friendly meal prep recipe!

This Healthy Homemade Meatloaf Sheet Pan is an amazing dinner to add to your healthy eating plan this winter. It is loaded with lean protein, tons of veggies, and lots of delicious flavor! Don’t be intimidated by this large recipe. It freezes perfectly in the case that you don’t have 6-8 people to feed. This meatloaf makes for a fabulous recipe to meal prep and have on hand throughout these chilly months!

Want another side with it? Check out my Garlic Parmesan Mashed Cauliflower. It pairs wonderfully with these tastes and textures to complete a comforting meal the whole family will love.

Healthy Homemade Meatloaf Sheet Pan

This Healthy Homemade Meatloaf Sheet Pan is an amazing dinner to add to your healthy eating plan this winter. It is loaded with lean protein, tons of veggies, and lots of delicious flavor! Don’t be intimidated by this large recipe. It freezes perfectly in the case that you don’t have 6-8 people to feed. This meatloaf makes for a fabulous recipe to meal prep and have on hand throughout these chilly months!
Carbohydrates 16g
Protein 22g
Fat 8g
Saturated Fat 2g
Fiber 3g
Calories 217
Servings 8 servings

Ingredients
  

Meatloaf

  • 1 tsp olive oil
  • 1/2 cup onion finely chopped
  • 1/2 cup carrots peeled, grated, and finely chopped
  • 1/2 cup celery finely chopped
  • 1/2 cup green bell pepper finely chopped
  • 1 lb 93% lean ground beef
  • 1/2 lb ground turkey breast
  • 1 cup quick one-minute dry oats
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp dried ground mustard
  • 1 tbsp Worcestershire sauce
  • 3/4 cup milk of choice (I used unsweetened almond milk)
  • 1 large egg whisked
  • 2 tbsp ketchup optional, to top
  • 1 tsp Worcestershire sauce optional, to top

Roasted Green Beans

  • 1 lb green beans
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions
 

  • Preheat the oven to 425F. Line a large sheet pan with foil.
  • In a medium bowl toss green beans with olive oil and seasonings. Spread out on half of the sheet pan.
  • In a medium pan, add olive oil and heat on medium high. Sauté veggies for 3-5 minutes, or until softened.
  • Set aside to let cool. 
  • In a medium bowl combine ground beef, ground turkey, oatmeal, salt, pepper, garlic powder, onion powder, dried ground mustard, Worcestershire sauce, milk, egg, and sautéd veggies. Mix well to combine, but do not over mix as meat can become tough.
  • Divide mixture into 6-8 equal portions. Shape each portion into a small free form individual “meatloaf” and add to other half of the sheet pan.
  • Bake 30 minutes in the center of the oven, turning the green beans halfway, until meat is cooked through (160F in center) and the beans are slightly charred.
  • While meatloaf is cooking, combine 2 tbsp ketchup and 1 tsp Worcestershire sauce. When meatloaf is cooked, top with ketchup mixture (see notes).

Notes

*You can also add the ketchup mixture to the top of the meatloaf prior to cooking. This topping is optional.
**The nutrition figures above are based on one serving (total of eight servings) and should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in foods, and the way ingredients are processed change the effective nutritional information in any given recipe.
 
Keyword dinners, entrees, make ahead, meal prep
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The ingredients

What I love about this recipe is that like many of my recipes, it can be adjusted to your needs and liking. Personally, for me, I like to mix lean ground beef with turkey for a little extra flavor and texture. Trying to stay away from red meat? Feel free to use just ground turkey. You can also get creative and add in other meats such as ground chicken or pork.

The recipe is also LOADED with veggies and is a great way to sneak in some nutrients and fiber for all of the non-veggie lovers out there. This meatloaf includes carrots, bell pepper, onion, celery as the veggies and oats, egg, milk, Worcestershire sauce, and seasonings as the other ingredients. It may seem like a long list, but many of these things you may find you already have at home!

PRO TIP #1

  • For the green beans, you can switch it up and do you favorite veggie of choice. Some other favorites of mine include broccoli, Brussels sprouts, or a veggie medley with bell peppers, zucchini, mushrooms, and more!

PRO TIP #2

  • When preparing the meat mixture, DO NOT OVER-MIX. This can lead to a dense, chewy texture. Mix until just combined for a more tender meatloaf.
  • Although many people think of meatloaf as one big loaf, I like to make mini loaves so they cook more quickly and are already portioned out. Also, who can relate to me with also fighting over the “end pieces” of meatloaf growing up? With mini meatloaf, everyone wins by getting an “end piece”!

PRO TIP #3

Stir the veggies and rotate the pan 15 minutes into baking. Every oven is different, so make sure to take the temperature of the meat. The meatloaf should be cooked all the way through after the 30 minutes and reach a temperature of 160F.

  • Don’t have a meat thermometer? Check out THIS ONE. An inexpensive investment that I promise you will use on a weekly basis!

I CAN’T WAIT TO SEE YOU TRY IT!

Don’t forget to share your creation on social media by tagging @nutritionwellnesslifestyle_ on Instagram!

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