Healthy take on Mama’s Meatloaf

Tonight I was in the mood for some good ol’ fashion comfort food so I pulled out my trusty recipe box and went to my mom’s meatloaf recipe and decided I would give it a little healthy, organic makeover–sorry Mama!

Let’s do it!


1lb Organic, grass-fed ground beef (I get mine at Wegmans)
1 carrot, peeled and chopped finely
1 medium onion chopped finely
2 cloves of garlic chopped finely
1/2 cup fresh parsley chopped
2 Tbsp. Braggs Amino acid (soy sauce replacement) or Worcestershire sauce
1/2 tsp. each Pink Himalayan salt and black pepper
1 organic egg
3/4 cup cooked quinoa
1 cup organic Ketchup
1 Tbsp. olive oil

Pre-heat your oven to 375.

In a medium saucepan, cook your quinoa as directed on the packaging.

Chop your carrots, onions and garlic. Put your olive oil in your skillet and drop in your chopped veggies. Cook over medium low heat until soft, approximately 5-8 minutes.

In the meantime, place your beef in a medium sized bowl along with your egg, cooked quinoa, chopped parsley, salt and pepper.


Once your veggies are cooled, add those in and combine–don’t over mix. Lightly spray a glass baking dish or baking sheet with olive oil and form your meat mixture in the shape of a loaf.

Place in the oven and cook for 30 minutes.

Take out the loaf and cover the top and sides with your organic ketchup and roast for another 30 minutes or until your meat thermometer reads 155F.

Let the loaf stand for 10 minutes before slicing.

I’m going to pair this with a serving of organic hashbrowns and a side of sautéed green beans. Enjoy!

Sautéed green beans—

You can buy frozen and follow directions on the packaging but I prefer fresh green beans. I wash them off and cut off the stems if any. I heat 2 tbsp of olive oil in a large skillet with a clove or 2 of fresh garlic.  Once the garlic is lightly browned, add 2-3 cups of fresh green beans and cook until you can stick your fork into the bean.

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