I. love. meatloaf. It was one of those dinners as a kid that I couldn’t get enough of, and I would eat enough for 2 grown men. One of my favorite things to do is take a favorite meal from my childhood and “healthify” it, and meatloaf is really easy to do just that.
I typically choose ground turkey over ground beef to save on excess fat, but you could use lean ground beef in place of the turkey. Adding oats in place of breadcrumbs adds fiber and makes an easy substitute since we always have rolled oats on hand. When it comes to the sauce, I completely understand if you can’t go without the traditional ketchup flavor, but adding spaghetti sauce is an easy way to reduce sugar (if you opt for a lower sugar spaghetti sauce) and a great way to use up leftover spaghetti sauce.
My favorite part about meatloaf is you can add tons of veggies and it only adds to the savory flavor. I only had spinach on hand at the time, but shredded zucchini, carrots, onion, and garlic would all be excellent additions! And the best part about making the meatloaf in muffin size is you can easily freeze individual portions for quick and easy lunches or dinners! Plus, this recipe is just 5 ingredients…just 5!
- 1 lb ground turkey, beef, bison (whateva' you like)
- ½ cup rolled oats
- 1 egg
- 1 cup spaghetti sauce
- 2 handfuls of spinach, chopped small
- Optional: Add diced onion, garlic, shredded carrot or zucchini, etc.
- Preheat oven to 350 degrees Fahrenheit.
- Combine ground turkey, oats, egg and spaghetti sauce in a large bowl.
- Chop spinach into small bite-size pieces and add to mixture.
- Mix everything well together. Press into non-stick cupcake/muffin pan.
- Spoon a little more spaghetti sauce on top of each meatloaf muffin.
- Cook for 45-50 minutes or until the meatloaf reaches an internal temperature of 165 degrees.
- Serve with a side of vegetables or side salad to complete the meal.