My clients often think that eating healthy means eating things that aren’t tasty. This meat loaf recipe proves this theory wrong – it’s a must try for anyone wanting a low carb tasty meal.

Before we get in to the recipe I just wanted to clarify one thing…

We’re not talking about this meat loaf…

we’re talking about this meat loaf!

meat-loaf-plate
My clients know that I LOVE cooking. This recipe is going to be the first on my blog and I hope that you enjoy trying it.

Ingredients (a.k.a. shopping list!)

Serves 7 people

  • 1kg extra lean beef mince
  • 1 onion finely chopped
  • 3 medium carrots (or 1.5 large carrots), grated
  • 1 zucchini (medium), coarsely grated
  • 1/2 cup rolled oats (wholegrain)
  • 7 tablespoons of organic pasta sauce
  • 2 tablespoons finely chopped parsley
  • 1 tablespoon of mixed Italian herbs
  • 2 garlic cloves, crushed
  • 1/2 teaspoon salt
  • freshly ground black pepper
  • Serve with mixed salad leaves or steamed vegetables

Cooking Method

  • Pre-heat your oven to 180 degrees celcius and lightly grease a meat loaf pan.
  • Get a mixing bowl then add the following ingredients: extra lean mince, carrot, zucchini, oats, organic pasta sauce, garlic, herbs – as well as some salt and pepper. Combine all the ingredients to make sure that there is an even mix throughout.
  • Put the mixed ingredients in to the meat loaf pan using your hands and pack it to the edges.
  • Once the oven has been pre-heated, place the meat loaf tray in the oven for 1 hour (or until you see the meat loaf shrinking away from the edge of the meat loaf tin)
  • Remove the meat loaf from the oven and tip out any excess liquid from the bottom of the pan. Leave it to sit on the kitchen bench for 10 mins.
  • Get your kitchen scales out and slice the meat loaf to make sure that you create 7 equal serves of the meat loaf. If you’re sharing the meat loaf with your partner (it’s tough to share this one, it tastes so good!!) – females should have a smaller serve (around 120g) and for you boys around 150g.
  • Place the sliced meat loaf in to containers for your lunch with some salad or veggies or on to a dinner plate if you’re ready to eat it straight away.
  • If you’ve made extra you can place them in a container, individually wrapped in foil and pop the container in to the freezer so it can last throughout the week for you.

Calories & Macronutrients

macronutrients-meat-loaf

Modifications to the recipe (choose your own adventure!)

  • Add chilli for a metabolic kick
  • Turn the meat loaf in to meat balls. Makes for a quick and easy breakfast if you’re willing to try the Meat and Nut breakfast


meat-balls-bowl

I hope you liked the recipe – if you have any tips on how I could improve it or any feedback or pictures, please send them to me! I’d love to hear from you 🙂