We love meatloaf a lot, especially the next day leftovers. I try to incorporate lots of healthy veggies to create one of those super power healthy dinners.
A huge bonus for making this yummy meatloaf is that we enjoy it for two nights. In fact, I think that it tastes better on the second day. This recipe is very forgiving in that you can add almost any veggies you have in your fridge.
Today, with so many different types of diets that people follow, it is wise to be flexible with some recipes. This recipe is also forgiving with the amounts of spices you add.
I try to incorporate turmeric and oregano to our food as much as possible for their special therapeutic health values. Turmeric is good for the brain, joints and heart, and oregano acts as an antibiotic in our system.
I personally cook with a glass baking dish as I am working at using healthier type of cooking pans such as stainless steel, ceramic and glass.
1.5 pounds of ground beef, grass-fed if possible
1/2 cup of quinoa
1 cup of chopped spinach
2 tablespoons of olive oil or avocado oil
2 tablespoons each of oregano, basil, tarragon, garlic powder and turmeric
6 green onions chopped in about 3”-size pieces
3 Roma tomatoes (one sliced for the top of the meatloaf)
1 cup of sliced red cabbage (this is optional as I had a cup or so of this cabbage left in the fridge)
Salt and pepper to your taste.
*You can substitute ground chicken, pork or turkey or mix any of them together.
*This is a great low calorie dinner with lots of nutritious veggies and spices. You can serve this meatloaf with sliced cucumbers or tossed green salad.
*The photos were taken before placing in the oven.
Do you have a favorite meat loaf recipe? Are there any secret ingredients that you would like to share? Please do so in the comments section!