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How to Make an Easy and Economical Meatloaf

By Carol Stanley February 03, 2024 Health and Fitness

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.

Special Meatloaf Deluxe


1.5 pounds of ground beef, grass-fed if possible

1/2 cup of quinoa

1 egg

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.


  • Preheat the oven to 350.
  • Add ground beef to a large bowl along with egg and quinoa.
  • Blend these ingredients together until well mixed.
  • Add one cup of chopped spinach and blend well.
  • Add all the spices and the oil to the meat mixture.
  • Form an oblong loaf with the meat and set in the glass baking pan.
  • Add the sliced green onions around the outside of the meatloaf.
  • Add the carrots and 2 chopped tomatoes, encircling the meatloaf.
  • Fit the sliced red cabbage around the outside of the meatloaf.
  • Add extra oregano, basil and garlic powder to cover the veggies.
  • Add the sliced tomato over the top of the meatloaf.
  • Drizzle some olive oil over the veggies along with salt and pepper.
  • Cook the meatloaf uncovered.
  • Bake for about 1.5 hours until the meat is fully cooked.

*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.

Let’s Have a Conversation:

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!

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Sounds great!
I have a silly question. Is the quinoa cooked before adding to the mixture?❓❓❓❓


Hi Carol! Sounds like a healthy meatloaf recipe. Not seeing the amount of carrots in the ingredients list. Thanks!

Shelly Little

I love meatloaf but I make it with ground pork, fresh herbs and sautés mushrooms, onions, peppers and garlic.


I tried cooking on the grill in the hot summertime and it came out GREAT! Used bar b q sauce in the glaze and served potato salad and green salad. Was a hit!


I will never understand how anyone can like meatloaf. We had it as a child. Dreadful stuff.

Shelly Little

I feel that way about all beef except a good ribeye steak.

The Author

Carol Stanley has many interests in life including writing, reading, cooking, biking and speaking. However, she feels most passionate about her painting which she says keeps her centered and content. Her art appears on Fine Art America at You can also visit Carol’s website at where her book, Feel Better Every Day, is available for sale.

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