Tag Archives: meatloaf

Sweet Potato Lentil Meatloaf

 

Everyone knows the iconic meatloaf, a loaf of meat.  You may have fond memories of your mother serving it as a child, you may have a secret family recipe, you may have only seen it on TV, or you may be a whiz at making vegetarian versions for faux-meat-loaf. Heck, maybe you don’t actually know what meatloaf is. Whatever the case, I will bet you you can adapt this recipe to suit your tastes!

When dating/living with/married to die-hard meat lovers and trying to stuff more vegetables into a resistant person’s diet, you need some tricks up your sleeve. This recipe is great because it combines two of my favorite strategies: shred the veggies so you barely know it’s there, and add lentils to meat to bulk it up without affecting taste too much. If you want a vegetarian version of this dish, easy peasy just leave the ground turkey out and double down on lentils, or try half lentils and half black beans.

Lentils and sweet potatoes

This recipe creates a moist, tender, tasty loaf which is packed with all kinds of healthy goodies.  The sweet potato gives it vitamin A, beta carotene, fiber, vitamin C, and other nutrients.  The lentils give you tons of healthy fiber, protein, folate, iron, and other nutrients. If you add the meat, it keeps the carnivores happy too, and has a texture not much different from meat alone.

Lentil and sweet potato meatloaf

Ingredients:

  • 1 pound ground turkey (or pork, beef, chicken)
  • 1 cup cooked lentils
  • 1/2 cup rolled oats
  • 1 egg
  • 1 med-large sweet potato, shredded
  • Spices to taste (suggest garlic salt, pepper, Italian seasoning)

For the Sauce:

  • 1 small can tomato sauce
  • 2 tbsp hot sauce
  • 2 tbsp ketchup

If you are staying away from processed things (good for you!) and or feel ambitious and want to make your own ketchup (see here) or hot sauce (right here) then go for it!  You can use other sauces if you don’t like ketchup such as BBQ sauce, Worcestershire, mustard, or Thai chili sauce. Or  you can go sauce-less & have your meatloaf naked!

Lentil and sweet potato meatloaf ingredients

Step 1: In a large bowl, combine lentils, meat, oats, eggs, and any spices you are using. Optional additions here: diced onion, garlic, or bell peppers.

Mixing in the sweet potatoe

Step 2: Shred your sweet potato , and add that to the mix.

Naked lentil and sweet potato meatloaf

Step 3: Spray a bread pan with cooking oil, and spread the mixture into the pan, smoothing down the top.

Lentil and sweet potato meatloaf with sauce

Step 4: In a small bowl or just on top of the loaf, mix the sauce ingredients together and spread evenly over top.

Lentil and sweet potato meatloaf ready to bake

Step 5: Bake in a 350 oven for about 75 minutes.

Lentil and sweet potato meatloaf

And that’s all there is to it! Slice it up and serve it up. I made some cheesy potatoes and fresh corn on the cob and it was a delightful summertime meal.

Lentil and sweet potato meatloaf slice

Of course, with meatloaf leftovers the best thing to do it make meatloaf sandwiches! Add some shredded cheese, maybe some extra sauce, and it has a whole new life. Mmmm-mmm!

Lentil and sweet potato meatloaf sandwich

 

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Mediterranean Meatloaf Muffins

 

How many of you like food that is tasty?

Everyone? Yeah, I thought so.

How many of you like food that is really easy to prepare and cook?

Again, lots of hands.

And how about food that is actually healthy?

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What if I told you I can give you all three?

Oh yes, it is possible.

These Mediterranean meatloaf cakes are super easy, take less than 30 minutes to make, are fairly affordable, and overall quite healthy.  You can make a few dozen at a time and freeze them for later too, if you’re so inclined.  You can also make one large meatloaf using the same ingredients and a bread pan rather than muffins.

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Ingredients:

  • 1 pound ground beef, turkey, chicken or pork
  • 1/2 cup raw oats
  • 1 red bell pepper, diced
  • 1 small zucchini, diced
  • 1 small eggplant, diced
  • 3-4 green onions, chopped
  • 1/2 cup greens (spinach, kale, collards, etc)
  • 2 eggs
  • 2 tbsp garlic salt

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Step 1: In a large bowl, mix  together all your ingredients.  You can also grate the vegetables if you want them even more mixed in and less noticeable.  If you don’t want to use oats, you can use breadcrumbs or crackers instead.

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Step 2: Preheat the oven to 350 degrees.  Spray a muffin tin with vegetable oil, and pack about 1/4-1/3 cup into each muffin depression.

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Step 3: Bake at 350 for 20-25 minutes, or until totally cooked throughout.  You can top these with gravy, traditional meatloaf sauce, or just serve em up plain like I did.  They go great with baked or mashed potatoes on the side.

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And they’re so pretty!