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Healthy Meatloaf with Tomato Glaze

Healthy meatloaf with a vegetable-packed interior and a clean tomato glaze. Lean ground beef or turkey, bound with oats and eggs for a moist sliceable loaf, then baked until it hits 160°F.
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Prep Time 15 minutes
Cook Time 1 hour
rest 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

meatloaf mixture
  • 1.5 lb lean ground beef (90/10) or ground turkey
  • 0.5 cup rolled oats
  • 2 eggs
  • 0.33 cup whole milk
  • 1 small onion, grated
  • 1 medium carrot, finely grated
  • 0.5 cup zucchini, finely grated and squeezed dry
  • 3 clove garlic, minced
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 salt and pepper to taste
tomato glaze
  • 3 tbsp tomato paste
  • 1 tbsp honey
  • 1 tsp apple cider vinegar

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 350°F and line a loaf pan with parchment, creating a nonstick base. Place the pan on a stable spot so the loaf can be filled quickly.
  2. In a mixing bowl, combine lean ground beef (90/10) or ground turkey, rolled oats, eggs, whole milk, grated onion, grated carrot, squeezed-dry zucchini, minced garlic, Worcestershire sauce, dried thyme, and salt and pepper. Mix until evenly speckled throughout with no dry oat pockets.
  3. Press the mixture into the prepared pan, packing it firmly into an even loaf shape. Smooth the top so the glaze will spread evenly.
  4. In a small bowl, stir tomato paste, honey, and apple cider vinegar until glossy and pourable. Spread the glaze over the top and let it cling in a thin layer with no bare spots.
Bake and rest
  1. Bake at 350°F for 55–65 minutes, until the internal temperature reaches 160°F. Look for a set center and a glaze that darkens slightly at the edges.
  2. Rest the meatloaf for 10 minutes before slicing and serving. This allows the juices to settle so the slices hold together instead of crumbling.

Notes

For juicier slices, squeeze the grated zucchini very well so the loaf sets without excess moisture. Refrigerate leftovers in an airtight container for up to 4 days; reheat in the oven or microwave until warm. Freezing is yes—freeze slices tightly wrapped for up to 2 months and thaw overnight in the fridge. For a lighter option, use 90/10 turkey and swap whole milk for low-fat milk if desired.