Lean Meatloaf with Savory Gravy and Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Meatloaf with Savory Gravy and Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Meatloaf with Savory Gravy and Roasted Root Vegetables

Enjoy a wholesome twist on a classic comfort dish—this lean meatloaf is made with turkey, oats, and a medley of aromatic seasonings, paired with a light savory gravy and perfectly roasted carrots and parsnips. The combination offers satisfying flavors and textures to warm you up without compromising on clean eating.

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NUTRITION

441kcal
Protein
36.4g
Fat
16.3g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 Large Egg

1/4 cup Rolled Oats (dry)

1/4 medium Red Onion, diced

1 clove Garlic, minced

1/4 cup Low-Sodium Chicken Broth

1 medium Carrot (roasted)

1 medium Parsnip (roasted)

1 teaspoon Olive Oil (for roasting)

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PREPARATION

  • 1

    Preheat your oven to 375°F. Line a baking tray with parchment paper for the roasted vegetables.

  • 2

    In a large bowl, combine the lean ground turkey, egg, rolled oats, diced red onion, and minced garlic. Mix until well incorporated. Season with salt and pepper to taste.

  • 3

    Form the mixture into a loaf shape and place it in a light-oiled loaf pan or on a baking sheet.

  • 4

    Bake the meatloaf in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F.

  • 5

    While the meatloaf is baking, prepare the savory gravy by gently warming the low-sodium chicken broth in a small saucepan. If a thicker gravy is desired, you can mix a pinch of cornstarch with a little water and stir it into the broth, simmering until thickened slightly.

  • 6

    For the roasted vegetables, peel (if desired) and cut the carrot and parsnip into evenly sized sticks. Toss them with the teaspoon of olive oil, a pinch of salt, and pepper.

  • 7

    Spread the vegetables on the prepared baking tray and roast them in the oven for about 20 minutes, or until tender and lightly caramelized.

  • 8

    Once cooked, slice the meatloaf and serve it with a drizzle of the savory gravy alongside the roasted root vegetables.

Lean Meatloaf with Savory Gravy and Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Meatloaf with Savory Gravy and Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Meatloaf with Savory Gravy and Roasted Root Vegetables

Enjoy a wholesome twist on a classic comfort dish—this lean meatloaf is made with turkey, oats, and a medley of aromatic seasonings, paired with a light savory gravy and perfectly roasted carrots and parsnips. The combination offers satisfying flavors and textures to warm you up without compromising on clean eating.

NUTRITION

441kcal
Protein
36.4g
Fat
16.3g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 Large Egg

1/4 cup Rolled Oats (dry)

1/4 medium Red Onion, diced

1 clove Garlic, minced

1/4 cup Low-Sodium Chicken Broth

1 medium Carrot (roasted)

1 medium Parsnip (roasted)

1 teaspoon Olive Oil (for roasting)

PREPARATION

  • 1

    Preheat your oven to 375°F. Line a baking tray with parchment paper for the roasted vegetables.

  • 2

    In a large bowl, combine the lean ground turkey, egg, rolled oats, diced red onion, and minced garlic. Mix until well incorporated. Season with salt and pepper to taste.

  • 3

    Form the mixture into a loaf shape and place it in a light-oiled loaf pan or on a baking sheet.

  • 4

    Bake the meatloaf in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F.

  • 5

    While the meatloaf is baking, prepare the savory gravy by gently warming the low-sodium chicken broth in a small saucepan. If a thicker gravy is desired, you can mix a pinch of cornstarch with a little water and stir it into the broth, simmering until thickened slightly.

  • 6

    For the roasted vegetables, peel (if desired) and cut the carrot and parsnip into evenly sized sticks. Toss them with the teaspoon of olive oil, a pinch of salt, and pepper.

  • 7

    Spread the vegetables on the prepared baking tray and roast them in the oven for about 20 minutes, or until tender and lightly caramelized.

  • 8

    Once cooked, slice the meatloaf and serve it with a drizzle of the savory gravy alongside the roasted root vegetables.