Name: Lean Beef Meatloaf with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Lean Ground Beef (90% lean); 1 large Egg White; 1/4 cup finely chopped Onion; 1/4 cup Whole Wheat Breadcrumbs; 1 tsp Dijon Mustard; 1/2 cup diced Carrot; 1/2 cup diced Parsnip; 1 tsp Olive Oil; 1 clove Garlic, minced; Salt & Pepper to taste

Lean Beef Meatloaf with Roasted Root Vegetables

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

YOUR SOLIN GENERATED RECIPE

Lean Beef Meatloaf with Roasted Root Vegetables

Savor a hearty yet lean beef meatloaf paired with a colorful medley of roasted root vegetables. This dish combines the savory depth of seasoned lean ground beef with the gentle sweetness of carrots and parsnips, creating a balanced meal that's both comforting and nutritious.

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NUTRITION

Protein

42.7g

Fat

18.1g

Carbs

38g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (90% lean)

1 large Egg White

1/4 cup finely chopped Onion

1/4 cup Whole Wheat Breadcrumbs

1 tsp Dijon Mustard

1/2 cup diced Carrot

1/2 cup diced Parsnip

1 tsp Olive Oil

1 clove Garlic, minced

Salt & Pepper to taste

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PREPARATION

1
Preheat the oven to 375°F.
2
In a mixing bowl, combine the lean ground beef, egg white, chopped onion, whole wheat breadcrumbs, Dijon mustard, minced garlic, salt, and pepper. Mix until just combined.
3
Shape the mixture into a small loaf and place it in a lightly greased baking dish or loaf pan.
4
In a separate bowl, toss the diced carrots and parsnips with olive oil, salt, and pepper.
5
Arrange the seasoned vegetables around the meatloaf in the baking dish.
6
Bake in the preheated oven for 25-30 minutes, or until the meatloaf is cooked through and the vegetables are tender.
7
Remove from the oven, let it rest for a few minutes, then slice and serve warm.