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.

Lean Beef Meatloaf with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Beef Meatloaf with Roasted Root Vegetables

A hearty, savory meatloaf featuring lean ground beef blended with oats and egg for a perfect binding texture, paired with a medley of roasted carrots and parsnips. The dish is seasoned with garlic, salt, and pepper, offering a comforting and balanced meal to keep you satisfied.

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NUTRITION

615kcal
Protein
55.0g
Fat
19.3g
Carbs
47.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (93% lean)

1 large Egg

1/4 cup Rolled Oats

1 medium Carrot

1 medium Parsnip

2 cloves Garlic

1/2 tsp Salt

1/4 tsp Black Pepper

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    Finely grate one medium carrot and one medium parsnip. Mince two garlic cloves.

  • 3

    In a bowl, combine the lean ground beef, egg, rolled oats, grated carrot, grated parsnip, and minced garlic. Season with salt and pepper, and mix well until all ingredients are evenly incorporated.

  • 4

    Shape the mixture into a loaf about 8-9 inches long or form small individual mini-loaves if preferred.

  • 5

    Place the meatloaf on one side of the prepared baking sheet. Drizzle 1 teaspoon of olive oil over the roasted vegetables if desired.

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the meatloaf is cooked through and reaches an internal temperature of 160°F. If making mini-loaves, adjust cooking time accordingly.

  • 7

    Once cooked, let the meatloaf rest for 5 minutes before slicing and serving alongside the roasted vegetables.

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.

Lean Beef Meatloaf with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Beef Meatloaf with Roasted Root Vegetables

A hearty, savory meatloaf featuring lean ground beef blended with oats and egg for a perfect binding texture, paired with a medley of roasted carrots and parsnips. The dish is seasoned with garlic, salt, and pepper, offering a comforting and balanced meal to keep you satisfied.

NUTRITION

615kcal
Protein
55.0g
Fat
19.3g
Carbs
47.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (93% lean)

1 large Egg

1/4 cup Rolled Oats

1 medium Carrot

1 medium Parsnip

2 cloves Garlic

1/2 tsp Salt

1/4 tsp Black Pepper

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    Finely grate one medium carrot and one medium parsnip. Mince two garlic cloves.

  • 3

    In a bowl, combine the lean ground beef, egg, rolled oats, grated carrot, grated parsnip, and minced garlic. Season with salt and pepper, and mix well until all ingredients are evenly incorporated.

  • 4

    Shape the mixture into a loaf about 8-9 inches long or form small individual mini-loaves if preferred.

  • 5

    Place the meatloaf on one side of the prepared baking sheet. Drizzle 1 teaspoon of olive oil over the roasted vegetables if desired.

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the meatloaf is cooked through and reaches an internal temperature of 160°F. If making mini-loaves, adjust cooking time accordingly.

  • 7

    Once cooked, let the meatloaf rest for 5 minutes before slicing and serving alongside the roasted vegetables.