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

Savor a modern twist on classic meatloaf using lean ground beef enriched with a hint of egg and breadcrumbs for perfect binding. Accompanied by a medley of roasted carrots and parsnips lightly dressed in olive oil and seasoned with garlic and fresh herbs, this dish delivers a comforting balance of rich flavor and vibrant textures.

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NUTRITION

478kcal
Protein
37.3g
Fat
21.4g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef (90% lean)

1 large Egg

1/8 cup Whole Wheat Breadcrumbs

1 medium Carrot, chopped

1 small Parsnip, chopped

1 small Onion, diced

1 tsp Olive Oil

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    In a mixing bowl, combine the lean ground beef, egg, whole wheat breadcrumbs, garlic powder, salt, and pepper. Mix gently until well incorporated, being careful not to overwork the meat.

  • 3

    Shape the mixture into a small loaf and place it on a parchment-lined baking sheet.

  • 4

    In another bowl, toss chopped carrots, parsnip, and diced onion with olive oil, and a pinch of salt and pepper.

  • 5

    Spread the vegetables around the meatloaf on the baking sheet.

  • 6

    Place the tray in the oven and bake for 25-30 minutes, or until the meatloaf is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let rest for a few minutes, then slice the meatloaf. Serve with a generous helping of the roasted root 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

Savor a modern twist on classic meatloaf using lean ground beef enriched with a hint of egg and breadcrumbs for perfect binding. Accompanied by a medley of roasted carrots and parsnips lightly dressed in olive oil and seasoned with garlic and fresh herbs, this dish delivers a comforting balance of rich flavor and vibrant textures.

NUTRITION

478kcal
Protein
37.3g
Fat
21.4g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef (90% lean)

1 large Egg

1/8 cup Whole Wheat Breadcrumbs

1 medium Carrot, chopped

1 small Parsnip, chopped

1 small Onion, diced

1 tsp Olive Oil

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    In a mixing bowl, combine the lean ground beef, egg, whole wheat breadcrumbs, garlic powder, salt, and pepper. Mix gently until well incorporated, being careful not to overwork the meat.

  • 3

    Shape the mixture into a small loaf and place it on a parchment-lined baking sheet.

  • 4

    In another bowl, toss chopped carrots, parsnip, and diced onion with olive oil, and a pinch of salt and pepper.

  • 5

    Spread the vegetables around the meatloaf on the baking sheet.

  • 6

    Place the tray in the oven and bake for 25-30 minutes, or until the meatloaf is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let rest for a few minutes, then slice the meatloaf. Serve with a generous helping of the roasted root vegetables.