Whole Foods Meatloaf
Not your momma’s meatloaf, this whole foods meatloaf recipe is made with ground turkey, zucchini, flaxseed, and oatmeal. Moist and tender, it has all the sweet, tangy, savory flavors you know and love and is easy to make!
Looking for more comfort food dinners? Try our easy homemade lasagna and healthy sloppy joes, too.
Meatloaf is such a classic dinner that we all grew up eating. However, traditional recipes aren’t all that nutritious. So, we gave our version a bit of an upgrade, infusing it with fresh veggies and better-for-you fats.
It looks and tastes just like the meatloaf you know and love, and picky eaters don’t even realize we sneak in nutrients. It’s a simple weeknight dinner option that can easily double as meal prep!
Ingredients You’ll Need
Below is an overview of the ingredients and instructions for this whole foods meatloaf recipe. Please be sure to scroll down to the recipe card for the complete details!
For the Meatloaf
- Ground Turkey – You can use ground beef instead, if preferred, or a combination of both like we do!
- Ground Flax Seed – These take the place of breadcrumbs, helping to bind the meatloaf while adding fiber and fats.
- Oat Flour – Acts as a binder, keeping the meatloaf gluten-free. You can buy pre-made oat flour. Or, make your own by pulsing oats into a fine powder in a high-speed blender or food processor.
- Eggs – Add moisture, flavor, and help hold the meatloaf together.
- Zucchini – You don’t taste it!
- Ranch Seasoning Mix – Trust us on this. It adds a delicious, zesty taste. We use a homemade Ranch seasoning mix, but you can substitute a store-bought packet if preferred.
For the Glaze
- Ketchup – Forms the base of the glaze, creating a sweet, tangy flavor.
- Maple Syrup – Brown sugar will also work.
- Worcestershire Sauce – Adds depth and a savory, smoky taste.
- Dijon Mustard – Adds a tangy flavor that balances some of the sweetness.
How to Make a Whole Foods Meatloaf Recipe
Before you begin, preheat your oven to 400 degrees Fahrenheit. Then, grease a meatloaf pan with cooking oil spray.
- Shred the zucchini. Shred it with a grater then over a kitchen towel or cheesecloth and squeeze out as much liquid as possible.
2. Combine. Add all the meatloaf ingredients to a large bowl. Mix until well combined.
3. Portion and bake. Transfer the meat mixture to the prepared loaf pan, spreading it out evenly on top. Transfer the meatloaf pan to the oven and bake until set and lightly golden.
4. Prepare the glaze. While the meatloaf bakes, whisk all the glaze ingredients in a small bowl.
5. Top. Remove the meatloaf from the oven and spread the glaze evenly on top.
6. Enjoy. Then, return it to the oven until the glaze is caramelized.
Tips for Success
- Combine the meatloaf ingredients with your hands. We find this is the easiest way to distribute everything evenly.
- Avoid overmixing. Combine just until the meatloaf ingredients are well distributed but not so much that the mixture becomes mushy.
- Adjust the baking time. Keep a close eye on your oven, and avoid overbaking to prevent your meatloaf from becoming dry. You’ll know it’s done when it reaches an internal temperature of 165 degrees Fahrenheit when measured with a meat thermometer.
- Rest the meatloaf for about fifteen minutes before serving. This allows the natural juices to redistribute, keeping the meatloaf moist and allowing it to set and hold its shape.
Common Questions
We typically serve this recipe with a side of mashed potatoes or high-protein mac and cheese. Then, we add a kale broccoli slaw salad or roasted veggies for extra nutrients.
Store leftovers in an airtight container in the refrigerator for up to four days. Or, freeze them for up to three months.
Warm leftovers in the microwave or covered in the oven at 300 degrees Fahrenheit just until warmed through.
More Family-Friendly Recipes
Whole Foods Meatloaf with Zucchini Recipe
Equipment
- 1 spoon
Ingredients
Meatloaf
- 2 lbs raw ground turkey and/or beef (we like to use 1 lb turkey and 1 lb beef)
- 1/2 cup ground flaxseed
- 1 zucchini (or enough for 2 cups shredded zucchini)
- 1/2 cup oat flour
- 2 eggs
- 2 Tablespoons ranch seasoning mix
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Glaze
- 1/2 cup ketchup
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon maple syrup
- 1 teaspoon Dijon mustard
Instructions
- Preheat the oven to 350F. Lightly spray a meatloaf pan or a 9×5-inch pan with nonstick cooking spray. Set aside. (Place a sheet pan or aluminum foil on the oven rack below the pan of meatloaf to catch any drips.)
- Finely shred the zucchini with a grater over a kitchen towel until you have about 2 cups. Pick up the towel folding the sides up and around the shredded zucchini. Squeeze out as much liquid as possible over the sink. You should be left with about 1 cup shredded zucchini.1 zucchini
- Add all the meatloaf ingredients to a large bowl and mix with a large spoon or your hands until combined.2 lbs raw ground turkey and/or beef, 1/2 cup ground flaxseed, 1/2 cup oat flour, 2 eggs, 2 Tablespoons ranch seasoning mix, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1 zucchini
- Press the meatloaf into the greased pan.
- Bake the meatloaf for 50-55 minutes. While the meatloaf bakes, whisk together the glaze ingredients.1/2 cup ketchup, 1 Tablespoon Worcestershire sauce, 1 Tablespoon maple syrup, 1 teaspoon Dijon mustard
- After 50-55 minutes, remove the meatloaf and spread the glaze on top. Bake for another 10-15 minutes or until the internal temperature of the meatloaf reaches 165F (see notes).
- Remove the meatloaf from the oven and let it rest for 15 minutes before slicing and serving.
- Store leftovers in the fridge for up to 4 days or freeze in individual portions in the freezer for up to 6 months.
I always enjoy reading different perspectives on this subject.
Oh good! Thanks for taking the time to comment. Blessings!
Such an easy meatloaf recipe!
Wondering about the nutrition info specifically protein, carbs and fat.
Thank you!
Hi Diane,
There are 25g protein, 13g fat, and 18g carbs. Happy eating!
this is spectacular, I added one small skinny shredded carrot, a bit of garlic and a handful of oats on top of the ground oat flour. was freaking amazing. so versatile, TY tons for this healthy recipe. /hugs
Hey Sony! I love your ingredient additions! Thank you for sharing your recipe experience 🙂 I am so glad you enjoyed it!!
That is awesome meal, thanks for sharing with Hearth and soul blog hop, pinning.
They really are delicious- with or without the bun! Thanks for stopping by!