Ingredients
1 tbsp olive oil
½ medium onion, diced (about 2/3 of a cup)*
1 cup shredded carrots
Water
2 tsp minced garlic
1 cup frozen spinach (defrosted and squeezed dry of excess liquid)
2 tbsp chopped parsley
1 pound ground beef (preferably grass fed)
2 tsp Worcestershire sauce
1 tbsp ketchup
½ tsp dried oregano
1 egg
2 tbsp ground flax seeds (optional)
1 tsp sea salt
½ tsp ground pepper
1/8 tsp red pepper (optional)
- Preheat oven to 325 degrees.
- In large, oven-proof sauté pan, heat the olive oil. Add the onion and carrots. Cook for 3-5 minutes until slightly soft. Use a bit of water to loosen the vegetables from pan if starting to stick. Add the garlic and cook another 30 seconds. Turn off heat and cool.
- Mix the remaining ingredients together.
- Form the meatloaf mixture into two small loaves.
- Bake at 325 degrees for 40 minutes.
Serving Size 1/3 Loaf
Serving Per Container 6
| Amount Per Serving | ||
|---|---|---|
| Calories 220 | Calories from Fat | |
| % Daily Value* | ||
| Total Fat 9.7g | ||
| Saturated Fat 2.7g | ||
| Trans Fat 0g | ||
| Cholesterol 122mg | ||
| Sodium 146mg | ||
| Total Carbohydrate 5.9g | ||
| Dietary Fiber 1.8g | ||
| Sugars 2.7g | ||
| Protein 26g | ||
| Vitamin A % | Vitamin C % | |
| Calcium 2% | Iron 88% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
