This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"If you're a lover of food you need to make love to that plate cause it's waitin' on ya."
-Mekiel Ruben, Musician
Meatloaf is fantastic because you can make it on a Sunday in about 20 minutes prep time. The great thing is that you'll have leftovers for the week. This is a great variation on meatloaf with everything in one pan – protein, great carbs and veggies all wrapped up in good fats and great Tuscan seasoning. Serve this with a great side salad and you are set.
Servings: 6 | Serving size: 1/6 meatloaf with beans and sauce
Cooking Time: 120 Minutes
This keeps well for about 48 hours in the fridge after being cooked. Good cold or reheated as sandwiches.
|2 15 ounce can||no salt added white beans (drained and rinsed)|
|2 tsp||dried oregano|
|1 tsp||rubbed sage|
|1 tsp||ground fennel seed|
|4 cloves||garlic (finely minced)|
|1/8 tsp||fresh ground black pepper|
|1 1/2 lbs||extra lean ground beef|
|2 Tbsp||olive oil|
|1 small||onion (diced)|
|2||ribs celery (diced)|
|1 medium||carrot (peeled and diced)|
|1 15 ounce can||no salt added diced tomatoes (undrained)|
|8 large||black olives (thinly sliced)|
Preheat oven to 325°F.
Mash 1/2 can of the beans together with the oregano, sage, paprika, fennel, 3 cloves of the garlic, salt and pepper.
Mix the ground beef together with the mashed beans until well blended. Fold in the other 1/2 can of beans.
Roll the mixture into a large ball and then shape into a loaf. Place the loaf in the refrigerator.
Place the olive oil in a large skillet over medium heat. Add the garlic and cook for about 3 minutes. Add the onions, celery and carrot and cook for about 5 minutes. Add the diced tomatoes, stir and add the second can of white beans and sliced olives and the water.
Place the meatloaf in the pan surrounded by the vegetable and bean mixture.
Place the pan in the oven. Cook for about 90 minutes, basting the top occasionally with the tomato sauce from the pan. Cook until the internal temperature is 150°F. Remove from the oven and let rest for about 5 – 10 minutes before slicing.
Serving size: 1/6 loaf with beans and sauce
|Calories 357||Calories from Fat 104|
|% Daily Value|
|Total Fat 12g||18%|
|Saturated Fat 3g||17%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 17g||6%|
|Dietary Fiber 11g||45%|
|Vitamin A 41%||Vitamin C 15%|
|Calcium 13%||Iron 36%|
|Vitamin K 12 mcg||Potassium 1031 mg|
|Magnesium 100 mg|