Special Diet Information

Coumadin® (Warfarin)
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.

Gluten Sensitivity
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

The refrigerator light goes on...

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.


Tuscan Meatloaf

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 paprika
1 tsp ground fennel seed
4 cloves garlic (finely minced)
1/2 tsp salt
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)
1/4 cup water

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.

Nutrition Facts

Serving size: 1/6 loaf with beans and sauce

Servings: 6

Amount Per Serving

Calories 357 Calories from Fat 104
  % Daily Value
Total Fat 12g 18%
    Saturated Fat 3g 17%
    Monounsaturated Fat 5g
    Trans Fat 0g
Cholesterol 30mg 10%
Sodium 344mg 14%
Total Carbohydrates 17g 6%
    Dietary Fiber 11g 45%
    Sugars 3g
Protein 38g
Vitamin A 41% Vitamin C 15%
Calcium 13% Iron 36%
Vitamin K 12 mcg Potassium 1031 mg
Magnesium 100 mg