This post may contain affiliate links. Click here for my affiliate disclosure. If you purchase items through my affiliate links, I receive a small commission but your price doesn't change.
Sometimes I’m confused when people think they can’t follow the Trim Healthy Mama healthy eating lifestyle without making two separate meals: one for themselves and one for their families. Almost all of our family favorite meals have been easily “THMable”. Here’s one of them.
PS – it happened again. I tweaked this recipe earlier this year and hadn’t gotten around to posting it yet. I scheduled it this week, then yesterday I found out that there’s a meatloaf recipe in the new THM cookbook called “Mama’s Famous Meatloaf”. All I can say is that great minds think alike…haha. This recipe is the meatloaf recipe that my mama makes.
This meatloaf recipe comes from our old blue church cookbook and was originally submitted by Anna Hershberger. My mom has made it a lot over the years. I’ve made a few tweaks to conform it to healthy standards, but mostly the change-ups were a simple matter of using old fashioned instead of quick oats and using plan-approved sweetener in the topping (which we usually don’t make anyway).
We usually don’t make the topping for the meatloaf (you can serve it with no sugar added ketchup instead), but I’ve included the recipe here in case you want to try it. We used to make the topping until we came to the conclusion that most of the family likes the meatloaf better without it. I’m one of the few who actually likes the meatloaf better with the topping included, but since the rest of the family isn’t on board and I’d just as soon skip a step, I just leave it off.
This meatloaf is a great recipe to make on a Sunday morning and put in the oven during church so dinner is ready and waiting when you get home.
Yes, there are oats in this recipe, and oats are generally an E fuel source (for Trim Healthy Mamas). The net carbs from the oats come to 5.5 grams per serving, which is well within THM S boundaries. While I try not to combine fuels often, sometimes for sake of ease and economy I’m willing to take some liberties. If you don’t want to use that many oats, try substituting some grated parmesan cheese (the kind from the green shake container), keeping in mind that you may need to decrease the salt in the meatloaf (and the meatloaf may turn out a little more dense).
You can find this recipe in my cookbook, Necessary Food.
- 2 lb. ground beef
- 1 cup old-fashioned oats, roughly ground if desired for a finer texture (use gluten free if necessary)
- ¼ cup chopped onion
- 1½ tsp. salt
- ½ tsp. pepper
- 1 egg
- 1 cup tomato juice
- ⅓ cup no-sugar-added ketchup
- 1 tsp. prepared yellow mustard
- Sweetener equal to 2 T sugar, plus ½ tsp. molasses for a brown sugar flavor
- A few drops of liquid smoke flavoring, optional
- Use your hands to mix all the meatloaf ingredients together. Form into your desired loaf shape in a greased 9x13 inch glass pan.
- Make the topping, if desired, by mixing all the ingredients together. Spread on top of the meatloaf.
- Bake the meatloaf (uncovered) at 350 degrees F for approximately 45 minutes or until cooked through. We often bake it at 225-250 degrees F for about 3½ hours while we're in church Sunday morning so it's ready for lunch when we get home.