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Healthy Meatloaf with Tomato Glaze

Healthy meatloaf made with lean ground beef or turkey, rolled oats, and finely grated vegetables for a tender, sliceable loaf. Baked with a clean tomato glaze that caramelizes slightly for a tangy-sweet top.
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Prep Time 15 minutes
Cook Time 1 hour
rest 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Lean meatloaf base
  • 1.5 lb lean ground beef (90/10) or ground turkey
  • 0.5 cup rolled oats
  • 2 eggs
  • 0.33 cup whole milk
  • 1 small onion, grated
  • 1 medium carrot, finely grated
  • 0.5 cup zucchini, finely grated and squeezed dry
  • 3 clove garlic, minced
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • salt
  • pepper
Tomato glaze
  • 3 tbsp tomato paste
  • 1 tbsp honey
  • 1 tsp apple cider vinegar

Equipment

  • 1 sheet pan

Method
 

Prep and form the loaf
  1. Preheat the oven to 350°F and line a loaf pan with parchment so the meatloaf releases cleanly after baking.
  2. In a large bowl, combine lean ground beef or turkey, rolled oats, eggs, whole milk, grated onion, grated carrot, squeezed-dry grated zucchini, minced garlic, Worcestershire sauce, dried thyme, salt, and pepper until evenly mixed.
  3. Press the mixture firmly into the prepared pan to help the loaf hold its shape when sliced.
Add glaze and bake
  1. Mix the tomato paste, honey, and apple cider vinegar, then spread the glaze evenly over the top for a glossy finish.
  2. Bake at 350°F for 55–65 minutes, until the internal temperature reaches 160°F; look for a browned, set top.
Rest and serve
  1. Rest the meatloaf for 10 minutes so juices settle and slices stay intact.
  2. Slice and serve once slightly cooled, showing the vegetable-speckled interior and tomato glaze on top.

Notes

Pro tip: squeeze the grated zucchini very dry to prevent a watery loaf and keep the texture tender. Refrigerate leftovers in an airtight container for up to 4 days. Freeze baked slices in a freezer-safe container for up to 2 months. For a lower-sodium option, use reduced-sodium Worcestershire and season gradually with salt/pepper to taste.