Healthy Meatloaf with Greek Yogurt Mashed Potatoes
A nutritious twist on classic meatloaf using oats and veggies, served with creamy Greek yogurt mashed potatoes.
Ingredients
For the meatloaf
- 1 lb lean ground beef (90/10 or 93/7) for lower fat
- 1 cup oats (old-fashioned or quick oats)
- 1 cup spinach, chopped (fresh or thawed) squeezed if frozen
- 1 cup carrots, grated (about 2 medium carrots)
- 1/2 cup Greek yogurt (plain) use full-fat for creamier mash
- 1 tbsp olive oil optional for brushing the loaf or sautéing veggies
- to taste Salt and pepper
For the mashed potatoes
- 2 cups potatoes, peeled and cubed (Yukon Gold or russet)
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, add the ground beef, oats, chopped spinach, grated carrots, and a good pinch of salt and pepper.
- Mix gently with your hands or a spoon until everything is combined. Don’t overwork the meat—mix until just combined.
- Transfer the mixture to a lightly oiled loaf pan and shape it into a compact loaf. Brush the top with olive oil if you like a little color.
Baking
- Bake for 45–60 minutes. Check doneness with a thermometer—the internal temperature should read 160°F (70°C).
Mashed Potatoes
- While the meatloaf is baking, place potatoes in a pot of salted water. Bring to a boil and cook until tender, about 12–15 minutes.
- Drain the potatoes well. Return to the pot, add Greek yogurt, and mash until smooth. Season with salt and pepper.
Serving
- Let the meatloaf rest 5–10 minutes after removing from the oven, then slice.
- Serve slices alongside a generous scoop of Greek yogurt mashed potatoes.
Notes
For gluten-free, use certified gluten-free oats. Substitute half the beef with ground turkey or chicken for lower red meat. For a dairy-free mash, replace Greek yogurt with olive oil or dairy-free yogurt. You can add BBQ sauce, sun-dried tomatoes, or make a vegetarian version with lentils.