Veggie Packed Meatloaf

Level up your meatloaf game with this super satiating and nutritious version created by Kelli Buckley. 


One serve provides 542 calories, 69 g protein, 23 g fat, 6 g net carbs and P:E = 2.4.


The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.  



  • 2 lbs (900 g) grass-fed ground beef
  • 2 eggs, whisked
  • 1/8 cup coconut flour
  • 16 oz (450 g) fresh spinach or 12 oz frozen spinach thawed and drained
  • 1/2 a red bell pepper, chopped small
  • 1 cup canned tomatoes
  • 1 tbsp of chilli powder
  • 1 tsp of salt
  • 1 tsp of oregano
  • 1 tsp of thyme
  • 1/2 tsp of cayenne
  • 1/2 cup sugar-free barbecue sauce


  • Preheat oven to 350º F (180º C).
  • Sauté peppers over medium heat in a saucepan with 2 tbs of water just until tender.
  • Add spinach and saute until wilted down and reduced in volume or add drained thawed spinach.
  • Add tomatoes and spices to the sautéed vegetables in the pan saute 15 to 20 minutes.
  • Remove saucepan with vegetables from heat, set aside.
  • Put uncooked ground beef in a large bowl.
  • Pour the whisked eggs and coconut flour and mix into the ground meat.
  • Take veggies from the saucepan and pour into a bowl.
  • Mix the vegetables into the meat.
  • Form meat mixture into a loaf shape and center in a 13×9 inch pan.
  • Pour sugar-free sauce to cover the top and sides of the meatloaf.
  • Cook for about 1 hr to 1 hr 15 minutes.
  • Remove from the oven and allow to sit for about 10 minutes before slicing.

Suitable for 

This recipe is featured in the following recipe books optimised for nutrient density.  Follow the links below to find more nutrient-dense recipes optimised for YOUR goal.   

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