Homemade Meatloaf Recipe
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This homemade meatloaf makes a perfect family dinner served with mashed potatoes and a side of veggies!
When I lived in Germany, there was something we ate on occasion called “Meat Cake” that was just incredible. It was almost like bologna, and definitely not clean. But M.A.N. was it good!
I was naïve enough to think I could make it myself, and since I had my own little kitchen in my part of the house, I set out to give it a shot. Sadly, I never got close. But what I did figure out is one yummy recipe for meatloaf! This is one of those recipes that will be passed down through the generations of my family. It’s just plain good.
HOMEMADE MEATLOAF RECIPE:
Homemade Meatloaf Recipe
Ingredients
- 1 lb. sliced mushrooms
- 1 ½ cups chopped red onion
- 1 tbsp. olive oil
- 1 ½ lb. ground turkey
- 7.5 oz. refried beans (about 3/4 cup)
- 2 large egg whites
Instructions
- Preheat oven to 350 degrees F.
- Sauté the mushrooms and onion in the olive oil over medium heat, until the onions become translucent. Set aside and allow to cool.
- Add everything to a large mixing bowl and mix until well combined.
- Put meat mixture in a lightly oiled loaf pan.
- Bake until the internal temperature reaches 175 degrees F. (approximately 45 minutes).
- Cool slightly, slice and serve.
Notes
Nutrition
where can you buy clean refried beans? would trader joe’s or whole foods work?
Ruth – I buy mine at Trader Joe’s. I believe it’s the low fat or fat free type. It has a blue label. Good stuff!
I have a really strange (and probably silly) question, and I’m sure there is a more appropriate place to ask but I don’t know where. It has nothing to do with your meatloaf… although I’ll probably give it a try sometime.
I am trying to build my food storage… (I’m one of those crazy Mormon gals…) and now that we are in transition to a clean diet, I am finding it harder to get clean foods to store. Obviously grains and beans and such are easy but fruits and veggies… not so much. Especially FRESH fruits and veggies.
So the question is… (finally, right?) are freeze-dried foods considered clean? I know there’s a ‘process’ to get them to that state but from what I have heard (and tasted), they are “fresh” but the water has been removed. Hydrate them again, and they are back to their original state. Anyway, thanks so much. Hopefully you can help me out. Silly, I know…
Brooke – Wow, what a question! I honestly don’t know as I don’t eat anything freeze-dried. I’ll investigate though!
Freeze dried foods, well the ones I buy anyway, have nothing added. I personally do consider them clean eating. They are simply whole foods that have been through a process that very quickly removes the water.
I happen to love a particular company that makes freeze dried foods. Their culinary expert was featured in a recent edition of Celan Eating mag. Obviously some of the items that are available in freeze dried form have other ingreients, like yogurt bites. Those I don’t keep on my clean list, but all fruits and veggies, meats, eggs, beans, and so on, are simply those things.
The freeze drying process doesn’t change anything and in fact, protects the nutrients better than even fresh products that travel to reach grocery store shelves.
And, I’m not a crazy mormon girl, just a mom and wife who is into prepping, lol.
Amy – That’s great! Thanks for sharing that!
Ahgghhh!!! Sorry, I just realized there are a TON of typos in my response, sorry. I was typing with one hand and a baby in lap!
So… I do see cook until internal temp reaches X, but there is no suggested oven temperature. What setting do you use?
Dana – So sorry! I just updated the recipe.
Do you have any suggestions for a topping? It’s usually a mixture of ketchup, brown sugar and dry mustard, but I don’t really want to use that.
Kim – If you must have a topping, I recommend getting a clean ketchup. You can always mix in a little molasses for that brown sugar flavor. OrganicVille is a good ketchup.
I love this recipe- the only change I made was to saute a few handfuls of chopped greens after the onions and mushrooms and add to the bowl to cool!!! I really like what the refried beans do for the texture. this recipe is a keeper, thanks Tiffany
Trude – You’re welcome! Glad you enjoyed it!
Cassi – I think so. You might want to put in some extra onions.
Dandan – You can certainly add any spices or herbs you like. My recipes are very versatile that way. Stay away from the seasoning mixes and just go for the pure herbs like basil, rosemary or garlic powder (not garlic salt). You can also check ingredient labels to be sure that the herbs are the only thing in the bottle. Hope that helps!
Amanda – Glad you enjoyed it!
I made this for dinner tonight and it was very watery??? I followed the recipe.. what went wrong?? It tasted good. Just not a solid meatloaf.
Some meats are pumped full of water to up the weight so stores can charge more. It cooks out and you are left with a lot of water. Either try a different brand of meat or suck the water out with a turkey baster as it cooks.
do we cover when we bake?
I didn’t. But if it starts to get too brown on top, you can lay a loose piece of foil over the top.
I have a son with an egg allergy … any ideas or tips on substitutions if any? I don’t want it to be dry. I might try adding a couple Tbsp. of milk … good idea? Thank you! I love your recipes and when we began eating clean, I was searching this recipe database every day. Two boys under 7 and they love most of the meals I make from here! Thank you!
Josephine – The egg helps bind things together. But if you can’t have it, then I would just leave it out. With all those mushrooms, the moisture should be fine. I hope you enjoy it!