We didn’t really make traditional meatloaf in my family! My mom loved to throw in shredded carrots, oats, and corn and it was more of a bake than a loaf and so yummy. I recreated it here and it turned out SO good. Zach isn’t always a fan of the quirky things I grew up loving, but he was all for this one! It was super good with mashed potatoes.
Fueling notes
- Per serving, this recipe packs 13 g of carbs, 18 g of protein, and 7 g of fat, and 2 g of fiber
- Pre-workout: pair with as much carbs as you’re hungry for at least 2-4 hours before your session to give you enough time to digest.
- Post-workout: Pair each serving with ~40-70 grams of carbs for that 3:4-1 ratio of carbs to protein within 1-2 hours of your session.
The Stuff
- 2 large carrots, shredded
- 1 small onion, chopped
- 1.5 lb lean ground beef or turkey
- 1 cup old fashioned oats
- 1/2 cup ketchup
- Splash of Worcestershire sauce
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp black pepper
- 1/2 teaspoon thyme
- Optional: bag of frozen corn
The Steps
- Preheat oven to 350 degrees
- Combine ingredients in a mixing bowl (feel free to use your hands!)
- Press mixture into a 13×9 pyrex
- Cover with tinfoil and bake for 20 minutes then remove and bake for another 10 (if you want to skip the foil, bake for 40 minutes)
- Makes ~8 servings
Did you make it? I’d love to see how it turned out! Tag @climbingdietitian on instagram.
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