Meatloaf Bake

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

  1. Preheat oven to 350 degrees
  2. Combine ingredients in a mixing bowl (feel free to use your hands!)
  3. Press mixture into a 13×9 pyrex
  4. 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)
  5. Makes ~8 servings

Did you make it? I’d love to see how it turned out! Tag @climbingdietitian on instagram.

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Published by Chiara

I’m a rock climber and registered dietitian teaching fellow climbers to become the strongest and happiest versions of themselves with evidence-based fueling strategies and by making peace with food.

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