Meatloaf beef and tangy beet salad with rost fried parsnips.
This is a dried beef recipe free of dairy foods.
Meatloaf Meal Prep

Meatloaf Meal Prep

  • Course: Main Course
  • Cuisine: American
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 35 minutes
  • Servings 5

Ingredients :

For the meatloaf:

  •       2 pounds ground beef 85:15 beef to fat ratio
  •       ½ an Onion chopped
  •       ½ a red bell pepper chopped
  •       1 large Carrot finely chopped
  •       1 teaspoon dried thyme
  •       3 cloves garlic minced
  •       1 Egg
  •       1 tablespoon worcestershire Sauce
  •       ¼ cup plus 2 tablespoons panko breadcrumbs
  •       Kosher salt
  •       Freshly cracked pepper
  •       Olive oil

For the meatloaf glaze:

  •       ½ cup ketchup
  •       1 tablespoon hot Sauce sauce
  •       2 tablespoons agave nectar or Honey
  • For the beet salad:
  •       2 pounds beets
  •       Zest of one Lemon
  •       Juice of half a Lemon
  •       1 tablespoons of fresh flat leaf parsley chopped
  •       2 tablespoons walnuts toasted & chopped
  •       Kosher salt
  •       Freshly cracked pepper
  •       Extra Virgin olive oil

For the parsnip fries:

  •       2 pounds parsnips peeled and cut in 1/2 inch thick fries
  •       1 teaspoon dried thyme
  •       2 tablespoons olive oil
  •       1 teaspoon kosher salt
  •       Couple cracks fresh pepper


  • Pre-heat the pickles to 425 F ° C with a large pan inside for crispy crispy. Drop all the remaining ingredients into the cut parsnips and mix well. Arrange the parsnips carefully in a single layer on the hot sheet pot and cook for 25-35 minutes or until both sides are well browned. The fries don't have to flip unless they get a lot of colour.
  • Pre-heat beets to a temperature of 400 F. Cut out on top and bottom sides a little bit of beet. Place beets cut on a plate of tin foil and season with 1 teaspoon of salt, 1 teaspoon of olive oil, 1 tablespoon of water and a few crevices of pottery. Place another layer of tin sheet on top and crimp the edges to seal the beets into a sheet of foil. Bake in the oven for 1 hour. Pierce your beets with a small knife to verify doneness, if the knife is in and out relatively easily, ready to cook another 10-15 minutes in the sealed foil package. If it feels hard or the knife is not easy to slide.
  • Let cool beets for 10 minutes, then clean the skin in a few pieces with a towel.
  • Slice the beets into pieces and put in a wide bowl after they have been peeled. Season the beets and the following ingredients with the Lemon zest. Mix well with 1/2 teaspoon of salt, some pepper cracks, and 1 tablespoon of olive oil. Give the beets a flavor, may require more salt or Lemon juice.
  • Pre-heat meatloaf up to 350 F and pre-heat a big non-stick or metal pot with 1 tablespoon of olive oil over medium heat. Attach the onion, three other ingredients, 1/2 teaspoon of salt, and some pepper cracks. Stirring regularly and cook for 7 minutes. Attach the garlic, thyme, and cook 5 minutes more. Cool down a couple of minutes. Add the ground beef, the Egg and 2 ingredients to a large pot, a few cracks of pepper and a half teaspoon of salt.
  • Put the tin film layer on a booklet and form the log for the meatloaf. Ensure that the loaf is served uniformly. Mix all the ingredients and mix well into the glaze in a little bowl. Give it flavor, depending on your flavor you may want more hot Sauce or agave. Place most of the glaze on top of the pan and use your hands to spread all over the pan and add more when necessary. Bake 1 hour and 10 minutes in the oven or 155 degrees F in the middle of the loaf at the internal temperature. Remove the oven and allow 5 minutes to rest before slicing.
  • Put in a slice of meatloaf, some beet salad and green bean, and make your Meal Prep containers.

Recipe Notes :


  • 749 calories per meal
  • 38.4 grams of fat per meal
  • 39 grams of protein per meal
  • 63 grams of carbs per meal
  • 12.8 grams of fiber grams per meal


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