These Healthy Meatloaf Meal-Prep Bowls are so easy to make and loaded with wholesome ingredients. The Whole30 meatloaf is full of flavor, and the veggies are roasted to perfection. Enjoy fresh meals all week with just a few simple steps!
I always like starting the week with good meals ready to go. I have lots of quick and easy meal prep recipes that I rotate, and they’re all wholesome and super adaptable. I created these Meal-Prep Bowls based on my Healthy Meatloaf and Easy Turkey Meatloaf recipes. They provide a lighter twist on a classic comfort food.
Meatloaf Ingredients
- Ground meat — You’ll need 1 lb of either lean ground beef or ground turkey.
- Egg — The egg will help bind the meatloaf together.
- Almond milk — I use almond milk to keep the recipe Whole30, but you can also use your preferred milk or even chicken broth.
- Almond flour — The almond flour helps the meatloaf retain moisture.
- Onion — I use white onion, but yellow will also work.
- Hot sauce — Optional, but I highly recommend, as it adds a ton of flavor. You can replace hot sauce with Dijon mustard or Worcestershire sauce.
- Seasonings — A blend of kosher salt, black pepper, Italian seasoning, and garlic powder or onion powder.
- Parsley — Or any fresh herb you like, finely chopped.
Meatloaf Sauce Ingredients
- Ketchup — I use this sugar-free, whole30 ketchup.
- Coconut aminos —If you don’t have coconut aminos, see my expert tips for substitutions.
- Red wine vinegar — To help balance all the flavors. You can also use apple cider vinegar.
Instructions
Prepare the meatloaf:
- Before you begin, preheat your oven to 350°F and line a baking sheet with foil.
- Add all the meatloaf ingredients to a large bowl and stir to combine them well.
- Then, form the meat mixture into a rectangular meatloaf shape on your foil-lined baking sheet.
- Now, combine all the ingredients for the meatloaf sauce in a small bowl and mix well. Pour the sauce on top of the meatloaf and spread it into an even layer.
- Place the meatloaf into your preheated oven and bake for 45-55 minutes.
Prepare the roasted veggies:
- While the meatloaf cooks, we’ll make the green beans and sweet potatoes. Wash the veggies well, then remove the ends from the beans.
- Line another baking sheet with aluminum foil and arrange the sweet potatoes and green beans in a single layer. Drizzle with olive oil and season well.
- Bake the veggies for 15 minutes or until they’re tender.
Olivia Recipe's Tips
- If you’re having trouble shaping the meatloaf on a baking sheet, feel free to use a loaf pan.
- I use my hands to lightly shape the meatloaf, without squeezing it together. If you pack it too tightly, the meatloaf will be dense.
- Be sure to dice the sweet potatoes into small, even pieces so they cook as quickly as the green beans.
To Store: Store the meatloaf in an airtight container in the refrigerator for up to 4 days.
To Freeze: To freeze the meatloaf, I recommend slicing it first. Then, wrap the slices in plastic wrap and place them in a freezer-safe container or bag.
To Reheat: You can easily reheat meatloaf in the microwave until it’s warmed through.
I also love these meal-prep bowls with roasted cauliflower, roasted asparagus, roasted acorn squash, or this roasted vegetables medley.
Feel free to swap the potatoes for mashed potatoes, savory mashed sweet potatoes, or this cauliflower mash as a low-carb option.
Swap the protein: These meatloaf bowls are super versatile and great with any protein. See my sheet pan sausage and veggies, and sheet pan chicken and vegetables.
Customize the seasonings: Feel free to get creative with your spice cabinet! Add your favorite seasonings or fresh herbs to the meatloaf and veggies.
Use seasonal veggies: I love sweet potatoes for fall dinner recipes, but you can easily sub them for other veggies.
More Healthy Meal-Prep Recipe To Try
Healthy Meatloaf Meal-Prep Bowls
Video
Ingredients
For the Meatloaf
- 1 lb organic ground beef or ground turkey
- 1 egg
- 1/4 cup almond milk
- ½ cup almond flour
- 1/3 cup onion diced
- ½ teaspoon hot sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 2 tablespoons fresh parsley chopped
For the Roasted Veggies
- 3 cups green beans ends chopped off
- 4 cups sweet potato (peeled and diced in very small pieces)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
For the Meatloaf Sauce
- ¼ cup ketchup
- 2 tablespoons coconut aminos
- 1 tablespoon red wine vinegar
Instructions
- Preheat oven to 350°F. Line a baking sheet with foil.
- In a large bowl, add all the ingredients for the meatloaf. Stir to combine well.
- Form the ground beef mixture into a rectangle shape on the prepared baking sheet.
- In a small bowl combine all the ingredients for the meatloaf sauce and mix well. Pour the sauce on top of the meatloaf and spread it into an even layer.
- Bake for about 45-55 minutes.
- Meanwhile, line a baking sheet with foil and place the sweet potato and green beans on it. Add olive oil, salt, pepper and Italian seasoning. Mix everything well to combine.
- Place the baking sheet in the oven (with the meatloaf) and bake the veggies for 15 minutes or until they're tender. Make sure you dice the sweet potatoes into small pieces so they can cook as fast as the green beans. Remove the baking sheet from the oven and let them rest.
- After 45 minutes check to see if the meatloaf is ready. If so, remove it from the oven and let it rest for 8-10 minutes. Slice the meatloaf and add 2 slices to each of 4 glass containers with roasted veggies. Enjoy!
Notes
- If you are having difficulties shaping the meatloaf, use a loaf pan.
- Do not pack the meatloaf tightly when shaping it as it’ll lead to a dense meatloaf.
- You can swap the coconut aminos for soy sauce, maple, or honey if you prefer.
- Bake the meatloaf for 45 minutes, then check the internal temperature with a meat thermometer for 165°F. If it’s not ready, bake it for 5-10 minutes more.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
Follow @primaverakitchen on Instagram, snap a photo, and tag it #primaverakitchen. We’d love to see your recreation.
One of my all-time favorite meal preps!! So easy and yummy.
You comment made my day. So happy you like this recipe. It’s really good!
So good!!!! Simple ingredients my favorite.
So glad to hear that!
I love this recipe and my parents request it often! It is perfect to package for meal prep/work lunch.
Question: do you think this recipe could transfer to an air fryer? Trying to avoid heating up the house during the scorching hot summer.
Probably it would work but I’m not 100% sure because I’ve never made it in my air fryer. I should try it and see how it works.
Hi what can I use instead of coconut aminos? Thanks
Soy sauce.
I am so excited to found your website will make this for tonight thanks a million 🌷
You’re very welcome!