Serves 8 – 10


Nina’s Healthy Meatloaf is made with grass-fed, grass-finished beef. It’s healthy and a lot lower in fat than it’s corn-fed cousin. This meatloaf is delicious and packed with protein & vitamin A! One serving offers you 144% of your RDA for vitamin A & 21 grams of protein for only 231 calories per serving! Serve with my Sweet Potato Carrot Puree.


What You’ll Need:

A Large Mixing Bowl

2 Medium Bowls

A Kitchen Towel

Parchment Paper

Tin Foil

A 13 x 9 Pyrex Dish or Other Large Baker

Meat Thermometer


Serving Platter



2 Pounds Grass-Fed Ground Beef

1 Large Onion, Chopped Finely

1 Cup Minced Carrots

1/2 Cup Worcestershire Sauce (Soy-Free)

2 Tbsp Chopped Garlic or To Your Personal Taste

1 Egg

2/3 Cup Flaxseed, Ground

1 Pound Frozen Spinach, Thawed

Parsley Stalks For Decorating The Serving Plate

About 3 Tbsp Tomato Paste


How To Put It Together:

1. Preheat your oven to 375 degrees Fahrenheit.
2. To a large bowl add, the grass-fed ground beef, chopped onion, minced carrots, Worcestershire sauce, egg, garlic and ground flaxseed. Using clean hands, mix the ingredients and set aside for now.
3. Now let’s work on the stuffing. Place the frozen spinach in the center of a kitchen towel. Fold the long ends over the spinach and twist the ends. Working over a bowl, start twisting the towel, squeezing as much of the water out of the spinach as you can. Place the spinach in a dry bowl; set it aside. Discard the spinach water.
4. Pull out 2 pieces of tin foil, each about 20 inches long. Lay one on top of the other and make a seam; now lay the one large piece that you have created on your work surface. It will be about 20 inches wide. Now lay a piece of parchment on top of that leaving about three inches of exposed tin foil on the side farthest from you. You will have a couple of inches of exposed tin foil on the right and left sides of your parchment as well. you want no exposed tin foil at the end closest to you.
5. Now using your hands, start to place the meatloaf mixture onto the parchment forming a rectangle, trying to keep the layer as even as possible and smoothing out your edges as you go. Spread spinach over the meat leaving about an inch all the way around. Break up any clumps of spinach as you go. Pat the spinach down into the meat a little.
6. To roll the loaf: pick up the parchment paper closest to you; begin to roll your loaf away from you. If it gets too far away from you for you to maintain control over the roll, just slide your parchment back a bit. Complete your roll and squeeze the ends of the roll together to cover the exposed spinach on each side. Now that you have a nice log form, cover the roll with the foil, seal the ends and transfer to a baking dish. Place it in the center of your preheated oven for 1 – 1 1/2 hours or until your meat thermometer reads 170 degrees.
7. Transfer the meatloaf to a serving platter with the help of your spatula. Carefully open up the tin foil first to let some steam escape, being very careful not to burn yourself. Now carefully unroll the tin foil. Find the seam of your parchment and unroll the parchment. Decorate the edges of the plate with your parsley, if you feel to be fancy. Spread tomato paste on top of the meatloaf just for a tad of extra flair and color. This is the healthful replacement for the traditional ketchup on top of meatloaf.
8. Serve and enjoy!


Nina’s Tasty Tip:

Use tomato paste in a tube – it saves waste.


215 Calories
21 grams of Protein
5 grams of Total Carbohydrates
2 grams of Sugar
2 grams of Fiber
13 grams of Total Fat
5 grams of Saturated Fat
13 grams of Trans Fat
81 mg of Cholesterol
345 mg of Sodium
200% RDA Vitamin K
101% RDA Vitamin A
31% RDA Vitamin B12
30% RDA Zinc
25% RDA Selenium
23% RDA Niacin
21% RDA Vitamin B6
21% RDA Phosphorus
19% RDA Manganese
18% RDA Folate
18% RDA Iron
17% RDA Riboflavin
15% RDA Magnesium
14% RDA Potassium
14% RDA Sodium
• Glycemic load: 2