Healthy Dinner Idea | Barbecue Meatloaf w/ Roasted Vegetables

Every Sunday I tend to do a lot of cooking. I usually prep a lot of chicken and sometimes a big batch of rice or broccoli to last us a few days. I also make another dinner to eat that night since I have more time to spend on cooking than usual.

This Sunday I cooked one of my favorites, meatloaf. And I’m not talking a dried up lump of meat with ketchup slathered on top. I learned a technique from Barefoot Contessa to make moist and flavorful meatloaf that I now use religiously but I always play around with ingredients to mix things up.

This time I made Barbecue Meatloaf.



1/2 Bell Pepper, diced

1/2 Onion, diced

1 Clove of Garlic, diced

2 Tbs. Kraft’s Original Barbecue Sauce

1.25 Lb. of Ground Turkey

1.5 Tbs. Breadcrumbs



1. Saute the diced bell pepper, onion and garlic in olive oil.

2. Add 1.5 tbs of barbecue sauce to the pepper/onion mixture and combine. This flavorful sauteed mixture is the technique I learned from Barefoot Contessa!

3. Combine the pepper/onion/sauce mixture with the ground turkey in a mixing bowl. Add 1.5 tbs of breadcrumbs.

4. Spoon the mixture into a baking dish, then spread 1/2 tbs of barbecue sauce over the top of the meatloaf. It should be a very thin layer.

5. Bake at 350 degrees for 45 minutes. My meatloaf was in a particularly wide baking dish as opposed to most meatloafs. If yours is a typical meatloaf shape, you might need to cook it an hour, just test it out!


It should come out very moist and will probably easily break apart which, to me, means a moist and flavorful meatloaf! Typically, I use broth instead of barbecue sauce and nothing on top (no ketchup), but I just love this barbecue flavor! I have also tried salsa and taco seasonings for a Mexican meatloaf.

Macros: 47.6 g fat, 39.2 g carbs, 103.2 g protein, 1,025 calories (for the entire meatloaf)


To go with the meatloaf, I just roasted up some broccoli and cauliflower. To the broccoli and cauliflower, I simply added some olive oil, salt, pepper and diced garlic. I roasted it for 25 minutes at 400 degrees. After 15 minutes I took it out and tossed it to make sure no additional oil was needed. I also broiled it for an extra couple of minutes to brown the veggies up a bit more.


And that was dinner! The prep for both is fairly easy, you just need to have enough patience to wait for each to bake in the oven so it might be tough if you have to get dinner on the table right away after work. **Dreams of a double oven…one day…** Other than that, it’s super easy and my family loved it- especially my toddler!

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