An Italian and gluten-free spin on a classic favorite, this simple Italian meatloaf with oats recipe brings satisfying nutrition and deliciously hearty flavor to the table. I love a good meatloaf, but I enjoy it even more when it packs the extra power of a high vibrational marinara sauce.
One serving of this healthy meatloaf offers a ton of gratifying protein to satiate your appetite, and the onions, bell peppers and tomatoes enliven it with colorful and tasty phytonutrients. Making meatloaf with oats instead of bread crumbs allows you to enjoy a gluten-free meatloaf (those with celiac should make sure to use oats labeled gluten-free). Plus, if you make as a dinner for two, you’ll be able to enjoy this meatloaf with oats recipe as leftovers for a couple additional meals: for example, you can crumble it into marinara sauce and serve it over red lentil pasta. So it’s not only delicious, but it’s versatile.
Prep Time: 15 mins
Cook Time: 1 hr
*Use organic ingredients whenever possible.
- 1.5 cups red bell pepper, diced
- 1 cup rolled oats or oats ground into flour
- 1 onion, chopped
- 1.5 lbs ground bison or grass fed beef
- 2 eggs
- 2.5 tsp Tuscan Spices(rosemary, fennel, oregano, and/or basil)
- 1/2 to 1 jar of Organic organic marinara sauce
- 1 teaspoon salt
- Pepper, to taste
- Extra Virgin Olive Oil or Crushed Rosemary Olive Oil
- Preheat oven to 350℉.
- Grease an 11″ loaf pan lightly with coconut oil or butter.
- In a large bowl, mix together the bison (or beef), the oats, onion, pepper, eggs, fennel, salt, pepper, and 1.5 cups marinara until well combined (you may want to use your bare hands to combine these ingredients).
- Press the mixture lightly but firmly into the loaf pan. Spread another 1/2 to 1 cup of the marinara over the top of the loaf, cover the pan with foil, and bake for 1 hour, or until it achieves an internal temperature of 160℉.
- Remove the finished meatloaf from the oven and let it rest for five minutes before slicing. Finish each serving with a generous drizzle of olive oil or Rosemary oil.
Recommended pairing: a vibrant, colorful spinach salad made with chopped bell peppers, broccoli, carrots, tomatoes, red onions, celery, and walnuts, and dressed with an olive oil vinaigrette (like this dijon lemon vinaigrette).
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