- Servings: 8 - 10
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 min
- Total Time: 1 hour 45 minutes
|2× 10.75 oz cans||Tomato Soup, do not add water|
|1 lb||Diet Lean Ground Beef|
|1 lb||Extra Lean Ground Beef|
|1 lb pkg||Whole Carrots, cleaned & shredded|
|1 pkg||Raw Spinach, when rough chopped, it should equal about 3 cups|
|1||Small Yellow Onion, chopped fine|
|14.5 oz can||Diced Italian Tomatoes|
|1 cup||Rolled Oats|
|3||Garlic Cloves, run through a press or minced|
In a large mixing bowl mix together 1/2 can of the tomato soup, the ground beef, 1 cup shredded carrots, spinach, onion, diced Italian tomatoes, rolled oats, garlic, salt and pepper. (I prefer mixing with my hands to get everything well incorporated.) Put into a sprayed 9x13-inch pan, shaping it into a loaf the length of the pan, leaving space on both sides of the loaf. Pour the rest of the shredded carrots over the meat loaf and down beside the meat loaf. (Yep, cover that puppy in carrots.) Then with a spoon, spoon the remaining 1 and 1/2 cans of the tomato soup over the entire pan of meat loaf and carrots, making sure everything is covered with the soup.
Bake, uncovered, in a 350 degree oven until the internal temp in the middle of the loaf is 160-165 degrees, usually around 1 hour to 1 hour 15 minutes.
The carrots give a wonderful flavor to the ground beef instead of fat. The carrots are just yummy as the ground beef lends a wonderful flavor to the carrots. If you have leftover pasta sauce or tomato-base sauces, use them up by adding it to the meat mixture. If you have leftover cooked veggies such as broccoli, cauliflower, carrots, zucchini, squash, yams, or sweet potatoes, puree them and add them to the meat mixture in addition to what is listed on the ingredient list to use them up. If you have a picky eater, simply puree all veggies (except carrots on the outside of the meatloaf) together and add to the ground meat, and nobody is the wiser.