Ma, the protein MEATLOAF! This Bodybuilding Meatloaf recipe is great for a healthy meal prep dinner, packed with flavor, and easy to make with simple ingredients.
Start this one by adding in 1 1/2 pounds of lean ground beef or turkey into your mixing bowl followed by 1 large whole egg, 1 large egg white, 1/4 teaspoon of salt, 1 cup of whole wheat bread crumbs, 2 tablespoons of basil, 2 tablespoons of parsley, and 3 tablespoons of parmesan cheese.
Mix all of those ingredients together until everything is incorporated. I like using my hand(s) to speed this step up.
Trying to meal prep this? Use the scale system in the recipe card below!
Meatloaf Vegetables
On a plate off to the side add 1/2 chopped up yellow onion, 3 cloves of garlic or 1 1/2 teaspoons of minced garlic, and 1 large chopped up green pepper.
If you don’t like these vegetables or want other/more vegetables then now is the time to chop those up too.
Continue by taking out a stovetop pan, turning your burner on medium heat, and adding in 1 tablespoon of olive oil.
Add in your chopped up vegetables once it heats up and cook them. Keep those moving around for 10 minutes or until they look done.
Pour your cooked vegetable mix into your meat mix and mix everything together around.
Take out a bread dish or dish big enough for your mix and pour your bodybuilding meatloaf mix into it. Flatten out the top.
Top your meatloaf with 8 ounces of tomato sauce and cook it on 350F/176C for around 45-60 minutes. Remember that if you’re doubling or tripling the recipe it’s going to take a bit longer to cook.
Make it by spicy by adding in a little chili sauce to your meat mix!
Wash this bodybuilding meatloaf down with a Bodybuilding Protein Shake!
Bodybuilding Meatloaf
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Ingredients
- 1 ½ Pounds Ground Beef - 93/7 Lean (or Ground Turkey)
- 3 Cloves Garlic - or 1 ½ Teaspoons Minced Garlic
- ½ Yellow Onion - Chopped
- 1 Large Green Pepper - Chopped
- 1 Cup Bread Crumbs - Whole Wheat
- 1 Large Whole Egg
- 1 Large Egg White
- 1 Tablespoon Olive Oil
- ¼ Teaspoon Salt
- 2 Tablespoons Basil
- 2 Tablespoons Parsley
- 3 Tablespoons Parmesan & Romano Cheese - Grated
- 8 Ounces Tomato Sauce - No Salt Added
Instructions
- Chop up your Yellow Onion and Green Pepper
- Take out a large stovetop pan and turn your burner on Medium Heat
- Add your Olive Oil into your pan and let it heat up
- Cook your Yellow Onion, Green Pepper, and Garlic in your pan until lightly browns
- Mix those and the rest of your ingredients together aside from your Tomato Sauce in a large bowl
- Put your mix into a bread dish
- Add your Tomato Sauce on top
- Bake on 350F/176C for 45-60 minutes
Video
Notes
- Calories: 1609
- Fat: 65g
- Saturated Fat: 24g
- Sodium: 2681mg
- Carbs: 89g
- Fiber: 15g
- Sugar: 21g
- Protein: 167g
Nutrition
28 Comments
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Trying this asap with keto bread. Sounds great
Hope you like it!
I love this recipe!
You’re awesome keep it up.
I’ve been making this consistently since you put out the recipe.
Thanks Phil!!!
Healthy and straight to the point. Love it!
Loved it. I ended up using 1 lb of 93% lean turkey and 1 lb 90% lean beef and it turned out fantastic! Boyfriend approved too! Definitely going to be a staple in this house! 🙂
Love it!!!
just the greatest keep it up
D: Just realized you have an error in the recipe: You state TABLESPOONS of Parmesan cheese, but your weight states 15g, which is equivalent to 3 TEASPOONS.
OR…I’m an idiot….just got out of the gym & my blood sugar is low
What is the serving size?
Still my go to meatloaf recipe after years! Thx!
Hey man just wanted to drop by and say I just found your recipes on YouTube and have been trying almost everyone I come across and I’m spreading the word because this is some GOOD food!!! Just made the meat loaf and it was Amazing bro !
Keep it up in the kitchen!
Eric
Thank you so much Eric! Much love!
Fantastic!!!
Made it with kangaroo mince and its just delicious.
Great recipe! Made it today and my family loved it! My husband was surprised after I told him it is a bodybuilding recipe;) This meatloaf is going to be part of my diet for sure 🙂
Thank you Cindy! I’m so happy to hear that your family loved it 🙂
I just made this but also added sautéed baby bella mishrooms (diced up) and 1 cup frozen kale (thawed and heated through w/the mushrooms) and omitted the parsley (because didn’t have it) and the salt seeing I try to limit my daily intake and I used a lot less tomato sauce (not a huge fan) and it came out DELISH!! and surprisingly was moist even w/using less sauce! This is going to help w/my meal prep for dinners seeing I work nights!! Glad I came across your recipie!!
I’m so glad you liked it Christine! Thanks for the awesome comment.
Thanks for this recipe! I doubled the recipe and divided it into portions for an entire week.
Wow, this is pretty solid actually. I didnt have green peppers or parsley on hand but had everything else. Since I also didnt have a clean bread baking pan I put it in a casserole dish and it came out looking like Chicago style Stuffed pizza.
seriously though, Ill be making this so much more often now.
Could you post the nutrition info for the turkey version of this recipe too?
It would depend on how lean the ground turkey you’re using is but it would be fairly close to the same values (if using the same leanness in turkey)