Sandra This Paula Deen Diabetic Meatloaf Recipe is a healthy and juicy recipe, which is made with lean ground turkey and old-fashioned oats. It’s a healthy twist on the classic, ready in about 1 hour and 20 minutes.
Paula Deen Diabetic Meatloaf Recipe Ingredients
- ½ pound lean ground beef
- ½ pound lean ground turkey
- 2 large egg whites
- 1 (8 oz) can no-salt-added tomato sauce, divided
- ½ cup reduced-sodium chunky salsa, divided
- ½ cup onion, finely minced
- 2 cloves garlic, minced
- ½ cup old-fashioned oats
- 1 (4.5 oz) can no-salt-added mushrooms, drained and chopped
- 1 teaspoon Italian seasoning
- ¼ teaspoon black pepper
- Fresh parsley, for garnish
How To Make Paula Deen Diabetic Meatloaf
- Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a standard loaf pan with nonstick cooking spray.
- Mix Wet Ingredients: In a large bowl, mix together half of the tomato sauce, the egg whites, ¼ cup of the salsa, and the black pepper.
- Add Binders and Veggies: Stir the old-fashioned oats, minced onion, chopped mushrooms, and minced garlic into the wet mixture.
- Combine with Meat: Add the ground turkey and ground beef to the bowl. Use your hands to gently mix all the ingredients until just combined. Do not overwork the meat.
- Shape and Glaze: Transfer the mixture to the prepared loaf pan and shape it evenly. In a small bowl, mix the remaining tomato sauce and the remaining ¼ cup of salsa. Brush this glaze over the top of the meatloaf.
- Bake the Meatloaf: Bake for 55 to 60 minutes, or until the meatloaf is cooked through and a meat thermometer inserted into the center registers 165°F (74°C).
- Rest and Serve: Let the meatloaf rest for 5 to 10 minutes before slicing and serving. Garnish with fresh parsley.
Recipe Tips
- What is the best meat for diabetic meatloaf? Using a 50/50 mixture of lean ground beef and lean ground turkey provides a great balance of flavor while keeping the fat content lower than an all-beef loaf.
- How to keep the meatloaf from falling apart? The old-fashioned oats and egg whites act as the perfect binder. They hold the loaf together firmly without the need for breadcrumbs.
- How to make a juicy meatloaf? The no-salt-added tomato sauce and salsa mixed into the loaf and used as a glaze provide plenty of moisture, ensuring a juicy and flavorful result.
- How do I know when it’s done? The most accurate way to check for doneness is with a meat thermometer. The internal temperature must reach 165°F (74°C) to be safe to eat.
What To Serve With Diabetic Meatloaf
This healthy meatloaf pairs well with other diabetic-friendly side dishes.
- Cauliflower Rice or Mashed Cauliflower
- Steamed Garlic Green Beans
- Roasted Brussels Sprouts
- A large fresh garden salad
How To Store Diabetic Meatloaf
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freeze: This meatloaf freezes very well. Wrap cooled slices individually in plastic wrap and place them in a freezer-safe bag. It will keep for up to 3 months. Thaw in the refrigerator before reheating.
Diabetic Meatloaf Nutrition Facts
Nutrition information is not available for this recipe. Please calculate based on the specific ingredients used.
FAQs
Breadcrumbs can cause a spike in blood sugar. This recipe uses heart-healthy old-fashioned oats as a binder instead, which is a much better option for a diabetic meal plan.
You should always bake this meatloaf uncovered. This allows the glaze to caramelize and the top to brown nicely.
This recipe uses a flavorful and healthy glaze made from a combination of no-salt-added tomato sauce and reduced-sodium chunky salsa, which avoids the high sugar content found in most ketchups.
Paula Deen Diabetic Meatloaf Recipe
Description
A juicy and flavorful meatloaf made with lean meats and a tangy salsa-tomato glaze, perfect for a healthy comfort food dinner.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan.
- Mix half the tomato sauce, ¼ cup salsa, egg whites, and pepper.
- Stir in oats, onion, mushrooms, and garlic.
- Gently mix in the ground beef and turkey until just combined.
- Press the mixture into the loaf pan.
- Combine the remaining tomato sauce and salsa and spread it over the top as a glaze.
- Bake for 55-60 minutes, or until the internal temperature reaches 165°F. Rest for 10 minutes before slicing.
Notes
- Do not overmix the meat mixture to ensure a tender, not tough, meatloaf.
- Using a meat thermometer is the best way to ensure the meatloaf is cooked perfectly without drying it out.
- Letting the meatloaf rest before slicing is essential to keep it juicy and prevent it from crumbling.
- This recipe is designed to be low in sodium and sugar, making it a great healthy option.
