Saturday, March 31, 2012

Clean Eat Recipe :: Jamie Eason's Monster Meatloaf

If you like Jamie Eason's Turkey Meatloaf need to try this recipe!  We make this almost every week.  We don't even like meatloaf but we love this!

Jamie Eason's Monster Meatloaf


1 1/2 cups chopped onion & red peppers
1 tsp salt
1 tsp pepper
1/2 tsp dried thyme
1 tsp minced garlic
1/4 cup liquid aminos
3/4 cup low sodium chicken broth
2 tsp tomato paste (no salt added)
3 lbs extra lean ground turkey (or ground chicken breast)
4 egg whites

1. Preheat oven to 350 degrees & spray 9X13 Pyrex dish with non-stick spray.
2. In a large saute pan, cook the onions & peppers with salt, pepper, & thyme until onions are translucent (about 5 minutes).
3. Add garlic, soy sauce, chicken broth, & tomato paste, mixing until heated through.
4. Set mixture aside to cool.
5. In a large bowl combine ground turkey (or chicken), egg whites, oats, & sauteed mixture (cooled).
6. Mix by hand until all incorporated & press flat into the 9X13 Pyrex dish.
7. Spread ketchup in an even layer on top of the prepared turkey (or chicken).
8. Place in the oven to bake for 1 hour & 20 minutes.

Makes 24 servings

He & She Tip: We usually do not use an entire cup of ketchup.  We just add ketchup in a thin layer on top.

Gluten Free Version: Use Gluten-Free Quick Cooking Oats as an alternative

Calories: 83
Fat: 0.7g
Carbs: 3g
Protein: 15g

Enjoy our recipes?  Get help with your grocery shopping here.

- Whitney

*Recipe from  You can find it here.


  1. I'm making this tonight. How much is considered a serving for a woman?

    1. I eat two pieces as a serving (along with veggies). It just depends on how it fits into your macros for the day. Hope that helps.

    2. I made this using ground chicken breast and added a little Italian Seasoning. It was FABULOUS!!!

  2. I made this last night and it is awesome! I used unsweetened ketchup with one packet of Stevia added to it for a little sweetness for my husband.

    1. That is a great idea to add the stevia! Thank you for sharing.

  3. This is SO good! The serving for women is 2 bars; are the macros for the 2 bars?

    1. We LOVE this recipe! The macros are for 1 "bar" (they will vary depending on your ingredients).

  4. Replies
    1. Yes! We usually keep ours in the fridge but you can freeze it.

  5. This is honestly the best meatloaf I have ever made! Thanks for sharing!

  6. Just made this and it is fantastic! Thanks so much for sharing the recipe. I'll be lucky if my Tim doesn't eat it all himself. He has a thing for meatloaf. :)

    1. HAHA! I hope he didn't eat it all! We make this every week!

  7. What can you substitute if you do not like ketchup?

  8. In regards to serving sizes I am just an oddball. I take pictures of the back of the item (or search for the nutrition information online in the case of veggies) and then I go to excel and use the auto sum to calculate it all up. That way I can decide how many pieces I want in order to fit it into my macros. It literally takes like 4-7 min to input it. :)

  9. To make it really gluten free make sure to use wheat free tamari!

  10. We love this meatloaf and the leftovers are great on whole wheat sandwich rolls. We mix the remaining tomato paste with a 1/2 c. ketchup and use that for the spread. Makes a nice, rich topping that has less sugar AND I don't have leftover tomato paste. :)

  11. I used this recipe as a base for the meatloaf that I made on Sunday for our meals during the week. I added the following to the sauteed mixture: finely chopped zucchini, carrots, celery, and white button mushrooms. Due to the water from the added veggies, I added a wee more tomato paste and about a 1/4 c more oats. For the topping, I used about 1/4c ketchup, 1/8c liquid aminos, and about a tablespoon of my favorite cayenne pepper hot sauce (If I knew how to create the trademark symbol on this computer, I would give the name:) ). I just read where Teri uses the tomato paste for the topping and I think that's what I will incorporate into it for next time; I tend to have the leftover tomato paste problem myself and often wonder why companies don't start packaging the stuff in much smaller amounts.
    Thanks so much for the recipe!

  12. This is delicious!! Here's a tip for those that have kids- I puréed the sautéed mixture with the oatmeal so that my kids wouldn't complain about the chunks. The loved it and we're completely unsuspecting that they were eating healthy veggies :)

  13. missesthetics@yahoo.comNovember 13, 2012 at 5:00 PM

    LOVE this recipe! Could have it every week and not get sick of it =)!

  14. Do you have any suggestions for a soy substitute? My system can not handle soy products of any kind. Thank you.

  15. Any suggestions for a soy sauce or liquid aminos substitute? I do not wish to have soy.

  16. I am sensitive to tomatoes. Any suggestions for replacing?

  17. Quick note for anyone planning on making it GF... don't forget to use GF soy sauce!!! (I'm highly gluten intolerant, so I've learned a lot of this the hard way). Appreciate the GF tips and recipes on your site!

  18. Try coconut aminos as a soy sauce replacement

  19. Dumb question but is it 1 1-2 cup each of onion and red pepper?

    1. Not a dumb question! No, that is combined so we usually do 3/4 cup of onion (chopped) & one red pepper (chopped).

  20. You have soy sauce in the directions and not in the ingredients? How much soy sauce?

    1. Liquid aminos is what she is referring to as soy sauce. Made this recipe tonight and it was great. (Used liquid aminos)

  21. Made this almost every week when I ate clean this spring…starting again and plan to make it many times again! Even the hubby eats this with me!!! He usually eats PB&J when I make something 'too healthy' for him :)

  22. maybe a dumb question but in the beginning you refer to not counting calories or macros, but yet in this recipe (the first i checked out bc we decided to start eating clean) you say "I eat two pieces as a serving (along with veggies). It just depends on how it fits into your macros for the day"
    You mean that you don't have to be exact about the macro's but you have to calculate them so you have a direction to fit it all in? Like this:
    • Protein – 1.0 gram {for weight-loss} per pound of body weight
    • Carbohydrates – around 1.0 gram per pound of body weight
    o Sugar – under 30 grams per day (keep your sugar derived mostly from fruit)
    • Fat – around 0.5 gram per pound of body weight
    thx for this wonderfull site!!

    1. oh and these grams per protein/carbs/fat is like for the whole day (so per meal you have to divided in 5 or 6?)


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