Italian Herb & Mushroom Meatloaf with Roasted Tomatoes
Italian Herb & Mushroom Meatloaf with Roasted Tomatoes takes comfort food to a new level. A mix of ground beef, mushrooms, and chickpeas makes the loaf tender, flavorful, and naturally gut-brain friendly. The fiber from the veggies and chickpeas feeds your microbiome to support your gut-brain axis, while fresh Italian herbs and a light basil pesto topping add vibrant flavor. On the side, roasted tomatoes with garlic, peppers, and Parmesan cheese (plus optional olives or capers) create a savory-sweet accompaniment that perfectly balances each slice. It’s a wholesome, mood-lifting dinner that proves nourishing meals can also feel like a treat.
Italian Herb & Mushroom Meatloaf with Roasted Tomatoes
Yield: 4 - 6
Prep time: 10 MinCook time: 45 MinTotal time: 55 Min
Ingredients
- Meatloaf
- 1–2 tsp olive oil
- ½ cup finely chopped onions
- 3 cloves garlic, minced
- 8 oz. mushrooms (button or cremini), finely chopped
- 1 lb lean ground beef
- 1 cup cooked chickpeas, lightly mashed
- ¼ cup ground flax seed
- 1 egg
- ¾ tsp Italian seasoning (adjust to taste)
- 1 tsp salt
- ½ tsp pepper
- 2–3 tsp basil pesto
- Roasted Tomatoes
- 4 cups chopped tomatoes
- 1 sweet bell pepper, chopped
- 2 cloves garlic, sliced or minced
- 1–2 tsp olive oil
- Salt & pepper to taste
- ½ cup grated Parmesan cheese
- Optional: 1–2 tbsp capers and/or 6–8 Kalamata olives, pitted and chopped
- Optional: fresh basil for garnish
Instructions
- Preheat oven to 350°F (175°C).
- Lightly grease a loaf pan.
- Heat olive oil in a skillet over medium heat. Sauté onions, garlic, and mushrooms for 5 - 6 minutes until soft and moisture is evaporated. Remove from heat and let cool slightly.
- In a large bowl, combine ground beef, chickpeas, sautéed vegetables, ground flax, egg, Italian seasoning, salt, and pepper. Mix gently until just combined.
- Form mixture into a loaf and place in the prepared loaf pan. Spread a thin layer of basil pesto over the top.
- Bake 45–50 minutes, or until the internal temperature reaches 160°F (71°C).
- T oss tomatoes, bell pepper, garlic, olive oil, salt, and pepper on a small baking sheet.
- Roast at 350°F (175°C) for 30 – 35 minutes until softened and slightly caramelized.
- Add optional capers, olives, and fresh basil to the tomatoes.
- Let the meatloaf rest 5–10 minutes before slicing and serve with the roasted tomatoes on the side sprinkled with the grated parmesan.
Notes
- Swap ground beef for chicken or turkey, or use lentils in place of the meat for a fully vegetarian version.
- If you don’t have chickpeas on hand, cooked quinoa or oats also work well as binders.
- The roasted tomato topping can be made ahead and stored in the fridge for up to 3 days — it’s delicious spooned over grilled veggies, pasta, or even toast.
- For meal prep, the meatloaf itself can be baked, cooled, and sliced, then reheated for quick weeknight meals.