Best 6 Loaded Vegetable Meatloaf Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary masterpiece that combines the goodness of vegetables and the savory flavors of meat in a hearty and delectable dish: Loaded Vegetable Meatloaf. This tantalizing meatloaf is a symphony of textures and flavors, featuring a blend of ground beef, pork, and veal, along with an array of colorful vegetables, herbs, and spices. Immerse yourself in the delightful journey of creating this dish, as we guide you through three tempting recipe variations: the classic Loaded Vegetable Meatloaf, a zesty Italian-inspired rendition, and a unique Asian-fusion twist. Each recipe offers a distinct flavor profile, ensuring an exciting culinary experience. Prepare to satisfy your cravings and impress your loved ones with this extraordinary Loaded Vegetable Meatloaf.

Check out the recipes below so you can choose the best recipe for yourself!

VEGETABLE MEATLOAF WITH BALSAMIC GLAZE



Vegetable Meatloaf with Balsamic Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 2h5m

Yield 8 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
1 small zucchini, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
5 cloves garlic, smashed to a paste with coarse salt
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1 large egg, lightly beaten
1 tablespoon finely chopped fresh thyme
1/4 cup chopped fresh parsley
1 1/2 pounds ground turkey (90 percent lean)
1 cup panko (coarse Japanese breadcrumbs)
1/2 cup freshly grated Romano or Parmesan cheese
3/4 cup ketchup
1/4 cup plus 2 tablespoons balsamic vinegar

Steps:

  • Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
  • Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
  • Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.

LOADED VEGETABLE MEATLOAF



Loaded Vegetable Meatloaf image

A variety of chopped and shredded vegetables makes our meatloaf nutritious and delicious, and even picky eaters will love it.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 1h40m

Number Of Ingredients 13

1 pound ground beef
1/2 pound ground pork
1 cup chopped onion
1 green or red bell pepper
1 large baking potato, or russet potato
2 medium carrots
1/2 cup vegetable broth
1/2 teaspoon salt
1/2 teaspoon herb seasoning mixture
1/4 teaspoon freshly ground black pepper
1 large egg
1 cup soft bread crumbs
2/3 cup ketchup, divided

Steps:

  • Heat oven to 350 F.
  • In a large bowl, combine the ground beef and pork; blend well.
  • Peel the onion and chop it finely . Remove the seeds and stem from the bell pepper and chop it finely.
  • Peel and shred the potato and carrots.
  • Add the chopped and shredded vegetables to the meat along with the vegetable broth , salt, herb seasoning , pepper, and breadcrumbs.
  • Beat the egg lightly and add it to the bowl with half of the ketchup (1/3 cup).
  • Use your hands to blend all of the ingredients.
  • Pack the meat and vegetable mixture into a lightly greased 9-by-5-by-3-inch meatloaf pan or loaf pan, or shape the mixture into a loaf shape and place in a rimmed, foil-lined baking pan.
  • Bake the meatloaf in the preheated oven for 1 hour.
  • Carefully pour off and discard excess grease and spread the remaining 1/3 cup of ketchup over the top of the loaf; bake for about 20 to 30 minutes longer.

Nutrition Facts : Calories 382 kcal, Carbohydrate 29 g, Cholesterol 100 mg, Fiber 3 g, Protein 27 g, SaturatedFat 6 g, Sodium 553 mg, Sugar 8 g, Fat 17 g, ServingSize 8 servings, UnsaturatedFat 0 g

MOMMA'S HEALTHY MEATLOAF



Momma's Healthy Meatloaf image

This is a super healthy and simplified version of a family favorite.

Provided by NOLAMom

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h

Yield 4

Number Of Ingredients 12

cooking spray
1 tablespoon olive oil
1 green bell pepper, diced
½ cup diced sweet onion
½ teaspoon minced garlic
1 pound extra-lean (95%) ground beef
1 cup whole wheat bread crumbs
2 large eggs
¾ cup shredded carrot
¾ cup shredded zucchini
salt and ground black pepper to taste
¼ cup ketchup, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
  • Heat olive oil in a skillet over medium heat; cook and stir green bell pepper and onion in the hot oil until onion is transparent and bell pepper is softened, 5 to 10 minutes. Add garlic and cook until fragrant, 1 to 2 minutes.
  • Combine ground beef, bread crumbs, eggs, carrot, zucchini, salt, pepper, and bell pepper mixture in a large bowl; mix well using your hands. Press meat mixture into the prepared loaf pan.
  • Bake in the preheated oven until no longer pink in the center, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Spread ketchup on the top of the meatloaf and continue baking until bubbling, about 5 minutes more.

Nutrition Facts : Calories 377.5 calories, Carbohydrate 24 g, Cholesterol 157.2 mg, Fat 20.1 g, Fiber 3.7 g, Protein 26.4 g, SaturatedFat 6.5 g, Sodium 457.2 mg, Sugar 6.5 g

HOME-STYLE MEATLOAF



Home-Style Meatloaf image

When it's comfort that you seek, nothing satisfies quite like a classic meatloaf. And if you don't have a go-to recipe, we offer you this one. It skips any fussy steps and avoids exotic ingredients. This is pure and simple, the perfectly seasoned, down-home version you remember from way way back. So next time you're missing mama's cooking or need a meal that'll go over well with the whole fam, turn to this can't-miss recipe.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 6

Number Of Ingredients 8

1 lb lean (at least 80%) ground beef
1/4 cup finely chopped onion
2 eggs, beaten
1 cup Progresso™ plain bread crumbs
1 teaspoon Italian seasoning
1/2 cup ketchup
1/2 cup milk
1/4 cup ketchup

Steps:

  • Heat oven to 350°F. In large bowl, mix Meatloaf ingredients well. Press mixture in ungreased 8x4-inch loaf pan. Bake 40 minutes.
  • Remove from oven. Spread 1/4 cup ketchup evenly over top. Bake an additional 15 to 20 minutes or until meat thermometer inserted in center of loaf reads 160°F. Let stand 10 minutes before serving.

Nutrition Facts : Calories 270, Carbohydrate 23 g, Cholesterol 110 mg, Fiber 1 g, Protein 19 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 9 g, TransFat 0 g

VEGETABLE MEAT LOAF



Vegetable Meat Loaf image

I'm not big on leftovers, so I've pared down my recipes to serve two. This meat loaf is simple and quick to prepare, plus it helps you eat your veggies. It's great served with cheddar-topped baked potatoes. -Judi Brinegar, Liberty, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 servings.

Number Of Ingredients 10

1/2 pound ground beef
1 slice bread, torn into small pieces
1 large egg, beaten
1/4 cup shredded carrot
2 tablespoons finely chopped onion
2 tablespoons finely chopped green pepper
2 tablespoons finely chopped celery
1/2 teaspoon salt
Dash each pepper and garlic powder
5 tablespoons chili sauce or ketchup, divided

Steps:

  • In a bowl, combine ground beef, bread, egg, carrot, onion, green pepper, celery, seasonings and 2 tablespoons chili sauce., Form into a loaf in an ungreased 5-3/4x3x2-in. loaf pan. Spoon remaining chili sauce over loaf. Bake, uncovered, at 350° for 45-50 minutes or until meat is no longer pink.

Nutrition Facts : Calories 330 calories, Fat 16g fat (6g saturated fat), Cholesterol 163mg cholesterol, Sodium 1349mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 1g fiber), Protein 25g protein.

CLASSIC MEATLOAF



Classic Meatloaf image

The secrets to this meatloaf are fresh, very finely diced vegetables that give it moisture and flavor--and a light touch in mixing together the ingredients. This hearty meatloaf is the perfect meal for cool fall and winter evenings, served with mashed potatoes and simple mushroom gravy.

Provided by Chef John

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h15m

Yield 10

Number Of Ingredients 19

1 carrot, coarsely chopped
1 rib celery, coarsely chopped
½ onion, coarsely chopped
½ red bell pepper, coarsely chopped
4 white mushrooms, coarsely chopped
3 cloves garlic, coarsely chopped
2 ½ pounds ground chuck
1 tablespoon Worcestershire sauce
1 egg, beaten
1 teaspoon dried Italian herbs
2 teaspoons salt
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
1 cup plain bread crumbs
1 teaspoon olive oil
2 tablespoons brown sugar
2 tablespoons ketchup
2 tablespoons Dijon mustard
hot pepper sauce to taste

Steps:

  • Preheat the oven to 325 degrees F.
  • Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
  • Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
  • Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
  • Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
  • Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
  • Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.

Nutrition Facts : Calories 284.1 calories, Carbohydrate 14.8 g, Cholesterol 85.3 mg, Fat 14.9 g, Fiber 1.2 g, Protein 21.6 g, SaturatedFat 5.6 g, Sodium 755.4 mg, Sugar 5.3 g

Tips:

  • Choose lean ground beef. This will help to reduce the amount of fat in the meatloaf.
  • Use a variety of vegetables. This will add flavor, texture, and nutrients to the meatloaf.
  • Don't overmix the meatloaf mixture. Overmixing can make the meatloaf tough.
  • Cook the meatloaf in a loaf pan. This will help to keep it moist.
  • Baste the meatloaf with tomato sauce during cooking. This will help to keep it moist and flavorful.
  • Let the meatloaf rest for 10 minutes before slicing. This will help to keep the juices in the meatloaf.

Conclusion:

Loaded vegetable meatloaf is a delicious and nutritious dish that is perfect for a family meal. It is easy to make and can be tailored to your own preferences. By following the tips above, you can make a meatloaf that is moist, flavorful, and packed with vegetables.

Related Topics