Chock Full of Veggies Meatloaf
Packed with wholesome vegetables and rich flavor, this Chock Full of Veggies Meatloaf is a comforting twist on a classic dish. Featuring a hearty blend of ground beef and pork, this recipe takes meatloaf to the next level by incorporating finely sautéed carrots, zucchini, baby spinach, and aromatic garlic and onion for an explosion of savory goodness. Enhanced with Italian seasoning, Worcestershire sauce, and a touch of tangy ketchup glaze, every bite is moist, flavorful, and undeniably satisfying. Perfect for family dinners or meal prepping, this recipe balances indulgence with a nutritional boost from hidden veggies. Ready in just 80 minutes, this easy-to-follow dish serves 6 and pairs beautifully with mashed potatoes or a crisp green salad. Whether you're seeking a crowd-pleasing main course or looking to sneak more veggies into your meals, this veggie-packed meatloaf is sure to become a household favorite!
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 pound ground pork
- 1 medium carrot
- 1 medium zucchini
- 1 cup baby spinach
- 1 medium yellow onion
- 3 cloves garlic cloves
- 0.75 cup breadcrumbs
- 0.25 cup milk
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 0.5 cup ketchup
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
Finely dice the carrot, zucchini, yellow onion, and garlic. Heat the olive oil in a skillet over medium heat and sauté the vegetables (carrot, zucchini, onion, and garlic) for 5-6 minutes, or until softened. Add the baby spinach and cook for another 1-2 minutes, just until wilted. Set aside to cool slightly.
In a small bowl, combine the breadcrumbs and milk. Let sit for 3 minutes to allow the breadcrumbs to absorb the milk.
In a large mixing bowl, combine the ground beef, ground pork, sautéed vegetables, breadcrumb mixture, egg, Worcestershire sauce, Italian seasoning, salt, and black pepper. Mix thoroughly with your hands or a spoon until all ingredients are evenly incorporated.
Shape the mixture into a loaf shape on the prepared baking sheet, or press it into a loaf pan. Spread the ketchup evenly over the top of the meatloaf.
Bake in the preheated oven for 55-60 minutes, or until the internal temperature reaches 160°F (71°C).
Let the meatloaf rest for 10 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 640 mg | 28% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 7.4 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 66 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 461 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
