Meatloaf Stew
Warm, comforting, and packed with flavor, this Meatloaf Stew is the ultimate one-pot dinner that reimagines a classic comfort food. Juicy, oven-baked chunks of tender meatloaf are nestled in a hearty medley of carrots, celery, and potatoes, all simmered in a rich, savory beef broth enhanced with tomato paste, dried thyme, and a bay leaf for depth. This family-friendly recipe brings together the best of meatloaf and hearty vegetable stew, creating a dish that's both nostalgic and nourishing. Perfect for busy weeknights or cozy weekends, this stew is ready in just over an hour and makes enough to serve six, leaving everyone satisfied. Add a warm slice of crusty bread or a side salad to round out this comforting meal. With simple ingredients and straightforward steps, Meatloaf Stew is a must-try for fans of classic homestyle cooking.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 cup Breadcrumbs
- 1 large Eggs
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 2 medium, peeled and sliced Carrots
- 2 chopped Celery stalks
- 3 medium, peeled and diced Potatoes
- 4 cups Beef broth
- 2 tablespoons Tomato paste
- 1 Bay leaf
- 0.5 teaspoon Dried thyme
- 1 cup Frozen peas
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, mix together the ground beef, breadcrumbs, egg, Worcestershire sauce, salt, and black pepper until well combined.
Shape the mixture into a loaf and place it on a baking sheet lined with parchment paper. Bake for 25 minutes, or until the meatloaf is cooked through but not overly browned, as it will cook further in the stew.
Remove the meatloaf from the oven and let it cool slightly. Slice it into bite-sized chunks and set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and chopped celery, and cook until the vegetables begin to soften, about 5 minutes.
Add the diced potatoes to the pot and stir to combine.
Pour in the beef broth and stir in the tomato paste until fully dissolved. Add the bay leaf and dried thyme, then bring the mixture to a simmer.
Add the chunks of meatloaf to the pot, gently stirring to combine without breaking the pieces apart.
Cover the pot and let the stew simmer over low heat for 30-35 minutes, or until the potatoes are tender.
Stir in the frozen peas and cook for an additional 5 minutes.
Taste and adjust the seasoning with more salt and pepper, if needed. Remove the bay leaf before serving.
Serve the Meatloaf Stew hot, garnished with fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
2530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.2 g | 155% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 7920 mg | 344% | |
| Total Carbohydrate | 245.0 g | 89% | |
| Dietary Fiber | 38.7 g | 138% | |
| Total Sugars | 47.6 g | ||
| Protein | 132.9 g | 266% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 588 mg | 45% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 7661 mg | 163% | |
*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.
