More Veggies Than Meat Meatloaf
Elevate your comfort food game with this vibrant and nutritious "More Veggies Than Meat Meatloaf," a modern twist on the classic dish that’s packed with flavor and wholesome ingredients. This recipe balances just half a pound of ground beef with a bounty of fresh vegetables, including grated carrots, zucchini, mushrooms, and onions, making it a lighter, healthier option without sacrificing taste or texture. Infused with aromatic garlic, Italian seasoning, and a touch of Worcestershire sauce, every bite is bursting with savory goodness. A touch of ketchup and parmesan cheese enhances the flavor, while breadcrumbs and an egg bind this tender loaf together. Perfect for weeknight dinners or meal prepping, this veggie-forward meatloaf is an irresistible way to sneak more vegetables into your family’s meals. Serve with roasted veggies or mashed potatoes for a satisfying, well-rounded plate!
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Recipe Information
Ingredients
- 0.5 pound ground beef (80% lean)
- 2 medium carrot
- 1 medium zucchini
- 1 cup mushrooms
- 1 medium onion
- 3 cloves garlic
- 0.75 cup breadcrumbs
- 0.25 cup parmesan cheese (grated)
- 1 large egg
- 0.25 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a standard loaf pan with nonstick spray or a little olive oil.
Grate the carrots and zucchini using a box grater. Finely chop the mushrooms, onion, and garlic.
In a large skillet, heat olive oil over medium heat. Add the onions and garlic, cooking for 2-3 minutes until softened and fragrant.
Add the carrots, zucchini, and mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables release most of their moisture and are slightly tender. Remove from heat and let cool for 5 minutes.
In a large mixing bowl, combine the ground beef, cooked vegetable mixture, breadcrumbs, parmesan cheese, egg, ketchup, Worcestershire sauce, Italian seasoning, salt, and black pepper.
Mix the ingredients together thoroughly with your hands or a spoon until well combined, but avoid overmixing to keep the meatloaf tender.
Transfer the mixture to the prepared loaf pan. Press it down evenly to ensure it holds its shape during baking.
Spread a thin layer of additional ketchup (optional) over the top of the meatloaf for a glazed finish.
Place the pan in the preheated oven and bake for 45-50 minutes, or until the internal temperature reaches 160°F (71°C).
Remove the meatloaf from the oven and let it rest for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
1733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.5 g | 124% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 6247 mg | 272% | |
| Total Carbohydrate | 133.7 g | 49% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 46.8 g | ||
| Protein | 90.0 g | 180% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 919 mg | 71% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2538 mg | 54% | |
*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.
