Sneak the Veggies in the Meatloaf
Transform dinnertime into a nutrient-packed delight with "Sneak the Veggies in the Meatloaf." This comforting classic is elevated by the addition of finely grated carrots and zucchini, blending seamlessly with a flavorful mix of ground beef and pork. Enhanced with garlic, onions, and a medley of spices, each slice is tender, moist, and bursting with savory goodness. A light glaze of ketchup adds just the right touch of sweetness. Perfect for picky eaters, this easy-to-prepare recipe not only hides wholesome veggies but also pairs beautifully with creamy mashed potatoes or a crisp green salad. Ready in just over an hour, this veggie-loaded meatloaf is a family-friendly meal you’ll turn to time and time again.
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Recipe Information
Ingredients
- 1.5 pounds ground beef
- 0.5 pounds ground pork
- 1 medium (grated) carrot
- 1 medium (grated) zucchini
- 0.5 medium (finely chopped) yellow onion
- 2 cloves (minced) garlic
- 1 cup breadcrumbs
- 0.5 cup milk
- 1 large egg
- 3 tablespoons (plus extra for glaze) ketchup
- 1.5 tablespoons Worcestershire sauce
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or foil for easy cleanup.
In a large bowl, combine the breadcrumbs and milk. Stir and let the mixture sit for 2-3 minutes to allow the breadcrumbs to absorb the milk.
Add the grated carrot, grated zucchini, chopped onion, and minced garlic to the bowl with the breadcrumb mixture. Stir to combine.
Add the ground beef, ground pork, egg, ketchup, Worcestershire sauce, dried parsley, dried thyme, salt, and black pepper. Mix everything together gently with your hands until just combined. Be careful not to overmix, as this can make the meatloaf tough.
Transfer the meat mixture to the prepared baking sheet and shape it into a loaf, approximately 8 inches long and 4 inches wide.
Spread a thin layer of ketchup over the top of the meatloaf for a flavorful glaze.
Bake the meatloaf in the preheated oven for 50-55 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. This helps the juices redistribute and makes it easier to slice.
Serve warm with your favorite sides, such as mashed potatoes or a fresh salad.
Nutrition Facts
Calories |
2897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.4 g | 233% | |
| Saturated Fat | 70.0 g | 350% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 823 mg | 274% | |
| Sodium | 6727 mg | 292% | |
| Total Carbohydrate | 129.0 g | 47% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 39.1 g | ||
| Protein | 189.3 g | 379% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 464 mg | 36% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 2684 mg | 57% | |
*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.
