Summer Meatloaf
Capture the essence of the season with this vibrant and flavorful Summer Meatloaf—a lighter, veggie-packed twist on the classic comfort food. This recipe combines a juicy blend of ground beef and pork with grated zucchini and carrot for added moisture and a subtle sweetness that screams summertime. Infused with garlic, Parmesan cheese, and Italian seasoning, every bite bursts with savory herbal notes, while a tangy tomato glaze made with apple cider vinegar and honey takes it to the next level. Ready in just 80 minutes, this crowd-pleasing dish is perfect for a casual family dinner or backyard gathering. Serve it alongside a crisp summer salad or your favorite seasonal vegetables for a balanced and unforgettable meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 1 medium, grated zucchini
- 1 medium, grated carrot
- 1 small, finely diced yellow onion
- 2 cloves, minced garlic
- 0.5 cup panko breadcrumbs
- 0.5 cup, grated parmesan cheese
- 2 large eggs
- 0.25 cup ketchup
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup tomato sauce
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 2 tbsp, chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease a loaf pan.
In a large mixing bowl, combine the ground beef, ground pork, grated zucchini, grated carrot, diced onion, and minced garlic.
Add the panko breadcrumbs, parmesan cheese, eggs, ketchup, Dijon mustard, Worcestershire sauce, Italian seasoning, salt, and black pepper to the bowl.
Using clean hands or a wooden spoon, thoroughly mix all the ingredients until well combined but not overworked.
Shape the mixture into a compact loaf on the prepared baking sheet, or transfer it into a loaf pan, patting it down evenly.
In a small bowl, mix together the tomato sauce, apple cider vinegar, and honey to form the glaze.
Spread the glaze evenly over the top of the meatloaf using a spoon or pastry brush.
Bake in the preheated oven for 50–60 minutes, or until the internal temperature of the meatloaf registers 160°F (71°C) on a meat thermometer.
Remove the meatloaf from the oven and let it rest for 10 minutes before slicing.
Garnish with fresh parsley before serving. Serve warm with a side of seasonal vegetables or a fresh summer salad.
Nutrition Facts
Calories |
1678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.1 g | 133% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 780 mg | 260% | |
| Sodium | 3283 mg | 143% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 34.9 g | ||
| Protein | 130.8 g | 262% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 257 mg | 20% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 597 mg | 13% | |
*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.
