Vegetable Meatloaf
This Vegetable Meatloaf combines the hearty goodness of ground beef and pork with the nutrient-packed flavors of grated zucchini, carrots, and aromatic garlic for a wholesome twist on a comfort food classic. Perfectly seasoned with Italian herbs, chili powder, and a touch of Worcestershire sauce, this recipe achieves the ideal balance of savory and satisfying. The secret to its tender texture? Breadcrumbs softened in milk, ensuring every bite is moist and flavorful. Topped with a tangy-sweet glaze of ketchup, brown sugar, and Dijon mustard, this meatloaf bakes to perfection in just one hour. With a 20-minute prep time and plenty of serving options—from creamy mashed potatoes to fresh green salads—this one-pan dinner is a family favorite in the making. Perfectly suited for cozy weeknight meals or casual gatherings, this Vegetable Meatloaf is the ultimate blend of comfort and nutrition.
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Recipe Information
Ingredients
- 1 pound ground beef (85% lean)
- 0.5 pound ground pork
- 1 medium (finely chopped) yellow onion
- 1 medium (grated) carrot
- 1 small (grated and excess water squeezed out) zucchini
- 3 minced garlic cloves
- 0.75 cup breadcrumbs
- 0.25 cup milk
- 2 large eggs
- 1 tablespoon Worcestershire sauce
- 2 tablespoons ketchup (for the meatloaf mix)
- 1 teaspoon Italian seasoning
- 0.5 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.33 cup ketchup (for topping)
- 1 tablespoon brown sugar
- 1 teaspoon Dijon mustard
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a small bowl, soak the breadcrumbs in milk for 5 minutes to soften.
In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, eggs, Worcestershire sauce, and ketchup. Mix until just combined.
Add the chopped onion, grated carrot, grated zucchini, minced garlic, Italian seasoning, chili powder, salt, and black pepper to the meat mixture. Mix well, but do not overwork the meat.
Transfer the mixture to the prepared loaf pan, pressing it down gently to shape it evenly.
In a separate small bowl, combine the ketchup (for topping), brown sugar, and Dijon mustard. Stir until smooth.
Spread the ketchup topping evenly over the meatloaf.
Bake in the preheated oven for 60 minutes, or until an instant-read thermometer inserted into the center reads 160°F (71°C). If the top begins to brown too quickly, cover it with foil during the last 15 minutes of baking.
Remove the meatloaf from the oven and let it rest for 10 minutes before slicing.
Slice and serve warm. Pair with mashed potatoes, roasted vegetables, or a green salad for a complete meal!
Nutrition Facts
Calories |
413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 779 mg | 34% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 9.2 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 65 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 546 mg | 12% | |
*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.
