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Veggie Loaded Meatloaf

Veggie Loaded Meatloaf That's Packed with Hidden Goodness

Veggie Loaded Meatloaf is a heartwarming dish packed with hidden veggies for nutritious family dinners.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatloaf
  • 1.5 to 2 lb Ground Beef Opt for 90/10 or 93/7 for leaner meat.
  • 1 cup Carrots Finely chopped; substitute with finely grated zucchini if preferred.
  • 1 cup Onions Finely chopped; use yellow onions for the best taste.
  • 1 cup Celery Finely chopped; can replace with green bell pepper.
  • 1 cup Red Bell Pepper Finely chopped; swap with yellow or orange for variety.
  • 0.5 cup Tomato Juice V-8 juice makes a great alternative.
  • 1 tbsp Olive Oil Used for sautéing vegetables; any neutral oil works too.
  • Seasoning Blend Combine black pepper, garlic powder, paprika, basil, thyme, onion powder, and ancho chile powder.
For the Topping
  • 0.25 cup Ketchup/Chili Sauce Feel free to use a homemade sauce for a flavor twist.

Equipment

  • Oven
  • Skillet
  • Mixing bowl
  • baking sheet

Method
 

Instructions
  1. Preheat the oven to 350°F (175°C) and prepare a baking sheet with non-stick spray.
  2. Combine black pepper, garlic powder, paprika, basil, thyme, onion powder, and ancho chile powder in a small bowl.
  3. For the topping, mix ketchup or chili sauce with a pinch of ancho chile powder, black pepper, and salt.
  4. Sauté onions, celery, carrots, and red bell pepper in olive oil over medium heat until softened (about 5-7 minutes).
  5. Combine the sautéed vegetables, tomato juice, seasoning blend, and ground beef in a large mixing bowl, mixing until incorporated.
  6. Shape the meat mixture into a loaf on the baking sheet and brush with the topping.
  7. Bake for 30 minutes, rotate, and continue baking for an additional 15-20 minutes, until the internal temperature reaches 160°F-165°F.
  8. Let the meatloaf rest for 10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 15gProtein: 22gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 70mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 4gVitamin A: 800IUVitamin C: 20mgCalcium: 30mgIron: 3mg

Notes

Ensure vegetables are finely chopped and avoid overmixing the meat and veggies for a tender texture. Rest the meatloaf before slicing for the best results.

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