Veggie Packed Meatloaf

Veggie Packed Meatloaf is a wholesome twist on the classic comfort food, incorporating a variety of vegetables into the meat mixture for added nutrition, flavor, and moisture. This meatloaf is not only hearty and satisfying but also a sneaky way to get extra veggies into your family’s diet.

Topped with a tangy glaze, it’s a perfect combination of savory, sweet, and comforting flavors that everyone will love.

Why I Love This Recipe

I love this Veggie Packed Meatloaf because it’s a delicious, balanced meal all in one dish. The vegetables add natural sweetness, moisture, and a beautiful texture, keeping the meatloaf tender and flavorful.

It’s versatile, family-friendly, and perfect for both weeknight dinners and meal prep. I also love that it’s a great way to use up leftover vegetables without sacrificing taste.

Why This is a Must-Try Dish

• Healthy Comfort Food: Packed with vegetables, making it more nutritious without compromising flavor.
• Moist & Flavorful: Veggies like zucchini, carrots, and bell peppers keep it tender.
• Family-Friendly: Even picky eaters usually love this because the veggies blend seamlessly.
• Customizable: You can use whatever vegetables you have on hand, making it versatile and practical.

Preparation & Cooking Time

• Prep Time: 20 minutes
• Cooking Time: 50–60 minutes
• Total Time: 70–80 minutes
• Servings: 6–8
• Calories: ~300 per serving

Cuisine & Course

• Cuisine: American
• Course: Main dish / Dinner

Ingredients

For the Meatloaf

• 1 ½ lbs (680 g) ground beef (or a mix of beef and pork)
• 1 small zucchini, grated and excess water squeezed out
• 1 small carrot, grated
• 1 small bell pepper, finely chopped
• ½ cup onion, finely chopped
• 2 cloves garlic, minced
• ½ cup breadcrumbs (or panko)
• ¼ cup milk
• 1 large egg
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp Worcestershire sauce (optional)
• 1 tsp dried Italian herbs or parsley

For the Glaze

• ½ cup ketchup
• 2 tbsp brown sugar
• 1 tsp Dijon mustard

Simple Cooking Directions

1. Preheat oven to 375°F (190°C).
2. Combine all meatloaf ingredients in a large bowl until fully mixed.
3. Shape the mixture into a loaf and place in a greased loaf pan.
4. Mix glaze ingredients and spread half over the top of the meatloaf.
5. Bake for 50–60 minutes, or until cooked through (internal temperature 160°F / 71°C).
6. Spread remaining glaze in the last 10 minutes of baking.
7. Let rest 10 minutes before slicing and serving.

Step-by-Step Preparation Method

1. Preheat Oven & Prepare Pan
   Preheat the oven to 375°F (190°C). Lightly grease a loaf pan or line it with parchment paper.
2. Prepare Vegetables
   Grate zucchini and carrot, then squeeze out excess moisture. Finely chop bell pepper and onion, and mince garlic.
3. Mix Meatloaf Ingredients
   In a large mixing bowl, combine ground meat, grated vegetables, onion, garlic, breadcrumbs, milk, egg, salt, pepper, Worcestershire sauce, and herbs. Mix gently until evenly combined.
4. Shape the Loaf
   Form the mixture into a loaf and place it in the prepared pan. Smooth the top with a spatula.
5. Prepare the Glaze
   In a small bowl, mix ketchup, brown sugar, and Dijon mustard. Spread half the glaze evenly over the top of the loaf.
6. Bake
   Bake in the preheated oven for 50–60 minutes, or until the internal temperature reaches 160°F (71°C).
7. Add Remaining Glaze
   Spread the remaining glaze on top during the last 10 minutes of baking for a glossy, flavorful finish.
8. Rest Before Slicing
   Let the meatloaf rest for 10 minutes before slicing to help retain moisture and make slicing easier.

How to Serve

• Serve with mashed potatoes, roasted vegetables, or a fresh green salad.
• Optional: drizzle any remaining glaze over slices for extra flavor.
• Suitable for family dinners, meal prep, or casual gatherings.

Additional Recipe Tips

• Prevent Sogginess: Squeeze water from zucchini to avoid a watery meatloaf.
• Flavor Boost: Sauté onions, garlic, and bell pepper before adding for deeper flavor.
• Cheesy Option: Add shredded cheese into the mixture or on top for a richer taste.

Variations

• Low-Carb: Substitute breadcrumbs with almond flour or crushed pork rinds.
• Spicy: Add chili flakes, cayenne, or hot sauce to the mixture.
• Italian: Mix in parmesan, oregano, basil, and top with marinara sauce.
• Extra Veggie: Add finely chopped spinach, mushrooms, or cauliflower for more nutrients.

Freezing & Storage

• Refrigerator: Store cooked meatloaf in an airtight container for 3–4 days.
• Freezer: Wrap cooled meatloaf tightly in foil or plastic wrap and freeze for up to 3 months. Reheat in the oven at 350°F (175°C) until warmed through.

Special Equipment Needed

• Loaf pan or baking dish
• Mixing bowl
• Grater for vegetables
• Knife and cutting board
• Small bowl for glaze
• Meat thermometer (optional but recommended)

FAQ

Q: Can I use all ground turkey or chicken instead of beef?
A: Yes, but add an extra egg or some milk to maintain moisture as lean poultry can dry out.

Q: Can I make this ahead of time?
A: Yes, assemble the meatloaf, cover, and refrigerate for up to 24 hours before baking.

Q: Can I add other vegetables?
A: Absolutely! Mushrooms, spinach, or cauliflower work well.

Q: How do I prevent the meatloaf from sticking?
A: Grease the pan, use parchment paper, or a silicone baking mold for easy removal.

Conclusion

Veggie Packed Meatloaf is a nutritious, flavorful, and versatile take on traditional meatloaf. Moist, hearty, and loaded with vegetables, it’s perfect for family dinners, meal prep, or casual gatherings. With simple preparation, endless variations, and easy storage, this meatloaf is a delicious way to enjoy a comforting classic while sneaking in extra nutrition.