Vegetable-Loaded Meatloaf
This hearty vegetable-loaded meatloaf combines lean beef with an array of fresh veggies for a delicious and nutritious family meal. It's easy to prepare and perfect for gatherings.
Equipment
- Loaf pan
- Skillet
Ingredients
- 1 tablespoon olive oil
- 1 green bell pepper chopped
- ½ cup sweet onion diced
- ½ teaspoon minced garlic
- 1 pound extra-lean ground beef (95%)
- 1 cup whole wheat bread crumbs
- ¾ cup shredded zucchini
- ¾ cup shredded carrots
- 2 large eggs
- salt to taste
- ground black pepper to taste
- ¼ cup ketchup or more if desired
Instructions
- Preheat the oven to 400 degrees F and apply cooking spray to a 9x5-inch loaf pan.
- In a large skillet, heat the olive oil over medium heat. Add the chopped bell pepper and sweet onion, cooking until the onion becomes clear and the pepper is tender, about 5-10 minutes. Stir in the minced garlic for another minute until aromatic, then remove from heat.
- In a sizable mixing bowl, combine the ground beef, bread crumbs, zucchini, carrots, eggs, salt, and pepper along with the cooked pepper mixture. Mix well using your hands.
- Transfer the combined mixture into the loaf pan, ensuring it is tightly packed and shaped nicely.
- Place the loaf in the oven and bake until the center is no longer pink, approximately 35-40 minutes. If using a meat thermometer, ensure it reaches at least 160 degrees F.
- Once baked, spread ketchup on top of the meatloaf and return it to the oven for an additional 5 minutes until the ketchup is bubbly.