Delicious Meatloaf With Vegetables Recipes

MOMMA'S HEALTHY MEATLOAF

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
• Heat olive oil in a skillet over medium heat; cook and stir green bell pepper and onion in the hot oil until onion is transparent and bell pepper is softened, 5 to 10 minutes. Add garlic and cook until fragrant, 1 to 2 minutes.
• Combine ground beef, bread crumbs, eggs, carrot, zucchini, salt, pepper, and bell pepper mixture in a large bowl; mix well using your hands. Press meat mixture into the prepared loaf pan.
• Bake in the preheated oven until no longer pink in the center, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Spread ketchup on the top of the meatloaf and continue baking until bubbling, about 5 minutes more.

MEATLOAF RECIPE

Steps:

• Preheat oven to 180C/350F. Oil or spray a loaf tin. (Note 3)
• Glaze: Mix together in a small bowl. Set aside.
• Meatloaf: Place breadcrumbs in a very large bowl. Grate over onion. Mix so the breadcrumbs are all wet. (Note 4)
• Add remaining ingredients. Mix well using your hands. Form into a loaf shape, pinching together then smoothing over creases and cracks (helps prevent cracks during baking).
• Transfer into loaf tin. Brush generously with glaze, using about 1/2.
• Bake for 45 minutes. Remove from oven and brush with most of the remaining glaze. If there is excess fat pooling, scoop/pour it off.
• Bake for a further 30 minutes. Remove from oven.
• Stand for 10 minutes before turning out and cutting into thick slices. You will probably get a bit of crumbling just on the edges of the first couple of slices, this is normal and indicative of the tenderness of the meatloaf (zero crumble indicates firm packed harder meatloaf which isn't as enjoyable!).
• Ideal served with a dollop of ketchup, creamy mashed potatoes and steamed vegetables.

LOW CARB KETO VEGGIE-PACKED MEATLOAF

Steps:

• Preheat oven to 350 degrees F.
• Heat fat of choice in medium sauté pan over medium heat. Add onions stirring occasionally until translucent, but not brown, about 7-8 minutes.
• Add garlic and allow to cook for about 1-2 minutes until fragrant.
• Add grated carrots, zucchini, thyme, and sea salt. Stir occasionally just until vegetables are soft, about 2-3 minutes. Remove from heat and set aside.
• In a large mixing bowl, add ground beef, egg, sour cream, cheese and slightly cooled vegetables. Use a fork or clean hands to mix well.
• Place meat mixture into a loaf pan, a shallow 7x11 pan or shape into a rectangle loaf on a parchment paper lined sheet pan.
• Spread ketchup over the top of the meatloaf mixture.
• Bake the meatloaf for 1 to 1 1/2 hours, or until the internal temperature is 160 degrees F and the meat is cooked through. [Note: A 7x11 shallow pan will cook in about 1 hour, a loaf pan will take closer to 1 1/2 hours.]
• Let the meatloaf rest for at least 10 minutes before serving.

EASY MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 9x5-inch loaf pan, or form into a loaf and place in a lightly greased 9x13-inch baking dish.
• In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

MEATLOAF WITH MIXED VEGETABLES

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F.
• Line a rimmed baking sheet or baking pan with foil.
• In a large bowl, pour milk over bread cubes and let stand until milk is absorbed.
• To the bread and milk mixture add the chopped onion , ground beef, salt, eggs, and dry mustard; blend well.
• Stir in vegetables.
• Place the meat mixture in the prepared baking pan and shape it into an oblong loaf. Alternatively, pack gently into a large loaf pan.
• Bake the meatloaf in a preheated oven for 1 1/2 hours.
• Let stand for 5 minutes before turning out of pan and slicing.
• Serve and enjoy!

DELICIOUS MEATLOAF WITH VEGETABLES

Steps:

• Set oven to 350 degrees.
• In a large skillet melt butter; saute the onions, green onion, garlic, chopped celery and carrots over medium heat, stirring for until the carrots are fork-tender (about 10 minutes).
• Season with seasoning salt and pepper.
• Add in Worcestershire sauce and 1/2 cup ketchup; cook stirring 2 minutes; remove from heat.
• In a large bowl combine the sauteed veggies, ground beef and pork, mushrooms, bread crumbs, eggs, milk, Parmesan cheese and parsley.
• Pat into a shallow 10 x 5-inch oval baking dish.
• Sprinkle with grated Parmesan cheese, then drizzle about 1-1/2 cups ketchup over the mixture.
• Bake for about 1 hour or until cooked.

EASY STEAMED BROCCOLI TO SERVE WITH MEATLOAF

Steps:

• In a medium saucepan over high heat, add about an inch of water and bring to a boil.
• Cut the broccoli head into 2-inch pieces and add to a steamer basket.
• When the water is boiling, place the basket inside the pot.
• Cover the steamer and reduce heat to medium.
• Steam for 5-7 minutes or until you can pierce the broccoli stalk with a fork.
• Serve and enjoy immediately.

EASY MEATLOAF RECIPE

Steps:

• Preheat the oven to 350˚F.
• Line a loaf pan with foil and lightly grease both pan and foil. Leave plenty of overlap to make it easier to remove the meatloaf after cooking.
• In a large bowl, mix ground beef, breadcrumbs, onion, egg, ½-cup barbecue sauce, Worcestershire sauce, garlic, Italian seasoning, salt, and pepper. Mix until well combined, but do not overmix or the meatloaf will be tough.
• Shape the beef mixture into a loaf in the prepared pan. Spread the remaining barbecue sauce over the top.
• Bake for 50 minutes, or until the internal temperature registers 165˚F. Let the meatloaf stand for 5 to 10 minutes before cutting.
• Garnish with parsley and serve.