Loaded Vegetable Meat Loaf Recipes

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DELICIOUS MEATLOAF WITH VEGETABLES



Delicious Meatloaf With Vegetables image

My family likes spice so I add in about 2 teaspoons dried chili flakes when sauteeing the veggies, but that is optional, you can sub chili sauce for the ketchup ---if you prefer to use fresh sliced mushrooms, just saute in the skillet before the onions and other ingredients, any leftovers makes a fantastic sandwich! :)

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 20

3 -4 tablespoons butter (can use more)
2 medium onions, chopped
2 green onions, chopped
2 tablespoons minced fresh garlic
2 celery ribs, chopped
1 large carrot, peeled (chopped into about 1/4-inch pieces)
3 teaspoons seasoning salt (or use white salt to taste)
1 teaspoon black pepper (can use more)
2 tablespoons Worcestershire sauce
1/2 cup ketchup
1 1/2 lbs extra lean ground beef
1 lb ground pork
1 (10 ounce) can sliced mushrooms, drained (can use more)
1/4 cup grated parmesan cheese
1/4 cup milk
1 1/2 cups fresh breadcrumbs
2 eggs, lightly beaten
1/3 cup fresh minced parsley
parmesan cheese
1 1/2 cups ketchup (or to taste)

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.

VEGETABLE MEATLOAF WITH BALSAMIC GLAZE



Vegetable Meatloaf with Balsamic Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 2h5m

Yield 8 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
1 small zucchini, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
5 cloves garlic, smashed to a paste with coarse salt
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1 large egg, lightly beaten
1 tablespoon finely chopped fresh thyme
1/4 cup chopped fresh parsley
1 1/2 pounds ground turkey (90 percent lean)
1 cup panko (coarse Japanese breadcrumbs)
1/2 cup freshly grated Romano or Parmesan cheese
3/4 cup ketchup
1/4 cup plus 2 tablespoons balsamic vinegar

Steps:

  • Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
  • Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
  • Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.

ROASTED VEGETABLE MEATLOAF WITH BALSAMIC GLAZE



Roasted Vegetable Meatloaf with Balsamic Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 17

3 tablespoons olive oil
1 large zucchini, finely diced
1 red bell pepper, finely diced
1 yellow pepper, finely diced
5 cloves garlic, smashed to a paste with coarse salt
1/2 teaspoon red pepper flakes, divided
Salt and freshly ground black pepper
2 large eggs, lightly beaten
1 tablespoon finely chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves, plus more for garnish
1/2 pound ground pork
1/2 pound ground veal
1 pound ground beef chuck
1 cup panko (Japanese) bread crumbs
1/2 cup freshly grated Romano or Parmesan
1 cup ketchup, divided
1/4 cup plus 2 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 425 degrees F.
  • Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool.
  • Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until just combined.
  • Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.

VEGETABLE MEAT LOAF



Vegetable Meat Loaf image

I'm not big on leftovers, so I've pared down my recipes to serve two. This meat loaf is simple and quick to prepare, plus it helps you eat your veggies. It's great served with cheddar-topped baked potatoes. -Judi Brinegar, Liberty, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 servings.

Number Of Ingredients 10

1/2 pound ground beef
1 slice bread, torn into small pieces
1 large egg, beaten
1/4 cup shredded carrot
2 tablespoons finely chopped onion
2 tablespoons finely chopped green pepper
2 tablespoons finely chopped celery
1/2 teaspoon salt
Dash each pepper and garlic powder
5 tablespoons chili sauce or ketchup, divided

Steps:

  • In a bowl, combine ground beef, bread, egg, carrot, onion, green pepper, celery, seasonings and 2 tablespoons chili sauce., Form into a loaf in an ungreased 5-3/4x3x2-in. loaf pan. Spoon remaining chili sauce over loaf. Bake, uncovered, at 350° for 45-50 minutes or until meat is no longer pink.

Nutrition Facts : Calories 330 calories, Fat 16g fat (6g saturated fat), Cholesterol 163mg cholesterol, Sodium 1349mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 1g fiber), Protein 25g protein.

LOADED VEGETABLE MEATLOAF



Loaded Vegetable Meatloaf image

Incorporate your veggies into your meatloaf for an all-in-one meal using vegetables.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h40m

Yield 6

Number Of Ingredients 13

1 bag (11.8 oz) frozen Mediterranean blend vegetables, cooked as directed on bag
1 cup Progresso™ plain bread crumbs
1/4 cup milk
1 1/2 lb lean (at least 80%) ground beef
1 egg, slightly beaten
1/4 cup grated Parmesan cheese
1/2 cup finely chopped yellow onion
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup ketchup
1 tablespoon balsamic vinegar
1 tablespoon packed brown sugar

Steps:

  • Heat oven to 350°F. Line 9x5-inch loaf pan with foil; spray foil with cooking spray.
  • Place vegetables in food processor. Cover; process 5 to 7 times or until vegetables are broken up into small pieces. Set aside.
  • In large bowl, mix together vegetables and remaining meatloaf ingredients until well combined. Shape mixture into 8x4-inch loaf. Place in pan.
  • In small bowl, stir together Balsamic Glaze ingredients. Spread mixture over meatloaf.
  • Bake uncovered 1 hour to 1 hour 10 minutes or until meat thermometer inserted in center of loaf reads 160°F. Drain; let stand 10 minutes. Cut into slices to serve.

Nutrition Facts : Calories 380, Carbohydrate 28 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 1 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 8 g, TransFat 1 g

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