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Veggie Meatloaf Recipe

The colorful vegetables give this loaf a festive look—and they add so much goodness! Baking it in a casserole gives my meat loaf a unique shape, too, just for something a little different. Our family likes mashed potatoes, soup or salad and biscuits with it.—Audrey Armour, Thamesford, Ontario

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Veggie Meatloaf Recipe

Prep: 15 min. Bake: 1 hour

Yield: 6-8 Servings

15 60 75

Ingredients

1-1/2 pounds lean ground beef
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With Johnsonville Italian Sausage.
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1 egg, beaten
1 cup bread crumbs
2 cups shredded carrots
1 medium onion, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1/8 teaspoon cayenne pepper

Directions

In a large bowl, combine ground beef, egg and bread crumbs. Add remaining ingredients and mix well. Pat mixture into a 1-1/2-qt. baking dish. Bake at 350° for 1-1/4 hours or until no pink remains. Drain. Unmold loaf to serve. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 202 calories, 8 g fat (3 g saturated fat), 79 mg cholesterol, 615 mg sodium, 14 g carbohydrate, 2 g fiber, 19 g protein.

Originally published as Vegetable Meat Loaf in Country Ground Beef , p31