Vegetable Meat Loaf Recipe

5 2 3
Vegetable Meat Loaf Recipe
Vegetable Meat Loaf Recipe photo by Taste of Home
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Vegetable Meat Loaf Recipe

Read Reviews
5 2 3
Publisher Photo
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
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.

Ingredients

  • 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

Directions

In a bowl, combine ground beef, bread, egg, carrot, onion, green pepper, celery, seasonings and 2 tablespoons chili sauce or ketchup.
Form into a loaf in an ungreased 5-3/4x3x2-in. loaf pan. Spoon remaining chili sauce or ketchup over loaf. Bake, uncovered, at 350° for 45-50 minutes or until meat is no longer pink. Yield: 2 servings.
Originally published as Vegetable Meat Loaf in Taste of Home June/July 1993, p22

Nutritional Facts

1 piece: 330 calories, 16g fat (6g saturated fat), 163mg cholesterol, 1349mg sodium, 20g carbohydrate (10g sugars, 1g fiber), 25g protein.

  • 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
  1. In a bowl, combine ground beef, bread, egg, carrot, onion, green pepper, celery, seasonings and 2 tablespoons chili sauce or ketchup.
  2. Form into a loaf in an ungreased 5-3/4x3x2-in. loaf pan. Spoon remaining chili sauce or ketchup over loaf. Bake, uncovered, at 350° for 45-50 minutes or until meat is no longer pink. Yield: 2 servings.
Originally published as Vegetable Meat Loaf in Taste of Home June/July 1993, p22

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Reviews forVegetable Meat Loaf

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MY REVIEW
angelasandoval User ID: 2401339 199072
Reviewed Mar. 1, 2012

"We thought this was a great meatloaf recipe! The only changes I made were to omit the green pepper and to top it with BBQ sauce."

MY REVIEW
MsChrisVA User ID: 4212073 4873
Reviewed Aug. 4, 2009

"Hubby loved it!!!!Omitted carrot,potatoes & cheese. Omitted sliced bread (added homemade bread crumb recipe-save in freezer all leftover bread crust ends (that no one will eat),toast 'em in toaster, place in food processor,add salt,pepper,parsley, oregano, process in food processor; then refreeze, use as necessary ).

Note: Never buy store bought bread crumbs again. Sometimes I add Parmesan cheese to bread crumb mixture.
Hubby said after 28yrs+ my meatloaf was always missing something. He said, this is the one!! He actually asked me to make again next day so that he could have meatloaf sandwiches for work."

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