Vegetable Meat Loaf Recipe
Vegetable Meat Loaf Recipe photo by Taste of Home

Vegetable Meat Loaf Recipe

Publisher Photo
I hate the thought of making too much and having leftovers for a week, so I've pared down my recipes. This one is simple and quick to prepare, plus the carrot, green pepper and celery make it nutritious and colorful. It's great served with cheddar-topped baked potatoes.—Judi Brinegar, Liberty, North Carolina
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES:2 servings
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES: 2 servings

Ingredients

  • 1/2 pound ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 1 slice bread, torn into small pieces
  • 1 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
  • 2 baked potatoes, optional
  • Shredded cheddar cheese, optional

Directions

  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 5-3/4-in. x 3-in. x 2-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. Serve with baked potatoes topped with shredded cheddar cheese if desired. Yield: 2 servings.
Originally published as Vegetable Meat Loaf in Taste of Home June/July 1993, p22

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Vegetable Meat Loaf

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
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MY REVIEW
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
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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