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Vegetable Meat Loaf

 Vegetable Meat Loaf
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
2 ServingsPrep: 10 min. Bake: 45 min.


  • 1/2 pound ground turkey or beef
    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


  • 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 5-3/4-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.

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Vegetable Meat Loaf (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.