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Vegetable Meatloaf

 Vegetable Meatloaf
This great-tasting meat loaf from Connie Staal of Greenbrier, Arkansas, is sure to be a family favorite. It's moist, tender and chock-full of green pepper, onion and zesty tomato flavor! Why not make two? Tuck one in the oven for supper, the other in the freezer for another night.
6 ServingsPrep: 20 min. Bake: 45 min.


  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 3/4 cup dry bread crumbs
  • 3/4 cup shredded reduced-fat cheddar cheese
  • 1/2 cup tomato sauce
  • 1/4 cup fat-free plain yogurt
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon chili powder
  • 3/4 pound lean ground turkey
  • 1/4 pound lean ground beef (90% lean)
  • 1/4 cup tomato sauce
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon chili powder
  • 1/4 cup shredded reduced-fat cheddar cheese


  • In a large nonstick skillet, saute onion and green pepper in oil
  • until tender. Add garlic; cook 1 minute longer.
  • Transfer to a large bowl. Stir in the bread crumbs, cheese, tomato
  • sauce, yogurt, parsley, Worcestershire sauce and chili powder.
  • Crumble turkey and beef over mixture and mix well.

2 of 2

Vegetable Meatloaf (continued)

Directions (continued)

  • Shape into a loaf. Place in an 11-in. x 7-in. baking dish coated with
  • cooking spray. Bake, uncovered, at 350° for 25 minutes; drain.
  • Combine the tomato sauce, Worcestershire sauce and chili powder;
  • spread over meat loaf. Bake for 15 minutes or until no pink remains
  • and a thermometer reads 165°. Sprinkle with cheese; bake 2-3
  • minutes longer or until cheese is melted. Yield: 6 servings.
Nutritional Facts: 1 slice equals 266 calories, 13 g fat (5 g saturated fat), 70 mg cholesterol, 480 mg sodium, 17 g carbohydrate, 2 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.