Veggie Meatloaf Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES: 6-8 servings


  • 1-1/2 pounds lean ground beef
  • 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

Nutritional Facts

1 each: 202 calories, 8g fat (3g saturated fat), 79mg cholesterol, 615mg sodium, 14g carbohydrate (7g sugars, 2g fiber), 19g protein.


  1. 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.
Originally published as Vegetable Meat Loaf in Country Ground Beef 1993, p31

Light-Bodied Red Wine

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

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