Print Options

Back to Veggie Meatloaf >

Include these items:

Taste of Home Logo

Veggie Meatloaf

 Veggie Meatloaf
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
6-8 ServingsPrep: 15 min. Bake: 1 hour

Ingredients

  • 1-1/2 pounds ground beef
    X
    With Johnsonville Italian Sausage.

    Save Now >

  • 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

Directions

  • 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.
Nutritional Facts: 1 serving (1 each) equals 202 calories, 8 g fat (3 g saturated fat), 79 mg cholesterol, 615 mg sodium, 14 g carbohydrate, 2 g fiber, 19 g protein.

2 of 2

Veggie Meatloaf (continued)

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