Veggie Meatloaf
TOTAL TIME: Prep: 15 min. Bake: 1 hour
YIELD: 6-8 servings.
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
Ingredients
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1-1/2 pounds lean ground beef
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1 large egg, beaten
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1 cup bread crumbs
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2 cups shredded carrots
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1 medium onion, chopped
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1/2 cup chopped celery
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1/2 cup chopped green pepper
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1 can (10-3/4 ounces) condensed tomato soup, undiluted
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1 teaspoon salt
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1/2 teaspoon Worcestershire sauce
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1/4 teaspoon pepper
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1/4 teaspoon ground mustard
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1/8 teaspoon cayenne pepper
Directions
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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.
Nutrition Facts
1 each: 202 calories, 8g fat (3g saturated fat), 79mg cholesterol, 615mg sodium, 14g carbohydrate (7g sugars, 2g fiber), 19g protein.
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