Mad About "Meat" Loaf Recipe

5 7 7
Mad About "Meat" Loaf Recipe
Mad About "Meat" Loaf Recipe photo by Taste of Home
Publisher Photo

Mad About "Meat" Loaf Recipe

Read Reviews
5 7 7
Publisher Photo
Meat loaf will be wearing new accessories this year - spinach, carrots, zucchini and whole grains. Grind the nuts in a food processor but be sure to add a little flour so you don't end up with nut butter. —Susan Preston, Eagle Creek, Oregon
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min.

Ingredients

  • 1 package (6 ounces) fresh baby spinach
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 2/3 cup mashed cooked carrots
  • 1 slice whole wheat bread, torn into pieces
  • 2 eggs, lightly beaten
  • 1/2 cup grated zucchini
  • 1/2 cup tomato sauce, divided
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup finely chopped onion
  • 3 tablespoons ground flaxseed
  • 3 tablespoons ground walnuts
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried sage leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-4 minutes or until wilted. Drain and squeeze dry.
In a large bowl, combine 3/4 cup cheddar cheese, carrots, bread, eggs, zucchini, 1/4 cup tomato sauce, Parmesan cheese, onion, flaxseed, walnuts, oil, garlic, seasonings and spinach. Pat into a greased 8-in. x 4-in. loaf pan; top with remaining tomato sauce.
Bake, uncovered, at 325° for 45 minutes. Sprinkle with remaining cheddar cheese. Bake 4-7 minutes longer or until heated through and cheese is melted. Let stand for 5 minutes before slicing. Yield: 6 servings.
Originally published as Mad About "Meat" Loaf in Taste of Home February/March 2012, p59

Nutritional Facts

1 slice: 198 calories, 14g fat (6g saturated fat), 94mg cholesterol, 451mg sodium, 9g carbohydrate (2g sugars, 3g fiber), 11g protein.

Popular Videos

  • 1 package (6 ounces) fresh baby spinach
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 2/3 cup mashed cooked carrots
  • 1 slice whole wheat bread, torn into pieces
  • 2 eggs, lightly beaten
  • 1/2 cup grated zucchini
  • 1/2 cup tomato sauce, divided
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup finely chopped onion
  • 3 tablespoons ground flaxseed
  • 3 tablespoons ground walnuts
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried sage leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  1. In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-4 minutes or until wilted. Drain and squeeze dry.
  2. In a large bowl, combine 3/4 cup cheddar cheese, carrots, bread, eggs, zucchini, 1/4 cup tomato sauce, Parmesan cheese, onion, flaxseed, walnuts, oil, garlic, seasonings and spinach. Pat into a greased 8-in. x 4-in. loaf pan; top with remaining tomato sauce.
  3. Bake, uncovered, at 325° for 45 minutes. Sprinkle with remaining cheddar cheese. Bake 4-7 minutes longer or until heated through and cheese is melted. Let stand for 5 minutes before slicing. Yield: 6 servings.
Originally published as Mad About "Meat" Loaf in Taste of Home February/March 2012, p59

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMad About "Meat" Loaf

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
NeonDials User ID: 8611132 237064
Reviewed Nov. 10, 2015

"Wow! Made this for Meatless Monday and it's a winner. Great ingredients, easy to put together, tasty results. I followed the recipe verbatim and will definitely make it again."

MY REVIEW
LegalSec User ID: 548619 137348
Reviewed Oct. 6, 2014

"Great! You would think it was made with meat. I changed a few things but tried to stick close to the ingredients I changed. I did not use the cheddar or parmesan cheeses. I subbed butternut squash for the mashed carrots. I used 1/4 cup of egg whites, I omitted the walnuts and used 3 tbsp. of bulgur soaked in water to soften up. Thanks for a great alternative from using ground beef or ground turkey. May never go back to "meat" meatloaf again."

MY REVIEW
LSODDancerMom User ID: 7421738 138865
Reviewed Oct. 6, 2014

"Terrific! I loved this recipe. My husband couldn't believe there was no meat! My vegetarian teenager liked it, too!"

MY REVIEW
melhiester User ID: 1707633 151924
Reviewed Jan. 31, 2013

"Made this and my 3 kids loved it. Even my husband had no idea that it didn't have any meat in it. Will definitely make again! Delicious."

MY REVIEW
redsugar User ID: 6865538 198724
Reviewed Sep. 17, 2012

"Wow, eating more of a plant based diet, I missed my favorite dish, Meatloaf! This hit the spot! Perfect in every sense. Texture, taste and smell!! I did edit it a little... here were my edits:

*used 5 oz of baby spinach
*used Veggies Shreds instead of real cheese (for both the Cheddar and the Parmesan)
*used 1 cup of mashed carrots
*used 2 slices of HPLC bread from Great Harvest bread Company
*used 1 cup of Zucchini
*made my own Italian seasoning (equal parts of, basil, oregano, rosemary, marjoram, cilantro, thyme and red pepper flakes)
*did not sprinkle more cheese on top, and did not put it back in the oven for additional time."

MY REVIEW
daisey5 User ID: 146806 122079
Reviewed Feb. 13, 2012

"This was very different but good tasting. But it does take a lot of work to make."

MY REVIEW
Jawm User ID: 6512562 184753
Reviewed Feb. 7, 2012

"This was quite good and filling. We really enjoyed it and will definitely make it again"

Loading Image