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Mad About “Meat” Loaf

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
  • Total Time
    Prep: 30 min. Bake: 50 min.
  • Makes
    6 servings


  • 1 package (6 ounces) fresh baby spinach
  • 1 cup shredded cheddar cheese, divided
  • 2/3 cup mashed cooked carrots
  • 1 slice whole wheat bread, torn into pieces
  • 2 large 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


  • 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 8x4-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.
Nutrition Facts
1 slice: 198 calories, 14g fat (6g saturated fat), 94mg cholesterol, 451mg sodium, 9g carbohydrate (2g sugars, 3g fiber), 11g protein.

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Average Rating:
  • NeonDials
    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.

  • LegalSec
    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.

  • LSODDancerMom
    Oct 6, 2014

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

  • melhiester
    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.

  • redsugar
    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.

  • daisey5
    Feb 13, 2012

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

  • Jawm
    Feb 7, 2012

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