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Vegetable Meatloaf

Total Time

Prep: 20 min. Bake: 45 min.


6 servings

This great-tasting meat loaf from Connie Staal of Greenbrier, Arkansas, is sure to be a family favorite. It's moist, tender and chock-full of green pepper, onion and zesty tomato flavor! Why not make two? Tuck one in the oven for supper, the other in the freezer for another night.
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  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 3/4 cup dry bread crumbs
  • 3/4 cup shredded reduced-fat cheddar cheese
  • 1/2 cup tomato sauce
  • 1/4 cup fat-free plain yogurt
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon chili powder
  • 3/4 pound lean ground turkey
  • 1/4 pound lean ground beef (90% lean)
  • 1/4 cup tomato sauce
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon chili powder
  • 1/4 cup shredded reduced-fat cheddar cheese


  1. In a large nonstick skillet, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer.
  2. Transfer to a large bowl. Stir in the bread crumbs, cheese, tomato sauce, yogurt, parsley, Worcestershire sauce and chili powder. Crumble turkey and beef over mixture and mix well.
  3. Shape into a loaf. Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes; drain.
  4. Combine the tomato sauce, Worcestershire sauce and chili powder; spread over meat loaf. Bake for 15 minutes or until no pink remains and a thermometer reads 165°. Sprinkle with cheese; bake 2-3 minutes longer or until cheese is melted.

Can you freeze Vegetable Meatloaf?

Cover and freeze unbaked meat loaf for up to 3 months. To use, thaw in the refrigerator overnight. Bake as directed.

Nutrition Facts

1 slice: 266 calories, 13g fat (5g saturated fat), 70mg cholesterol, 480mg sodium, 17g carbohydrate (4g sugars, 2g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.

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