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Loaded Vegetable Meatloaf

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Loaded Vegetable Meatloaf
  • Prep Time 20 min
  • Total Time 1 hr 40 min
  • Servings 6
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Incorporate your veggies into your meatloaf for an all-in-one meal using vegetables.

Ingredients

Meatloaf

1
bag (11.8 oz) frozen Mediterranean blend vegetables, cooked as directed on bag
1
cup Progresso™ plain bread crumbs
1/4
cup milk
1 1/2
lb lean (at least 80%) ground beef
1
egg, slightly beaten
1/4
cup grated Parmesan cheese
1/2
cup finely chopped yellow onion
2
cloves garlic, finely chopped
1/2
teaspoon salt
1/4
teaspoon pepper

Balsamic Glaze

1/3
cup ketchup
1
tablespoon balsamic vinegar
1
tablespoon packed brown sugar

Directions

  • 1 Heat oven to 350°F. Line 9x5-inch loaf pan with foil; spray foil with cooking spray.
  • 2 Place vegetables in food processor. Cover; process 5 to 7 times or until vegetables are broken up into small pieces. Set aside.
  • 3 In large bowl, mix together vegetables and remaining meatloaf ingredients until well combined. Shape mixture into 8x4-inch loaf. Place in pan.
  • 4 In small bowl, stir together Balsamic Glaze ingredients. Spread mixture over meatloaf.
  • 5 Bake uncovered 1 hour to 1 hour 10 minutes or until meat thermometer inserted in center of loaf reads 160°F. Drain; let stand 10 minutes. Cut into slices to serve.
Tips  

Use your favorite type of vegetables in place of the Mediterranean blend.

Nutrition Information 
No nutrition information available for this recipe
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