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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 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
160
)
Daily Value
Total Fat
18g
27%
(
Saturated Fat
6g
32%
,
Trans Fat
1g
)
Cholesterol
105mg
35%
Sodium
760mg
32%
Potassium
490mg
14%
Total Carbohydrate
28g
9%
(
Dietary Fiber
1g
6%
,
Sugars
8g
)
Protein
26g
Daily Value*:
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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