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Veggie-Filled Meatloaf

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Veggie-Filled Meatloaf
  • Prep Time 15 min
  • Total Time 1 hr 25 min
  • Servings 6
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Adding vegetables to a favorite comfort food is easy spinach purée!

Ingredients

1 1/2
lb lean (at least 80%) ground beef
1
pouch (4 oz) spinach purée
1/2
cup finely crushed saltine crackers (about 15 squares)
1/2
cup finely chopped onion
6
tablespoons ketchup
2
tablespoons Worcestershire sauce
1
egg, slightly beaten

Directions

  • 1 Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray. In large bowl, mix beef, spinach purée, crushed crackers, onion, 2 tablespoons of the ketchup, the Worcestershire sauce and egg. Press mixture in pan.
  • 2 Bake 50 minutes. Remove from oven and carefully drain liquid from pan. Spread remaining 4 tablespoons ketchup over top of meatloaf. Bake about 10 minutes longer or until meat thermometer inserted in center of loaf reads 160°F. Let stand 10 minutes before serving.
Tips  

Prepare and shape the meatloaf in advance; cover and refrigerate up to 8 hours. Bake as directed.

Vegetable purée can be added to your favorite meatloaf recipe. Just use 1 pouch of purée in place of the milk or liquid in your recipe.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
(
Calories from Fat
130
)
Daily Value
(
Trans Fat
1g
)
Daily Value*:
Vitamin A
50%
50%
Exchanges:
Free
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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