This veggie meat loaf is a comforting twist on a classic favorite, packed with finely chopped carrots, celery, and onions for added moisture and flavor. The lean ground beef binds beautifully with bread crumbs and a hint of parsley, creating a dense yet tender texture that holds up well when sliced. Braising the vegetables first ensures they are perfectly tender-crisp, infusing the loaf with deep, savory notes. Its an excellent choice for weeknight dinners or family gatherings, offering a satisfying protein-rich meal that feels both homey and refined. Serve it with roasted potatoes or a crisp green salad for a complete, wholesome plate.
Veggy Meat Loaf
Description
This veggie meat loaf is a comforting twist on a classic favorite, packed with finely chopped carrots, celery, and onions for added moisture and flavor. The lean ground beef binds beautifully with bread crumbs and a hint of parsley, creating a dense yet tender texture that holds up well when sliced. Braising the vegetables first ensures they are perfectly tender-crisp, infusing the loaf with deep, savory notes. Its an excellent choice for weeknight dinners or family gatherings, offering a satisfying protein-rich meal that feels both homey and refined. Serve it with roasted potatoes or a crisp green salad for a complete, wholesome plate.Ingredients
Directions
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Preheat oven to 350F (175C).
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Peel and roughly chop carrots, celery, and onion. Process in a food processor or blender until finely chopped, or shred by hand.
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Heat a large skillet over medium heat. Add the chopped vegetables and 1/2 cup of the beef broth.
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Saut the vegetables, stirring occasionally, for about 7 minutes until they are tender-crisp. Remove from heat and let cool slightly.
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In a large mixing bowl, combine the remaining 1/2 cup beef broth, bread crumbs, parsley, beaten egg, salt, and pepper.
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Add the cooked vegetable mixture and ground lean beef to the bowl. Mix thoroughly until just combined.
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Shape the mixture into a firm loaf, approximately 2 inches thick.
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Place the loaf in a shallow baking dish or on a rimmed baking sheet lined with parchment paper.
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Bake for 50 minutes, or until the internal temperature reaches 160F (71C) and the meat is no longer pink.
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Remove from oven and let rest for 5 minutes before slicing.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 376.2kcal
- % Daily Value *
- Total Fat 19.7g31%
- Saturated Fat 7.6g38%
- Cholesterol 152.4mg51%
- Sodium 3446.0mg144%
- Total Carbohydrate 13.4g5%
- Dietary Fiber 2.3g10%
- Sugars 2.7g
- Protein 34.1g69%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For easier cleanup and to prevent the bottom from getting soggy, line your baking dish with parchment paper or place the loaf on a wire rack set inside the baking sheet.
If you prefer a crispier exterior, you can broil the meatloaf for the last 2-3 minutes of cooking, watching closely to prevent burning.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave or oven.
This recipe works well with other ground meats such as turkey or chicken for a lighter version.
