If you’re not a big fan of meatloaf, I encourage you to give this recipe a try before you give up on it all together. If a dense solid brick of meat just doesn’t appeal, this recipe may just change your mind about meatloaf.
What makes this meatloaf so special? Veggies! Yes you read that right…vegetables. Oh and cheese! If you have trouble getting your kids to eat their veggies you won’t have any problem getting them to eat them with this meal because they are hidden in this meatloaf.
Adding veggies to this loaf not only makes it easy to get the kiddos to eat their veggies but it produces one of the juiciest meatloaves you will ever eat. The veggies produce a loosely packed loaf that is fork tender, no knife needed to cut it up. It literally melts in your mouth, it’s that tender and juicy.
As the loaf bakes in the oven, the veggies release their moisture into the loaf resulting in a tender moist meal that everyone will love!!! You can shape the meat into one large loaf or use a mini loaf pan like I did. The benefit of the mini loaf pan is that you can bake these loaves up in about an hour. A full 2 pound single loaf could take 90 minutes or longer to bake until done.
Alright, let’s get started so you can get dinner on the table!
Start by preheating oven to 375°F.
Place carrots in a food processor and pulse into small pieces. Remove and place in a large mixing bowl.
Place celery in the food processor and pulse into small pieces. Remove and place in the mixing bowl with the chopped carrots.
Place red bell pepper in the food processor and pulse into small pieces. Remove and place in the mixing bowl with the chopped carrots and celery.
Place croutons in the food processor and pulse into small pieces. Remove and place in the mixing bowl with the chopped carrots, celery, and red bell pepper.
Add diced onion, ground beef, Italian sausage, eggs, Worcestershire sauce, garlic powder, salt and pepper to the veggie mixture in the bowl.
Mix ingredients together until well combined.
One large single loaf will take longer to cook. It will take about 90 to 120 minutes to cook all the way through. Be sure to use an instant read thermometer to check for doneness.
Divide the meat/veggie mixture into eight equal portions and press into a mini loaf pan or shape meat into one large loaf and place in a 13×9 inch casserole dish.
Bake for 50 minutes.
Remove meatloaf from the oven and baste with barbecue sauce.
Top with sliced cheddar cheese.
Return to oven and cook for an additional 5-10 minutes until cheese is melted and bubbly.
Check temperature of loaf by inserting a thermometer into the center of the loaf. Meatloaf is done when it reaches an internal temperature of 160°F.
Serve with a side of mashed potatoes. Learn how easy it is to make the Worlds Best, Creamiest, Fluffiest, Mashed Potatoes.
This classic meal scores high marks with the addition of veggies in the mix. It’s flavorful, juicy, and melt in your mouth tender. You will be making this delectable meal often. Using a food processor does all the hard work for you and makes this meal a snap to get into the oven.
The leftovers make the most amazing meatloaf sandwiches the next day!!! Just slather sliced sourdough bread with mayo, add leftover meatloaf, top with sliced tomatoes, and lettuce. Grab a couple napkins and go to town!!! I ❤️ meatloaf sandwiches, and this meatloaf makes the best sandwiches…guaranteed!!!
Most Marvelous Veggie Meatloaf
Equipment
- mini loaf pan
Ingredients
- 1 lb ground beef
- 1 lb Italian sausage
- 1 medium onion, diced
- 1 medium carrot
- 2 stalks celery
- 1 medium red bell pepper, seeded and stem removed
- 2 tbsp Worcestershire sauce
- 5 oz garlic flavored croutons
- 2 large eggs
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp pepper
- ½ cup barbecue sauce, steak sauce, or ketchup
- 8 slices cheddar cheese
Instructions
- Preheat oven to 375°F.
- Place carrots in a food processor and pulse into small pieces. Remove and place in a large mixing bowl.
- Place celery in the food processor and pulse into small pieces. Remove and place in the mixing bowl with the chopped carrots.
- Place red bell pepper in the food processor and pulse into small pieces. Remove and place in the mixing bowl with the chopped carrots and celery.
- Place croutons in the food processor and pulse into small pieces. Remove and place in the mixing bowl with the chopped carrots, celery, and red bell pepper.
- Add diced onion, ground beef, Italian sausage, eggs, Worcestershire sauce, garlic powder, salt and pepper to the bowl.
- Mix ingredients together until well combined.
- Divide meat mixture into eight equal portions and press into a mini loaf pan or shape meat into one large loaf and place in a 13×9 inch casserole dish.
- Bake for 50 minutes.
- Remove meatloaf from the oven and baste with barbecue sauce.
- Top with sliced cheddar cheese.
- Return to oven and cook for an additional 5-10 minutes until cheese is melted and bubbly.
- Check temperature of loaf by inserting a thermometer into the center of the loaf. Meatloaf is done when it reaches an internal temperature of 160°F.
- Serve with a side of mashed potatoes.
Notes
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