Sneak The Veggies In The Meatloaf Recipes

LOADED VEGETABLE MEATLOAF

Steps:

• Heat oven to 350°F. Line 9x5-inch loaf pan with foil; spray foil with cooking spray.
• Place vegetables in food processor. Cover; process 5 to 7 times or until vegetables are broken up into small pieces. Set aside.
• In large bowl, mix together vegetables and remaining meatloaf ingredients until well combined. Shape mixture into 8x4-inch loaf. Place in pan.
• In small bowl, stir together Balsamic Glaze ingredients. Spread mixture over meatloaf.
• 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.

VEGETABLE MEAT LOAF

Steps:

• In a bowl, combine ground beef, bread, egg, carrot, onion, green pepper, celery, seasonings and 2 tablespoons chili sauce., Form into a loaf in an ungreased 5-3/4x3x2-in. loaf pan. Spoon remaining chili sauce over loaf. Bake, uncovered, at 350° for 45-50 minutes or until meat is no longer pink.

SNEAK THE VEGGIES IN THE MEATLOAF

Steps:

• Preheat oven to 350 degrees. Spray loaf pan with cooking spray. Combine beef, carrot, celery, and cauliflower.
• Mix the egg into the meat mixture.
• Mix the boullion granules with the water until dissolved. Pour this into the meat mixture, mix until combined. Add the crackers, onion powder, and pepper. Mix well.
• Press into the loaf pan and bake for approximately 45 minutes. I use a stone loaf pan, so your cooking time may be different if you use glass or metal pans.

MOMMA'S HEALTHY MEATLOAF

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
• Heat olive oil in a skillet over medium heat; cook and stir green bell pepper and onion in the hot oil until onion is transparent and bell pepper is softened, 5 to 10 minutes. Add garlic and cook until fragrant, 1 to 2 minutes.
• Combine ground beef, bread crumbs, eggs, carrot, zucchini, salt, pepper, and bell pepper mixture in a large bowl; mix well using your hands. Press meat mixture into the prepared loaf pan.
• Bake in the preheated oven until no longer pink in the center, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Spread ketchup on the top of the meatloaf and continue baking until bubbling, about 5 minutes more.

WW 6 POINT ASSORTED VEGETABLE MEATLOAF (WITH MEAT!)

Steps:

• Moosh the onions, mushrooms, spinach, carrots and beans and seasonings in the food processor (or you can just chop them up really fine). *You can use up almost any little bits of leftover veggies--as long as you chop them up fine enough! Try: fresh parsley, basil, dill is nice, steak seasoning, Worcestershire sauce, zucchini, parsnips, squash, mashed yams, etc.
• Put all ingredients (except the ketchup, vinegar and brown sugar) into a large bowl or into the bowl of your mixer and mix together.
• Mix ketchup, vinegar and brown sugar and spread it on the top of the loaf in the last 30 minutes of cooking.
• Shape into a loaf and bake at 375°F for 60 - 90 minutes - till it reaches an internal temp of 170°F.
• This is enough for two smaller loaves or one big loaf and a batch of meatballs.

CLASSIC MEATLOAF

Steps:

• Preheat the oven to 325 degrees F.
• Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
• Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
• Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
• Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
• Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
• Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.

DELICIOUS MEATLOAF WITH VEGETABLES

Steps:

• Set oven to 350 degrees.
• In a large skillet melt butter; saute the onions, green onion, garlic, chopped celery and carrots over medium heat, stirring for until the carrots are fork-tender (about 10 minutes).
• Season with seasoning salt and pepper.
• Add in Worcestershire sauce and 1/2 cup ketchup; cook stirring 2 minutes; remove from heat.
• In a large bowl combine the sauteed veggies, ground beef and pork, mushrooms, bread crumbs, eggs, milk, Parmesan cheese and parsley.
• Pat into a shallow 10 x 5-inch oval baking dish.
• Sprinkle with grated Parmesan cheese, then drizzle about 1-1/2 cups ketchup over the mixture.
• Bake for about 1 hour or until cooked.

MEATLOAF STEW

Steps:

• Put first 5 ingredients into 6 quart(6L) slow cooker.
• Combine next 9 ingredients in a bowl and mix well.
• Then add the ground beef, mix well.
• Place the meat mix on top of the vegetables making sure the meat doesn't touch the side of the pot. (If it does, the meat will stick and burn where it touches).
• Cover and cook on low 8-10 hours or on high for 4-6 hours.