|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This meatloaf includes loads of chopped and shredded vegetables. The loaf is an excellent way to get picky kids to eat their veggies. If there's a vegetable your family doesn't like, feel free to replace it with another one. Chopped mushrooms, shredded zucchini, corn, and chopped celery are just a few of the many possibilities.
For extra tomato flavor, replace the vegetable broth with tomato and vegetable juice, such as V-8. If you like cheese, add about 1/2 cup of grated cheese to the loaf. Or top the meatloaf with a few slices of cheese just before it comes out of the oven.
- 1 pound ground beef
- 1/2 pound ground pork (or more ground beef)
- 1 cup onion (chopped)
- 1 green or red bell pepper
- 1 large potato (baking potato, or russet)
- 2 medium carrots
- 1/2 cup vegetable broth (or chicken broth)
- 1/2 teaspoon salt
- 1/2 teaspoon herb seasoning mixture
- 1/4 teaspoon pepper
- 1 large egg
- 1 cup soft bread crumbs
- 2/3 cup ketchup (divided)
Heat oven to 350 F.
In a large bowl, combine the ground beef and pork; blend well.
Peel and shred the potato and carrots.
Beat the egg lightly and add it to the bowl with half of the ketchup (1/3 cup).
Use your hands to blend all of the ingredients.
Pack the meat and vegetable mixture into a lightly greased 9-by-5-by-3-inch meatloaf pan or loaf pan, or shape the mixture into a loaf shape and place in a rimmed, foil-lined baking pan.
Bake the meatloaf in the preheated oven for 1 hour.
Carefully pour off and discard excess grease and spread the remaining 1/3 cup of ketchup over the top of the loaf; bake for about 20 to 30 minutes longer.
- For the most flavorful and moist meatloaf, avoid very lean beef. An 85/15 blend is fine, but 20 or 25 percent fat is even better. To keep the loaf from being saturated with the excess fat, use a meatloaf pan with a perforated insert. The fat will drip into the bottom section, leaving your loaf moist and delicious.
- Don't discard excess grease down the drain. Keep a jar or can handy for fat. Once the drippings cool and solidify, toss the jar or can into the garbage.
- Avoid over-mixing the meatloaf mixture. For less mess when mixing the meatloaf, put all of the ingredients in a large plastic food storage bag. Massage the bag until the ingredients are well blended.
- To freeze a meatloaf, line the pan with foil. Bake the loaf as directed, let it cool in the refrigerator, and then wrap it tightly in foil. Put the cooled, wrapped meatloaf in a plastic freezer bag. Seal the bag and freeze the meatloaf for up to 6 months.
- If you grind beef at home, make it slightly coarse for a moister loaf.