Vegetable Meatloaf

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 374.6
  • Total Fat: 28.3 g
  • Cholesterol: 116.5 mg
  • Sodium: 166.4 mg
  • Total Carbs: 9.0 g
  • Dietary Fiber: 2.2 g
  • Protein: 22.9 g

View full nutritional breakdown of Vegetable Meatloaf calories by ingredient


Introduction

Great recipe for a cool, Fall supper. Serve with mashed potatoes, gravy and fresh green salad. Leftovers are especially good reheated. Great recipe for a cool, Fall supper. Serve with mashed potatoes, gravy and fresh green salad. Leftovers are especially good reheated.
Number of Servings: 4

Ingredients

    1 large Egg, fresh, whole, raw
    2 1tsp Olive Oil
    2 stalk, large (11"-12" long) Celery, raw
    1 clove Garlic
    1 medium (2-1/2" dia) Onions, raw
    3 tbsp Parsley
    1 serving 2 tsp Italian Seasoning
    16 oz 80/20 ground beef chuck
    1 tbsp Extra Virgin Olive Oil
    0.25 serving Old Fashioned Quaker Oatmeal- Plain (1/2 cup dry)
    .5 cup, grated Carrots, raw
    8 tbsp bell pepper, red sweet edible portions only
    3 tsp French's Worchestershire Sauce (by ONLYPLAYING)

Tips

spread catsup on top of meatloaf 10 minutes before cooking time is complete. Bake uncovered until center is done. If using convection oven, adjust temperature to 350 degrees and bake for 45 minutes.


Directions

Shred or dice all vegetables. Saute in 2 Tbsp. EVO. Add oatmeal. Remove from heat. Add vegetables to ground sirloin, egg and mix thoroughly. Spray 8'X4' glass pan with cooking spray. Bake at 350 degrees for 45 minutes or until brown and cooked through. Serve with mashed potatoes, broccoli or green salad.

Serving Size: makes 6 servings