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Loaded Vegetable Meatloaf

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  • Prep 20 min
  • Total 1 hr 40 min
  • Servings 6
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Incorporate your veggies into your meatloaf for an all-in-one meal using vegetables.
By Betty Crocker Kitchens
Updated Sep 16, 2016
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Ingredients

Meatloaf

  • 1 bag (11.8 oz) frozen Mediterranean blend vegetables, cooked as directed on bag
  • 1 cup Progresso™ plain bread crumbs
  • 1/4 cup milk
  • 1 1/2 lb lean (at least 80%) ground beef
  • 1 egg, slightly beaten
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup finely chopped yellow onion
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Balsamic Glaze

  • 1/3 cup ketchup
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon packed brown sugar
Make With
Progresso Breadcrumbs

Steps

  • 1
    Heat oven to 350°F. Line 9x5-inch loaf pan with foil; spray foil with cooking spray.
  • 2
    Place vegetables in food processor. Cover; process 5 to 7 times or until vegetables are broken up into small pieces. Set aside.
  • 3
    In large bowl, mix together vegetables and remaining meatloaf ingredients until well combined. Shape mixture into 8x4-inch loaf. Place in pan.
  • 4
    In small bowl, stir together Balsamic Glaze ingredients. Spread mixture over meatloaf.
  • 5
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use your favorite type of vegetables in place of the Mediterranean blend.

Nutrition

380 Calories, 18g Total Fat, 26g Protein, 28g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
160
Total Fat
18g
27%
Saturated Fat
6g
32%
Trans Fat
1g
Cholesterol
105mg
35%
Sodium
760mg
32%
Potassium
490mg
14%
Total Carbohydrate
28g
9%
Dietary Fiber
1g
6%
Sugars
8g
Protein
26g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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