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Loaded Vegetable Meatloaf

4 Ratings

4 Comments

Prep 20 min
Total 1 hr 40 min
Servings 6

Incorporate your veggies into your meatloaf for an all-in-one meal using vegetables. MORE+ LESS-

By Betty Crocker Kitchens

September 16, 2016

Ingredients

Meatloaf

bag (11.8 oz) frozen Mediterranean blend vegetables, cooked as directed on bag

cup Progresso™ plain bread crumbs

1/4

cup milk

1 1/2

lb lean (at least 80%) ground beef

egg, slightly beaten

1/4

cup grated Parmesan cheese

1/2

cup finely chopped yellow onion

cloves garlic, finely chopped

1/2

teaspoon salt

1/4

teaspoon pepper

Balsamic Glaze

1/3

cup ketchup

tablespoon balsamic vinegar

tablespoon packed brown sugar

Steps

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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.

Expert Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 380
Calories from Fat: 160

% Daily Value

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;