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A healthy meatloaf with visible vegetables baked to perfection

Hearty & Healthy Vegetable-Packed Meatloaf

This meatloaf is packed with healthy vegetables and lean ground meat, making it a nutritious and flavorful family meal. The savory glaze adds a delicious finishing touch.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 1 ½ lbs lean ground beef or turkey at least 90% lean
  • 1 tablespoon olive oil
  • 1 medium onion finely diced
  • 2 carrots finely diced
  • 2 celery stalks finely diced
  • 1 bell pepper any color, finely diced
  • 2 cloves garlic minced
  • 1/2 cup old-fashioned rolled oats or whole wheat breadcrumbs
  • 1/4 cup milk any kind
  • 1 large egg lightly beaten
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Glaze
  • 1/2 cup ketchup
  • 1 tablespoon brown sugar
  • 1 teaspoon apple cider vinegar

Equipment

  • Large Skillet
  • Large Bowl
  • Loaf Pan
  • Small Bowl
  • Instant-Read Thermometer

Method
 

Preparation
  1. Heat olive oil in a large skillet over medium heat, then sauté diced onion, carrots, celery, and bell pepper for 8-10 minutes until soft.
  2. Add minced garlic for the last minute of cooking, then remove from heat and let cool slightly.
Mixing
  1. In a large bowl, whisk together milk and egg; add oats or breadcrumbs, Worcestershire sauce, Italian seasoning, salt, and pepper, letting it sit for 5 minutes.
Assembly
  1. Combine the cooled vegetables and ground meat with the wet ingredients in the bowl, mixing gently by hand until just combined to avoid overmixing.
Baking
  1. Preheat oven to 375°F (190°C), lightly grease a loaf pan, and press the meatloaf mixture firmly and evenly into it.
  2. Bake for 30 minutes.
  3. While the meatloaf bakes, whisk together ketchup, brown sugar, and apple cider vinegar for the glaze in a small bowl.
  4. After 30 minutes, remove the meatloaf, spread the glaze evenly, and return to the oven to bake for another 25-35 minutes until the internal temperature reaches 160°F (71°C).
Serving
  1. Once cooked, remove the meatloaf from the oven and let it rest in the pan for 10-15 minutes before slicing to ensure a moist and tender result.

Notes

For an even juicier meatloaf, you can add 1/4 cup of grated zucchini (squeezed of excess moisture) to the mixture. If you don't have old-fashioned rolled oats, quick oats can be used, but reduce the amount slightly as they absorb more liquid. Always ensure the internal temperature of the meatloaf reaches 160°F (71°C) for food safety. Feel free to customize the vegetables based on what you have on hand; just ensure they are finely diced for even cooking.