Veggie Loaded Meatloaf Recipe

Name: Veggie Loaded Meatloaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Unsalted Butter; 1/2 cups White Mushrooms, Minced; 2 Carrots, Minced; 2 stalks Celery, Minced; 1/2 Onion, Minced; 2 cloves Garlic, Minced; 1 Tablespoon Fresh Thyme; 3/4 cups Panko Breadcrumbs; 1/2 cups Whole Milk; 1 Egg; 1 pound Ground Beef; 1 pound Ground Pork; 1/2 teaspoons Cayenne Pepper; 1/2 teaspoons Salt; 1 teaspoon Fish Sauce (can Substitute Worcestershire Sauce); 2 Tablespoons Fresh Parsley, Chopped; 1/2 cups Ketchup; 1 Tablespoon Mustard; 1 Tablespoon Coconut Aminos (can Substitute Soy Soy Sauce); Salt And Pepper, to taste

Servings: persons

3 Tablespoons Unsalted Butter
1/2 cups White Mushrooms, Minced
2 Carrots, Minced
2 stalks Celery, Minced
1/2 Onion, Minced
2 cloves Garlic, Minced
1 Tablespoon Fresh Thyme
3/4 cups Panko Breadcrumbs
1/2 cups Whole Milk
1 Egg
1 pound Ground Beef
1 pound Ground Pork
1/2 teaspoons Cayenne Pepper
1/2 teaspoons Salt
1 teaspoon Fish Sauce (can Substitute Worcestershire Sauce)
2 Tablespoons Fresh Parsley, Chopped
1/2 cups Ketchup
1 Tablespoon Mustard
1 Tablespoon Coconut Aminos (can Substitute Soy Soy Sauce)
Salt And Pepper, to taste

1
Preheat oven to 375 F.
2
Melt butter in a medium saute pan on medium heat.
3
Add mushrooms, carrots, celery, onion, and garlic and cook until softened and most of the liquid has evaporated, 7-10 minutes.
4
Take pan off heat and let it cool for 10 minutes.
5
In a medium bowl, mix together thyme, breadcrumbs, milk and egg.
6
Add the cooled veggie mixture, beef, pork, cayenne pepper, salt, and fish sauce and mix to combine.
7
I would suggest using your hands to mix this.
8
It will take less work in the long run!
9
Transfer to a well-greased (or non-stick) standard size loaf pan.
10
In a small bowl, combine all the ingredients for the glaze, and brush onto the top of the meatloaf with a pastry brush.
11
Bake for about 1 hour and 30 minutes, or until internal temperature reads 165 F. Remove from oven and sprinkle with fresh parsley.
12
Let it cool for 15 minutes before serving.

864

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 Tablespoons Unsalted Butter, 1/2 cups White Mushrooms, Minced, 2 Carrots, Minced, 2 stalks Celery, Minced, and more.

Yes, Veggie Loaded Meatloaf falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veggie Loaded Meatloaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions