Very Veggie Meatloaf Recipe

Name: Very Veggie Meatloaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound ground beef (85-90%); 3/4 pound ground pork; 1 carrot (peeled & grated); 1/2 large onion (peeled & grated); 2 stalks celery (minced); 1 cup frozen spinach (squeeze all water out); 3 cloves garlic (minced); 1 egg; 3/4 cup bread crumbs; 1/2 cup whole milk; 1 tablespoon Worcestershire sauce; 2 tablespoons whole grain mustard; salt and pepper; 1/2 cup mustard based BBQ sauce

Servings: persons

3/4 pound ground beef (85-90%)
3/4 pound ground pork
1 carrot (peeled & grated)
1/2 large onion (peeled & grated)
2 stalks celery (minced)
1 cup frozen spinach (squeeze all water out)
3 cloves garlic (minced)
1 egg
3/4 cup bread crumbs
1/2 cup whole milk
1 tablespoon Worcestershire sauce
2 tablespoons whole grain mustard
salt and pepper
1/2 cup mustard based BBQ sauce

1
To prep the ingredients: You don't have to grate the veggies, but I think it helps them melt into the meatloaf a little better. Make sure to thaw and squeeze the spinach out ahead of time. All the excess water will make a soggy meatloaf.
2
Combine all ingredients into a large mixing bowl. Mix gently to combine all ingredients into a cohesive mass. Don't squish it, or the meatloaf will come out tough.
3
Grease the inside of a bread/loaf pan. Add the meat mixture and make sure it pushes up against the sides. You can optionally cover with saran wrap and pop into the fridge for an hour. If so, remove from fridge 20 mins before baking.
4
Pre-heat oven to 350 degrees. Remove saran wrap (if resting first). Add BBQ sauce to top of meatloaf and spread evenly. Pop into over for 1 hr 15 minutes, or until internal temperature reaches 160 degrees. Remove and let cool for 10 minutes before cutting.
5
Note: recipe for a great BBQ sauce - https://food52.com/recipes/21962-giddy-swamp-south-carolina-mustard-barbecue-sauce

550

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 3/4 pound ground beef (85-90%), 3/4 pound ground pork, 1 carrot (peeled & grated), 1/2 large onion (peeled & grated), and more.

Yes, Very Veggie 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!

Very Veggie Meatloaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions