Veggie Studded Meatloaf

Quick Info

Dinner Meat 15-30 min 6


Veggie Studded Meatloaf


An easy recipe for meatloaf studded with tasty veggies.


  • 1 Tbsp. olive oil
  • 1/2 cup shredded carrots
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced yellow onion
  • 1 clove garlic, minced
  • 1/2 of a 10-oz. box Birds Eye® Chopped Broccoli, thawed
  • 1 1/2 lbs. lean ground round
  • 1/2 cup crushed butter flavored crackers
  • 2 eggs, beaten
  • 1 dash Worcestershire sauce
  • 3/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1/2 cup ketchup


Preheat oven to 350°F.

Heat olive oil in a large nonstick skillet over medium-high heat. Add carrots, red pepper, onion, garlic and broccoli and cook until softened, about 5 minutes. Remove from heat and let cool.

Add vegetables to a large bowl with ground round, crushed crackers, eggs, Worcestershire, salt and pepper. Mix gently until just combined.

Press into 10-inch loaf pan. Cover with ketchup and bake until thermometer inserted in the center registers 160°F, about 1 hour.

Remove from oven and let rest 15 minutes before serving.

Tip: Serve with Birds Eye Peas and roasted sweet potato wedges

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