Baked Vegetable Meat Loaf
A hearty baked vegetable meatloaf combining lean ground beef with oats and fresh vegetables, perfect for family dinners and satisfying appetites with bold flavors.
Ingredients
- 1 lb. lean ground beef ⓘ
- 1/2 c. rolled oats ⓘ
- 1/3 c. finely chopped carrots ⓘ
- 1/3 c. finely chopped celery ⓘ
- 3 Tbsp. finely chopped onion ⓘ
- 3 Tbsp. finely chopped parsley ⓘ
- 1/2 c. tomato sauce ⓘ
- 1 egg, lightly beaten or 1/4 c. cholesterol-free egg substitute ⓘ
- 2 tsp. prepared mustard ⓘ
- 1/4 tsp. salt ⓘ
- 1/4 tsp. black pepper ⓘ
- 1/4 tsp. chili powder ⓘ
Instructions
- Spray a 5 x 9-inch loaf pan with cooking spray.
- In a large bowl, combine ground beef, rolled oats, chopped carrots, chopped celery, chopped onion, and chopped parsley. Mix well.
- In a separate small bowl, combine tomato sauce, lightly beaten egg (or egg substitute), mustard, salt, black pepper, and chili powder.
- Pour the tomato sauce mixture into the meat mixture and stir just until combined.
- Lightly spoon the mixture into the prepared loaf pan and smooth the top.
- Bake in a preheated 375°F (190°C) oven for 50 to 60 minutes.
- Allow the meatloaf to stand for 5 minutes before slicing into 6 pieces.
Tips & Substitutions
For a healthier twist, you can substitute ground turkey or chicken for the lean ground beef. If you want to enhance flavor, consider adding minced garlic or diced bell peppers. Rolled oats can also be replaced with breadcrumbs or quinoa if preferred. Be cautious not to overmix the meatloaf to keep it tender. For a zesty flavor, you might incorporate a bit of Worcestershire sauce.
Serving Suggestions
This baked vegetable meatloaf pairs beautifully with mashed potatoes or a simple green salad for a balanced meal. Consider serving it alongside roasted vegetables or a side of garlic bread for a comforting dinner. For a heartier option, serve with gravy or a tangy barbecue sauce. Leftover meatloaf sandwiches make for a delicious lunch, especially with a slice of cheese.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place slices in a microwave-safe dish, cover with a damp paper towel, and heat on medium power for 1-2 minutes, or until warmed through. Alternatively, you can reheat in a preheated oven at 350°F (175°C) for about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Vegetable Meat Loaf contains roughly 449 calories, with 11g protein, 87g carbohydrates, and 10g fat. It is an excellent source of vitamin A (55% of the Daily Value), dietary fiber (35% of the Daily Value), and iron (34% of the Daily Value). Note that it is relatively high in sodium, at 1793mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this meatloaf ahead of time?
Absolutely! You can prepare the meat mixture a day in advance and store it in the refrigerator. Just assemble it in the loaf pan shortly before baking. Alternatively, you can bake it and then refrigerate or freeze for later use. Just ensure to reheat thoroughly before serving.
What can I substitute if I don't have tomato sauce?
If you don't have tomato sauce, you can use canned crushed tomatoes or tomato paste mixed with a little water. For a different flavor profile, consider using barbecue sauce or even a homemade salsa for a zesty kick. Just adjust the quantity based on the thickness of the substitute.
Is it possible to make this meatloaf gluten-free?
Yes, you can easily make this meatloaf gluten-free by replacing rolled oats with certified gluten-free oats or gluten-free breadcrumbs. Always check the labels of all ingredients to ensure they are gluten-free. This way, you can enjoy a delicious and safe meal without compromising on flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).