Cabbage Meat Loaf
A savory meat loaf infused with tender cabbage and onions, topped with tangy catsup. This hearty dish offers a unique flavor combination perfect for family dinners or casual gatherings, providing a comforting and satisfying meal with a hint of vegetable goodness in every bite.
Ingredients
Instructions
- Mix ground beef, egg, grated cabbage, chopped onions, salt, and pepper together in a bowl.
- Shape the mixture into a loaf and place it in a baking dish.
- Spread catsup over the top of the loaf.
- Bake at 350°F for about 60 minutes or until cooked through, adjusting time based on thickness.
- Drain excess juice during baking to prevent the loaf from becoming too watery.
Tips & Substitutions
For added flavor, consider mixing in Worcestershire sauce or garlic powder with the meat mixture. You can substitute the lean ground beef with ground turkey or chicken for a lighter version. If cabbage isn't available, shredded carrots or zucchini can work as a substitute. Ensure the loaf is tightly packed to maintain shape during cooking.
Serving Suggestions
Serve the Cabbage Meat Loaf with a side of mashed potatoes or roasted vegetables for a comforting meal. A fresh salad or steamed green beans can add a nice balance. For an extra kick, drizzle some barbecue sauce over the top before serving, which pairs beautifully with this beef recipe.
Storage & Reheating
Store leftover Cabbage Meat Loaf in an airtight container in the refrigerator for up to 4 days. To reheat, slice individual portions and microwave until heated through, or warm in a 350°F oven for about 15-20 minutes, covered with foil to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Cabbage Meat Loaf contains roughly 77 calories, with 4g protein, 10g carbohydrates, and 3g fat. It is an excellent source of vitamin C (44% of the Daily Value) and vitamin A (36% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 1611mg per serving (70% 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 use frozen cabbage for this meat loaf?
Yes, you can use frozen cabbage, but make sure to thaw and drain it well to avoid excess moisture in the meat loaf. Squeeze out any water before mixing it into the meat for best results.
What can I do if the meat loaf is too dry?
If your meat loaf turns out dry, you can serve it with a sauce or gravy to enhance moisture. Additionally, ensure you don’t overbake it and consider adding more moisture-rich ingredients like diced tomatoes or breadcrumbs soaked in broth next time.
How can I tell when the meat loaf is done cooking?
The meat loaf is done when it reaches an internal temperature of 160°F. You can also check for doneness by cutting into the center; it should no longer be pink and the juices should run clear. Adjust baking time based on the loaf’s thickness.
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).