Pot Roast Meat Loaf
Pot Roast Meat Loaf combines savory ground beef with hearty vegetables, baked to perfection with flavorful herbs and seasonings. This comforting dish features tender potatoes, carrots, and onions surrounding a seasoned meat loaf, making it an ideal family meal for those who enjoy classic, hearty flavors with a touch of Italian flair.
Ingredients
- 1 lb. ground lean beef ⓘ
- 2/3 cup canned milk ⓘ
- 1/3 cup Progresso Italian style bread crumbs ⓘ
- 1 teaspoon salt ⓘ
- 1/4 to 2 teaspoons Worcestershire sauce
- 1/4 teaspoon pepper
- dash minced garlic ⓘ
- 2 strips bell pepper, chopped fine ⓘ
- 3 medium potatoes ⓘ
- 3 onions, sliced 1/4 inch thick ⓘ
- 3 medium carrots, sliced lengthwise ⓘ
- 2 teaspoons dried parsley flakes ⓘ
Instructions
- Mix ground lean beef, canned milk, Italian bread crumbs, salt, Worcestershire sauce, pepper, minced garlic, and chopped bell peppers. Shape into a loaf and place in the center of a 13 x 9 x 2-inch pan.
- Peel and slice potatoes, onions, and carrots into lengthwise pieces.
- Mix dried parsley flakes, salt, and pepper together.
- Arrange the sliced vegetables in layers around the meat loaf in the pan.
- Sprinkle each layer of vegetables with part of the salt and herb mixture.
- Cover the pan tightly with foil.
- Bake in a 375°F (190°C) oven for 1 hour or until vegetables are tender.
- Remove the foil and bake for an additional 10 minutes to brown the meat loaf.
Tips & Substitutions
For added flavor, consider mixing in some grated Parmesan cheese or substituting half of the ground beef with ground turkey or chicken. If you prefer a spicier kick, add some diced jalapeños or a dash of hot sauce to the meat mixture. Make sure to tightly cover the pan with foil to retain moisture, resulting in a juicy meatloaf.
Serving Suggestions
Serve the pot roast meatloaf alongside mashed potatoes and steamed green beans for a comforting meal. A rich gravy or a tangy barbecue sauce drizzled over the meatloaf enhances the flavors. This dish also pairs beautifully with a side salad or roasted vegetables for a balanced plate.
Storage & Reheating
Leftover pot roast meatloaf can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 1-2 minutes or until heated through. Alternatively, reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes for best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pot Roast Meat Loaf contains roughly 1211 calories, with 22g protein, 178g carbohydrates, and 46g fat. It is an excellent source of vitamin C (114% of the Daily Value), potassium (58% of the Daily Value), and iron (55% of the Daily Value). Note that it is relatively high in sodium, at 1893mg per serving (82% 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 different types of meat for this recipe?
Yes, you can substitute ground turkey, chicken, or even a mix of meats for a unique flavor. Just ensure the meat is lean to avoid excess grease. Adjust cooking times slightly if using a different type to ensure it's thoroughly cooked.
What can I use instead of canned milk?
If you prefer a dairy-free option, you can use unsweetened almond milk or oat milk, which will work well in this recipe. For a richer flavor, consider using beef broth or a combination of broth and water.
How do I know when the meatloaf is done?
The meatloaf should reach an internal temperature of 160°F (70°C) to be fully cooked. Use a meat thermometer for accuracy. Additionally, the vegetables should be tender, which indicates that the cooking process is complete.
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).