Vegetable Stuffed Loaf Recipes

VEGGIE STUFFED MEATLOAF

Veggie Stuffed Meatloaf image

Veggie stuffed meatloaf is the best meatloaf I've ever tasted! It's a comfort food meal to serve for a hearty weeknight dinner or a special Sunday supper.

Provided by Lindsay

Categories Dinner

Time 1h20m

Number Of Ingredients 13

Ingredients

1 pound ground beef ((or ground turkey))
1 pound ground pork
1/2 cup breadcrumbs (( or almond flour))
1/3 cup barbecue sauce (+ 1/4 cup more for topping (see notes above for low carb option))
1/2 teaspoon black pepper
1/4 teaspoon sea salt
1/2 teaspoon garlic powder
1 egg
1 cup spinach
1/2 cup shredded provolone cheese
1/4 cup chopped red onion
1/2 cup shredded cheddar cheese
1/2 cup diced tomatoes

Steps:

Preheat oven to 375 degrees F. Prepare a loaf pan by greasing with olive oil.
In a large bowl add ground beef, ground pork, breadcrumbs, barbecue sauce, black pepper, salt, garlic powder and egg. Mix together until fully combined together.
Split meatloaf mixture in half. Press one half of it in loaf pan. Layer spinach, provolone cheese, red onion and remaining of meatloaf mixture.
Add more barbecue to top of meatloaf, cheddar cheese and diced tomato. Bake for 55-65 minutes.
Enjoy!

Nutrition Facts : ServingSize 1 slice, Calories 410 kcal, Carbohydrate 11 g, Protein 25 g, Fat 29 g, SaturatedFat 12 g, Cholesterol 115 mg, Sodium 443 mg, Fiber 1 g, Sugar 5 g

VEGETABLE MEAT LOAF

Vegetable Meat Loaf image

I'm not big on leftovers, so I've pared down my recipes to serve two. This meat loaf is simple and quick to prepare, plus it helps you eat your veggies. It's great served with cheddar-topped baked potatoes. -Judi Brinegar, Liberty, North Carolina

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

1/2 pound ground beef
1 slice bread, torn into small pieces
1 large egg, beaten
1/4 cup shredded carrot
2 tablespoons finely chopped onion
2 tablespoons finely chopped green pepper
2 tablespoons finely chopped celery
1/2 teaspoon salt
Dash each pepper and garlic powder
5 tablespoons chili sauce or ketchup, divided

Steps:

In a bowl, combine ground beef, bread, egg, carrot, onion, green pepper, celery, seasonings and 2 tablespoons chili sauce., Form into a loaf in an ungreased 5-3/4x3x2-in. loaf pan. Spoon remaining chili sauce over loaf. Bake, uncovered, at 350° for 45-50 minutes or until meat is no longer pink.

Nutrition Facts : Calories 330 calories, Fat 16g fat (6g saturated fat), Cholesterol 163mg cholesterol, Sodium 1349mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 1g fiber), Protein 25g protein.

VEGETABLE STUFFED LOAF

Vegetable Stuffed Loaf image

Serve this with a salad for a nice lunch or a light dinner. You can substitute or add any of your favourite vegetable in this, just experiment a little and enjoy. You could also add some browned ground beef, lamb or chicken if you're missing the meat.

Provided by -Sylvie-

Categories Lunch/Snacks

Time 1h

Yield 1 loaf, 4 serving(s)

Number Of Ingredients 11

Ingredients

400 g white bread, i usually use a white farmhouse style loaf
1 small red bell pepper, sliced
1 small yellow bell pepper
1 small courgette, sliced
1 onion, sliced
1 tablespoon herbes de provence or 1 tablespoon oregano
2 -3 cloves garlic, minced
salt, to taste
black pepper, to taste
1 -1 1/2 cup cheddar cheese, grated
olive oil, for frying

Steps:

Slice the top of the loaf of bread and scoop out the soft part in the middle, leaving about 1 inch all around.
(It's up to you what you do with it, sometimes I leave it out and use it in another dish, other times I cut 1/2 of it into cubes and fry it with the vegetables.).
In a skillet heat the olive oil and fry all the veg, adding seasoning and garlic, until softened, approx 5 minutes.
Remove from heat and pour out any liquid.
Now layer the veg and cheese into the hollowed out bread and replace the top.
Wrap the whole loaf in aluminium foil, place on a tray and bake in the middle of a preheated oven (180°C/350°F/Gas 4) for about 40-45 minutes, until heated through and all the cheese has melted.
Slice with a very sharp knife and serve imidiatly.

Nutrition Facts : Calories 413.2, Fat 12.9, SaturatedFat 6.7, Cholesterol 29.7, Sodium 861.6, Carbohydrate 58.7, Fiber 3.9, Sugar 6.9, Protein 15.9

LOADED VEGETABLE MEATLOAF

Loaded Vegetable Meatloaf image

Incorporate your veggies into your meatloaf for an all-in-one meal using vegetables.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h40m

Yield 6

Number Of Ingredients 13

Ingredients

1 bag (11.8 oz) frozen Mediterranean blend vegetables, cooked as directed on bag
1 cup Progresso™ plain bread crumbs
1/4 cup milk
1 1/2 lb lean (at least 80%) ground beef
1 egg, slightly beaten
1/4 cup grated Parmesan cheese
1/2 cup finely chopped yellow onion
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup ketchup
1 tablespoon balsamic vinegar
1 tablespoon packed brown sugar

Steps:

Heat oven to 350°F. Line 9x5-inch loaf pan with foil; spray foil with cooking spray.
Place vegetables in food processor. Cover; process 5 to 7 times or until vegetables are broken up into small pieces. Set aside.
In large bowl, mix together vegetables and remaining meatloaf ingredients until well combined. Shape mixture into 8x4-inch loaf. Place in pan.
In small bowl, stir together Balsamic Glaze ingredients. Spread mixture over meatloaf.
Bake uncovered 1 hour to 1 hour 10 minutes or until meat thermometer inserted in center of loaf reads 160°F. Drain; let stand 10 minutes. Cut into slices to serve.

Nutrition Facts : Calories 380, Carbohydrate 28 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 1 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 8 g, TransFat 1 g

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