Fluffy Meat and Veggie Loaf

Pam Ellingson


I love this meatloaf because it has such a good flavor and with the veggies built in, it is perfect with just a salad and some quick potato dish that can be baked in the oven with the meatloaf. A favorite in my family.

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20 Min


1 Hr 30 Min




1 lb
ground chuck
1/2 lb
ground fresh pork or sausage
3 slice
soft bread- pulsed in the food processor to crumbs or 1 c. dry bread crumbs
1 c
milk or 1 1/4 c. if using dry crumbs
egg, beaten
1/4 c
onion, minced
1 1/2 tsp
salt (divided use)
1/4 tsp
each : dry mustard, sage, celery salt, garlic powder
1 Tbsp
worcestershire sauce
1 c
mixture of any of the following finely chopped or shredded vegetables: carrot, celery, zucchini, spinach, potato, sweet peppers of any color, and/or summer squash.
3 Tbsp

Directions Step-By-Step

Finely chop or shred your choice of vegetables, place in a bowl and sprinkle with 1/2 tsp salt. Let set for 10 -15 minutes and then squeeze any excess liquid out of the vegetables and discard liquid.
In a large bowl, break up the meat, add crumbs, onion, the remaining 1 tsp salt, seasonings and squeezed vegetables. Beat the egg and add to bowl. Add about 3/4 of the milk and mix to determine if you need more liquid. (If you have a two tined meat fork, this is the place to use it for stirring. I have found that if I do not squeeze or "knead" the meat mixture, but rather kind of toss it together, it produces a softer, more tender loaf when cooked)
Mix until WELL blended, Shape into a loaf, either in a loaf pan or on a rimmed baking sheet. Spread top with 3 Tbsp of Catsup if desired, and Bake at 350 degrees for 1- 1/2 hours until done.
Makes 6-8 servings.
If using ALL beef for the meat mixture, substitute 1 Tbsp each of prepared horseradish and catsup for the mustard and sage.

About this Recipe

Course/Dish: Beef, Pork
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy