Real Recipes From Real Home Cooks ®

fluffy meat and veggie loaf

(2 ratings)
Recipe by
Pam Ellingson
Wichita, KS

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.

(2 ratings)
yield 6 -8
prep time 20 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For fluffy meat and veggie loaf

  • 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
  • 1
    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

How To Make fluffy meat and veggie loaf

  • 1
    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.
  • 2
    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)
  • 3
    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.
  • 4
    If using ALL beef for the meat mixture, substitute 1 Tbsp each of prepared horseradish and catsup for the mustard and sage.

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