fluffy meat and veggie loaf

Name: Fluffy Meat and Veggie Loaf
Prep time: 20 min
Cook time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: 1 pound(s) ground chuck; 1/2 pound(s) ground fresh pork or sausage; 3 slice(s) soft bread- pulsed in the food processor to crumbs or 1 c. dry bread crumbs; 1 cup(s) milk or 1 1/4 c. if using dry crumbs; 1 - egg, beaten; 1/4 cup(s) onion, minced; 1 1/2 teaspoon(s) salt (divided use); 1/4 teaspoon(s) each : dry mustard, sage, celery salt, garlic powder; 1 tablespoon(s) worcestershire sauce; 1 cup(s) 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 tablespoon(s) catsup

(2 RATINGS)

32 Pinches 2 Photos

Pam Ellingson

Wichita, KS

Updated on Oct 11, 2010

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.

Rate

prep time 20 Min

cook time 1 Hr 30 Min

method Bake

yield 6-8 serving(s)

Ingredients

1 pound ground chuck
1/2 pound ground fresh pork or sausage
3 slices soft bread- pulsed in the food processor to crumbs or 1 c. dry bread crumbs
1 cup milk or 1 1/4 c. if using dry crumbs
1 - egg, beaten
1/4 cup onion, minced
1 1/2 teaspoons salt (divided use)
1/4 teaspoon each : dry mustard, sage, celery salt, garlic powder
1 tablespoon worcestershire sauce
1 cup 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 tablespoons catsup

How To Make fluffy meat and veggie loaf

Step 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.

Step 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)
Step 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.
Step 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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