Roasted Vegetable Meatloaf

vegetable meatloaf

There are some foods that just remind us of childhood. For me, meatloaf is one of them. This particular meatloaf was plumped up and made healthier with the addition of decadent roasted vegetables; my favorite way to enjoy most veggies. If you don’t like the veggies that I used, feel free to choose your favorites: eggplant, mushrooms, and radishes would all work especially well in this recipe. I served my meatloaf over a pile of whipped sweet potatoes with a dollop of Dijon mustard and Pan Fried Radishes on the side. The family licked their plates clean!

But my favorite part about meatloaf as a kid was the meatloaf sandwiches the next day. In this case, I’ll have to wait two days, but that’s OK, too. It will be worth it!

I hope that you and your family enjoy this delicious and healthy meatloaf, which you can easily double, reserving the leftovers for sandwiches later in the week.

Roasted Vegetable Meatloaf Recipe

  • 2 cups zucchini, diced
  • 1 red bell pepper, diced
  • 4 teaspoons olive oil
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon Morton® Lite Salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 10 green onions, cut into 1/2 inch pieces
  • 1 pounds lean ground sirloin
  • 1/2 cup fresh basil, thinly sliced
  • 1 teaspoon dried marjoram
  • 1/4 teaspoon crushed red pepper flake
  • 2 tomatoes, peeled and diced
  • 1 large egg
  • 2 tablespoons apple cider vinegar

Preheat oven to 450 degrees F.

Combine zucchini and peppers in a medium bowl. Add olive oil and rosemary, toss to coat. Spread mixture on a foil-lined baking sheet and sprinkle with half of salt and pepper.  Roast for 15 minutes, remove and add green onions, tossing to combine with other vegetables. Roast for an additional 10 minutes, until vegetables are tender and lightly browned in areas. Remove from oven and set aside.

Reduce oven temperature to 375 degrees F.

In a medium bowl, mix ground beef with basil, marjoram, red pepper flake, tomatoes, egg, and remaining salt and pepper. Mix well with hands. Add 1/2 cup of roasted vegetables and vinegar to mixture and use hands to combine.

Transfer mixture to a loaf pan coated with oil sprayer. Press into pan.

Bake in preheated oven until cooked through, about 45 minutes. Remove from oven and let rest for 20 minutes before removing vegetable meatloaf from pan.

Reheat remaining vegetable mixture in a skillet set over medium high heat. Slice meatloaf and serve with vegetables and a dollop of Dijon mustard.

Makes 4 servings

A great dessert that goes along with this hearty and healthy meal is our Cake In a Mug; the perfect serving size filled with delicious chocolate.