Momma's Healthy Meatloaf Recipe

Except for adding a bit more minced garlic I followed the recipe as directed. The loaf was moist and flavorful and the guys really raved about it. I'm not the biggest fan of meatloaf, but I liked the veggie addition. I do think I'd bake next time at 350° instead of 400°. Maybe it is just my oven, but seemed to cook at bit too fast and a wee bit overdone at 35 minutes, temp was 162° at the ketchup adding stage, so I couldn't bake that as long as I would've liked with the ketchup on it.

I have used this recipe three times with five pounds of 90% lean ground bison. Ground bison can be tough, but the veggies help the meat seem tender and moist. The recipe holds the meat together well. I use the recipe as written, but I bake the meatloaf in a turkey roaster. Salt and pepper make a non-spicy meatloaf, but the overall flavors meld together beautifully. You might want to cook the grated carrots for a minute or two with the onions and bell peppers. I use a meat thermometer and pull the meatloaf from the oven when the center of the loaf reaches 165 degrees Fahrenheit. A 5-pound bison meatloaf takes about double the recommended time in a 400-degree oven. I do not add ketchup. I cut and freeze large single servings of meatloaf for grab-and-go meals.

I made this for my family and they liked it. I would add more garlic next time, and grate the carrots finer to mix better with the other ingredients. I used 1 and 1/4 cup Panko breadcrumbs as that's what I had on hand. I would have rated 5 stars but it took much longer to get up to the proper internal temperature, an extra 15 minutes at least at 400. I would try cooking at 425 for the first half next time. Yes, my oven is usually quite hot. I also added a bit of salt-free chicken seasoning to the onions and peppers when I was sauteing them in the first step. I didn't use oil to fry veggies either, as it's already got enough fat from the meat. Leave yourself at least 1.5 hours just in case you need more cooking time. Great recipe for added veggies though, as it's still a solid meatloaf. Serves 4 hungry men.

My husband and I loved it. I added more onion to the onion/bell pepper mixture, a yellow squash and more carrots. Also a packet of onion soup mix, worcestershire sauce and lessoned the amount of bread crumbs, using a progresso blend. I laid it flat on parchment and sprinkled a layer of mozzarella. Rolled it up and baked it as directed. For the topper, 1 part ketchup, 1 part BBQ sauce and desired amount of brown sugar.

My husband and even my very picky kids loved this (and they don't like eggs or veggies!)! I soaked homemade breadcrumbs in 3% milk, and added an extra egg since I used just a little more than 1 lb of lean meat. Instead of lean beef, combined half ground pork with half ground chicken breast. We all love garlic in this house so next time I'll be doubling the amount of garlic. Adding this to my favourite comfort food recipes from now on.

Both my kiddos love it. Even the picky one. The hubby says it’s his favorite meatloaf. Easy way to get the kids to eat some extra veggies!- I add a different sauce to mine. Ketchup, brown sugar, and vinegar. I add that in the last 5-10min

Needs more spice. I used orange bell pepper, celery and sweet potato instead of green pepper, carrots and zucchini, added fresh baby spinach, threw all the veggies in the processor to avoid kids picking out chunks, used 4 cloves garlic and added garlic powder and a little Worcestershire and it still needed more flavor. I used 3 mini loaf pans to cook faster but it still took 35-40 minutes. Good recipe and easy to sneak in lots of veggies.

I'm not a novice cook, but this was transformational. I've been making meatloaf wrong for a few decades. I had a pound of ground chuck and sauteed all the veggies together (adding garlic in the last five mins.) I froze half the veggies and put the rest in the meat; added my homemade whole grain toasted bread; stirred and stirred and baked. It was perfect. My husband who claims not to like cooked carrots, bell pepper at all (I used an orange bell pepper), and zucchini only with cheese on it, loved it. I will make this again using ground sirloin with all the veggies or a combo of ground chuck and ground turkey with all the veggies. Well done, NOLAMom!

I essentially followed the recipe but with an addition of Worcestershire sauce (or powder) and some Montreal Steak seasoning. It was great! The other thing is that our extended family never uses catsup on meatloaf. It is always spaghetti sauce and we pour that on top right before going into the oven. Then we add additional 10 minutes before removing from the oven. My suggestion is to allow it to test 10 minutes covered before serving to keep it even more moist. We also have hot spaghetti sauce available at the table for those who want to top their slice with more of that Italian goodness.

This was great! It wasn't a super huge loaf even though I used an extra half pound of ground beef (adjusted the ingredients accordingly). It's just my husband and I but we wanted leftovers for sandwiches. It slices very nice, doesn't fall apart, so it will work well ! It's a good recipe for tweaking to your personal tastes. My tweaks were: I used my own homemade dry bread crumbs, added teaspoon or so of poultry seasoning, baked it 350 for 1 hour 20 min. (to 160 degrees). I made a topping out of ketchup, barbecue sauce and a little nutmeg and put it on the last half hour.

Way too much bread crumbs. I would suggest a little less than half a cup and a dash of milk. More loaf than meat . 😒 Love veggie loaded meat loaf but was dry and off texture for me.

This recipe blew my mind.

I use golden mushroom soup instead of ketchup. In the meatloaf and on top.

Even my picky eater loved it.

Bro, I feel like Gordon Ramsay now.

Finally, a healthy meatloaf we can swallow. Thanks!

Even the picky one ate it up! Never suspected the veggies inside :). Made a 2lb loaf with ground Sirloin. Even with no ketchup or other topping it was delish! There was not a morsel left after family dinner night. So glad to find such a good meatloaf.

It makes for a great old fashioned home style meal. I left out the garlic and threw in a stalk of celery and a couple very small red bell peppers. Other than that I made it exactly according to the recipe. I have a hot oven so I cooked at 375 degrees. Very tasty and moist. I will definitely be making it again.

My husband and I absolutely love this recipe!!

This was very good, took about 45 minutes to reach 160.