VEGETABLE MEATLOAF WITH BALSAMIC GLAZE
Steps:
- Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
- Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
- Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.
VEGETABLE MEAT LOAF
I'm not big on leftovers, so I've pared down my recipes to serve two. This meat loaf is simple and quick to prepare, plus it helps you eat your veggies. It's great served with cheddar-topped baked potatoes. -Judi Brinegar, Liberty, North Carolina
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine ground beef, bread, egg, carrot, onion, green pepper, celery, seasonings and 2 tablespoons chili sauce., Form into a loaf in an ungreased 5-3/4x3x2-in. loaf pan. Spoon remaining chili sauce over loaf. Bake, uncovered, at 350° for 45-50 minutes or until meat is no longer pink.
Nutrition Facts : Calories 330 calories, Fat 16g fat (6g saturated fat), Cholesterol 163mg cholesterol, Sodium 1349mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 1g fiber), Protein 25g protein.
VEGGIE MEATLOAF WITH MUSHROOMS AND SUN-DRIED TOMATOES
This meatloaf is full of deep, warming flavors, including mushrooms, caramelized onions, cheese, and pungent sun-dried tomatoes. Served over a bed of baby spinach, it's a perfectly satisfying meal that includes plenty of nutritious vegetables.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 350 degrees F. Butter 4 (8-ounce) ramekins and lightly coat with breadcrumbs.
- 2. Soak the sun-dried tomatoes in the water until soft. Remove the tomatoes and coarsely chop. In a large bowl, whisk together the eggs and soaking water, and add the breadcrumbs. Set aside.
- 3. Heat a large skillet over medium-high heat, add the olive oil, followed by the onions. Cook until brown, stirring frequently, about 10 minutes. Add the garlic, mushrooms, and sun-dried tomatoes and cook until the liquid from the mushrooms has evaporated, about 15 minutes. Stir in 1 1/2 teaspoons salt and 1 teaspoon pepper. Transfer the vegetables to a large bowl to cool.
- 4. Add the breadcrumb mixture and the grated cheese to the vegetables and mix well with your hands. Evenly distribute the mixture among the coated ramekins. Place on a baking sheet and bake for 30 minutes. Let cool slightly, then run a knife around the edges of the ramekins.
- 5. Toss the spinach in a hot skillet just until wilted and divide among 4 serving plates. Invert the meatloaf onto the spinach. Serve immediately.
VEGGIE MEATLOAF
The colorful vegetables give this loaf a festive look-and they add so much goodness! Baking it in a casserole gives my meat loaf a unique shape, too, just for something a little different. Our family likes mashed potatoes, soup or salad and biscuits with it.-Audrey Armour, Thamesford, Ontario
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine ground beef, egg and bread crumbs. Add remaining ingredients and mix well. Pat mixture into a 1-1/2-qt. baking dish. Bake at 350° for 1-1/4 hours or until no pink remains. Drain. Unmold loaf to serve.
Nutrition Facts : Calories 202 calories, Fat 8g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 615mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 2g fiber), Protein 19g protein.
ROASTED VEGETABLE MEATLOAF WITH BALSAMIC GLAZE
Steps:
- Preheat oven to 425 degrees F.
- Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool.
- Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until just combined.
- Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.
VEGETARIAN MEATLOAF
For those vegetarians who miss the taste of meatloaf, here is a tasty vegetarian version that matches the flavor.
Provided by RAINSINGER
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
- In a bowl, mix 1/2 the barbeque sauce with the vegetarian burger crumbles, green bell pepper, onion, garlic, bread crumbs, Parmesan cheese, and egg. Season with thyme, basil, parsley, salt, and pepper. Transfer to the loaf pan.
- Bake 45 minutes in the preheated oven. Pour remaining barbeque sauce over the loaf, and continue baking 15 minutes, or until loaf is set.
Nutrition Facts : Calories 155.2 calories, Carbohydrate 21.3 g, Cholesterol 24.9 mg, Fat 3.3 g, Fiber 2.3 g, Protein 9.6 g, SaturatedFat 0.6 g, Sodium 687.9 mg, Sugar 12.6 g
LOADED VEGETABLE MEATLOAF
Incorporate your veggies into your meatloaf for an all-in-one meal using vegetables.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Line 9x5-inch loaf pan with foil; spray foil with cooking spray.
- Place vegetables in food processor. Cover; process 5 to 7 times or until vegetables are broken up into small pieces. Set aside.
- In large bowl, mix together vegetables and remaining meatloaf ingredients until well combined. Shape mixture into 8x4-inch loaf. Place in pan.
- In small bowl, stir together Balsamic Glaze ingredients. Spread mixture over meatloaf.
- Bake uncovered 1 hour to 1 hour 10 minutes or until meat thermometer inserted in center of loaf reads 160°F. Drain; let stand 10 minutes. Cut into slices to serve.
Nutrition Facts : Calories 380, Carbohydrate 28 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 1 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 8 g, TransFat 1 g
VEGETARIAN MEATLOAF WITH VEGETABLES
This is a meaty alternative to meat loaf, with vegetables on the side.
Provided by RENEE86
Categories 100+ Everyday Cooking Recipes Vegetarian Protein TVP
Time 1h50m
Yield 9
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl combine vegetarian ground beef, vegetarian ground beef crumbles, onion, eggs, Worcestershire sauce, salt, pepper, sage, garlic powder, mustard, oil, bread cubes and milk. Transfer to a 9 x 13 inch baking dish and form into a loaf. Pour tomato sauce on top.
- Place carrots and potatoes around loaf and spray vegetables with cooking spray.
- Bake 30 to 45 minutes; turn vegetables. Bake another 30 to 45 minutes. Let stand 15 minutes before slicing.
Nutrition Facts : Calories 225 calories, Carbohydrate 30.6 g, Cholesterol 42.1 mg, Fat 4.9 g, Fiber 4.5 g, Protein 15.1 g, SaturatedFat 1 g, Sodium 814.1 mg, Sugar 6.1 g
VEGETARIAN MEATLOAF
This is an awesome vegetarian meatloaf! My daughter made it first, and gave me the recipe, and I cant get enough of it. (Im not even a vegetarian) You can buy Veggieburger at Kroger stores.
Provided by Jeri in Ypsilanti
Categories High In...
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In frying pan, brown onions in butter.
- Mix veggieburger, onions & butter that you have browned, eggs, bread, sage, garlic powder and cheese.
- Before putting mixture in 9" X 13" pan, butter the bottom & sides of pan. Then layer the bottom with brown sugar. Drizzle ketchup on top -- then you are ready to put mixture in pan.
- Bake at 350 degrees covered with foil for 45 minutes. Take off foil for the last 15 minutes to brown the top.
- Then eat! =o).
- Total bake time = 1 hour.
Nutrition Facts : Calories 804.4, Fat 66.5, SaturatedFat 38.6, Cholesterol 275.4, Sodium 1144.9, Carbohydrate 24.9, Fiber 5.1, Sugar 3.9, Protein 29.5
DELICIOUS MEATLOAF WITH VEGETABLES
My family likes spice so I add in about 2 teaspoons dried chili flakes when sauteeing the veggies, but that is optional, you can sub chili sauce for the ketchup ---if you prefer to use fresh sliced mushrooms, just saute in the skillet before the onions and other ingredients, any leftovers makes a fantastic sandwich! :)
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Set oven to 350 degrees.
- In a large skillet melt butter; saute the onions, green onion, garlic, chopped celery and carrots over medium heat, stirring for until the carrots are fork-tender (about 10 minutes).
- Season with seasoning salt and pepper.
- Add in Worcestershire sauce and 1/2 cup ketchup; cook stirring 2 minutes; remove from heat.
- In a large bowl combine the sauteed veggies, ground beef and pork, mushrooms, bread crumbs, eggs, milk, Parmesan cheese and parsley.
- Pat into a shallow 10 x 5-inch oval baking dish.
- Sprinkle with grated Parmesan cheese, then drizzle about 1-1/2 cups ketchup over the mixture.
- Bake for about 1 hour or until cooked.
REALLY GOOD VEGETARIAN MEATLOAF (REALLY!)
High in fiber and protein, low in fat, easy and really yummy! I've always thought meatloaf looks and smells so delicious and savory so, as a vegetarian, I decided to make a no-meat version! This is basically our favorite meatloaf recipe but with cooked mashed lentils instead of ground meat. The result is a very tasty dinner!
Provided by SaraFish
Categories Grains
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Add salt to water and boil in a saucepan.
- Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
- Remove from fire.
- Drain and partially mash lentils.
- Scrape into mixing bowl and allow to cool slightly.
- Stir in onion, oats and cheese until mixed.
- Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
- Mix well.
- Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
- Smooth top with back of spoon.
- Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
- Cool in pan on rack for about 10 minutes.
- Run a sharp knife around edges of pan then turn out loaf onto serving platter.
Nutrition Facts : Calories 264, Fat 10.2, SaturatedFat 5.2, Cholesterol 69.1, Sodium 810.4, Carbohydrate 29, Fiber 7, Sugar 3.6, Protein 14.8
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