Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New ...
If your kids don't like vegetables, this dish is for them! Tons of vegetables are chopped into the meatloaf to make a healthy and vegetable-packed supper.
Meatloaf is the perfect cold-weather supper. It's filling, hearty and makes delicious leftovers. We took the deliciousness even further by packing it full of chopped vegetables. So healthy and so delicious!
Individual vegetable-packed meatloaves recipe
Yields 6 small meatloaves
1-1/2 pounds 80/20 ground beef
3/4 teaspoon paprika
1 teaspoon chili powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons Worcestershire sauce
1/3 cup panko breadcrumbs
1/3 cup whole milk
2 large eggs
1/4 cup frozen corn
1/4 cup frozen peas
1/2 red bell pepper, small dice
1/2 small yellow onion, small dice
1 large carrot, peeled and shredded
1 small zucchini, shredded
1/2 cup medium-spice salsa (optional)
Preheat oven to 375 degrees F and line a rimmed baking sheet with foil.
In a large bowl add all ingredients except the salsa. Using your hands, mix together.
Divide the mixture into 6 miniature loaves and add to your prepared baking sheet.
Bake for about 35-40 minutes until the meatloaf is fully cooked throughout.