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Individual vegetable-packed meatloaves

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.

 Individual vegetable packed meatloaves

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)


  1. Preheat oven to 375 degrees F and line a rimmed baking sheet with foil.
  2. In a large bowl add all ingredients except the salsa. Using your hands, mix together.
  3. Divide the mixture into 6 miniature loaves and add to your prepared baking sheet.
  4. Bake for about 35-40 minutes until the meatloaf is fully cooked throughout.
  5. Top with salsa and serve warm.

More meatloaf recipes

Southwest meatloaf recipe
Apple meatloaf with five-spice glaze recipe

Meatloaf cupcakes with mashed potato frosting recipe

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