Beef and Vegetable Meatloaf

    (56)
    1 hour

    This meatloaf is made with extra lean beef mince and plenty of vegetables so it's a bit healthier for the whole family on busy weeknights.


    8 people made this

    Ingredients
    Serves: 4 

    • 1 tablespoon olive oil
    • 1 green capsicum, diced
    • 80g diced onion
    • 1/2 teaspoon minced garlic
    • 450g extra lean beef mince
    • 100g wholemeal breadcrumbs
    • 2 large eggs
    • 80g grated carrot
    • 85g grated zucchini
    • salt and freshly ground black pepper to taste
    • 4 tablespoons tomato ketchup, or to taste

    Directions
    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Preheat oven to 200 degrees C. Lightly grease a loaf tin.
    2. Heat olive oil in a pan over medium heat; cook and stir green capsicum and onion in the hot oil until softened, 5 to 10 minutes. Add garlic and cook until fragrant, 1 to 2 minutes.
    3. Combine mince, breadcrumbs, eggs, carrot, zucchini, onion and green capsicum mixture in a large bowl; season with salt and pepper and mix well using your hands. Press mixture into the prepared loaf tin.
    4. Bake in the preheated oven until no longer pink in the centre, 35 to 40 minutes. Spread tomato ketchup on the top of the meatloaf and continue baking until bubbling, about 5 minutes more.

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    Reviews and Ratings
    Global Ratings:
    (56)

    Reviews in English (41)

    by
    14

    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.  -  26 Jan 2015  (Review from Allrecipes USA and Canada)

    by
    6

    FANTASTIC! Super moist and flavorful. I had about 1-1/4 pounds of mest, so I just used that, but kept everything else the same. The girls do not care for zucchini, but hidden in this, they gobbled it up..The guys LOVED it too and kept saying how delicious it was and that I had to make it again...this is a definite keeper~YUM, YUM, YUM!!!!!!!! Thanks for sharing.  -  15 Jun 2015  (Review from Allrecipes USA and Canada)

    by
    6

    Followed all the instructing except I didn't have zucchini. I just added a little more carrots. I mixed all the ingredients and then covered it with plastic wrap touching the meat because I wanted to bake it about 5 hours later for dinner. It turned out great!  -  22 Feb 2015  (Review from Allrecipes USA and Canada)

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