Veggie Studded Meatloaf

  • Prep Time: 20 mins
  • Cook Time: 1 hours
  • Serves: 6

Pin It


Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup shredded carrots
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced yellow onion
  • 1 clove garlic, minced
  • 1/2 of a 10 oz. box Birds Eye Birds Eye® Chopped Broccoli, thawed
  • 1- 1/2 pounds lean ground round
  • 1/2 cup crushed butter flavored crackers
  • 2 eggs, beaten
  • 1 dash Worcestershire sauce
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup ketchup

Cooking Instructions

  1. Preheat oven to 350°F.
  2. Heat olive oil in a large nonstick skillet over MEDIUM-HIGH heat. Add carrots, red pepper, onion, garlic and broccoli and cook until softened, about 5 minutes. Remove from heat and let cool.
  3. Add vegetables to a large bowl with ground round, crushed crackers, eggs, Worcestershire, salt and pepper. Mix gently until just combined.
  4. Press into 10-inch loaf pan. Cover with ketchup and bake until thermometer inserted in the center registers 160°F, about 1 hour.
  5. Remove from oven and let rest 15 minutes before serving.

Kitchen Tips

Serve with Birds Eye Sauteed Buttery Peas with Lettuce & Mint and roasted sweet potato wedges.


Birds Eye Products Featured: