Two unusual, easy additions make this Jazzed Up Meatloaf incredibly tasty. Your kids won’t even notice they are getting a veggie serving with it!Take Me to the Recipe!
There was a big sale on lean ground beef so I had pounds of it to make up into burgers and other dishes. Meatloaf is so easy to whip up. It freezes and reheats well and it goes with just about everything.
But I wanted something a bit different so the meatloaf wouldn’t taste like just a bigger version of the hamburgers.
Enter carrots and zucchini! I normally add onion in a meatloaf so why not up the veggie ante with some others. The carrots add a touch of sweetness and the zucchini kept the loaf moist. You know how bread and milk added to meat loaf keep it soft? Well zucchini does the same but is even better for you.
Your kids won’t even know it’s there. Yes.. you can see flecks of orange carrot and maybe a bit of onion if you look hard but the zucchini almost totally disappeared.
You can’t taste any one of the vegetables exactly but all together they add a nice sweet flavour element. Then I got ‘fancy’ and added a ketchup and brown sugar glaze.
Note that I cooked this in a casserole dish as shown in the photo above. No matter how lean your beef is you will end up with extra fat/liquid around the meatloaf when it is done cooking. The meatloaf will also typically shrink significantly. I let it sit for 15 minutes to let some of the juices be re-absorbed and then I transferred it to a serving plate where I could slice it easily.
I have a feeling this meatloaf won’t even make it to the freezer…. two meatloaf sandwiches already gone in a flash! This freezes well though if you want to make ahead. It will also keep nicely in the fridge overnight and reheat nicely.
Nothing fancy going on here but it is delicious with these Loaded Baked Potatoes! Together they make a comfort food feast!
Both the meat loaf and the potatoes can be made a day ahead and reheated. They both also freeze well and can be reheated on a busy week night!