Meatloaf stuffed with Vegetables

Meatloaf stuffed with Vegetables (Serves 2-3)

Before I removed beans and sugar from my diet, I made meatloaf with grated carrots, black beans, and salsa. I loved that meat loaf. This one is better.

Prep Time: 20 minutes
Cook Time: 60 minutes

Ingredients:

1-1.5 pounds of ground beef
Two medium sweet yellow onions
12 peeled baby carrots
4-6 ounces of mushrooms
One large yellow squash
One large zucchini
Crushed red pepper
Coriander powder
Red chili powder
Balsamic vinegar
Tandoori spice
Garlic powder
Black pepper
Coconut oil
Salt

In preparation:

Preheat oven to 350 degrees. Finely chop one onion, carrots, and mushrooms to add to meatloaf. Cut squash, zucchini, and one onion into bite-sized pieces for stir-fry.

Directions:

Add ground beef and finely chopped vegetables to a mixing bowl. Add a nice dusting of Tandoori spice, black pepper, garlic powder, and salt. Add 1/2 teaspoon of red chili powder. Add 1 teaspoon of coriander powder. Mix all ingredients thoroughly and then transfer to a casserole dish. Splash balsamic vinegar over the top. Cook covered for 60 minutes.

About 15 minutes before the meatloaf finishes cooking, heat 1-2 tablespoons of coconut oil over medium heat in a wok. Add bite-sized vegetables. Add garlic powder, red and black pepper, and salt to taste. Stir well and let the mix cook covered for 10 minutes.

Notes: The stir-fried onions, squash, and zucchini offered along with the meatloaf is my recent default veggie-dish. I think doubling the squash and omitting the zucchini tastes better, but suspect adding the “green” squash to the yellow squash improves the health value of the meal slightly. I do eat for the joy of eating, but like to get health benefits at every meal too, so rarely omit the zucchini.

Printer friendly version:  Meatloaf stuffed with Vegetables

Share

13 Responses to “Meatloaf stuffed with Vegetables”

  1. This looks pretty tasty and I can’t wait to try it out for tomorrow’s dinner. Thanks to Crossfit Invictus, I have found my way over to your site and have already copied some recipes. Thanks for sharing!

    • Tom Denham says:

      You’re welcome. I originally made this with ordinary ground beef, but am going to try the lean variety next time. There is plenty of taste here, so going leaner shouldn’t harm the taste at all.

  2. Hey Tom!

    Tried this recipe today and it turned out great. However, I did add one egg to the meatloaf mixture to make sure it would stay together in that ‘loaf’ form. I loved the sweet onion touch to the meatloaf. It was really great.

    Next time I may try adding in some chopped garlic to the mixture to see how that tastes. I also make a killer tomato sauce (that I used to put on pizza prior to my paleo ways) that I think I will try adding to it next time.

    thanks so much! love your site

  3. Love, love, love the spice combo, Tom! This is my 9-yr olds FAVORITE meal – he requests it every week. Like JL, I tweaked it a bit, too, to meet my family’s palate: added an egg and some tomato paste, and some chopped celery, carrots, and yellow onion (chopped really, really fine-a hand-held “Food Chopper” is very helpful here). Put in a loaf pan and baked ’til 160 degrees in center (about 1.00-1.25 hours in 350 oven). It is nice and juicy, and the kids love the sliced pieces of the loaf. Thanks so much for the idea!

  4. Heather S says:

    I made this tonight, but with venison. The flavor was phenomenal, but it was a little dry. I cooked it in a 9×9 glass casserole dish. Would that have made a difference you think, or perhaps because venison is leaner? Or maybe I won’t cook it quite so long next time, although I cooked it the rec time of 60 min @ 350. I will def make again though!

    • Tom Denham says:

      I’ve never cooked venison, but suspect it requires special treatment because it is lean. You could try mixing in some ground beef or lamb or add a little olive oil to increase the fat content of the dish.

  5. What a delicious recipe. I was a bit skeptical since this is only my second week of Whole30 but I tried it and wow, it was amazing! My seven-year-old, who’s the pickiest eater in the world, loved it. Can’t wait to try it again. Thank you for the recipe.

  6. Lindsey says:

    Hi Tom,
    I’m about to start the whole30 and I’m putting together recipes. This one looks great but because of Chron’s disease I’m trying to steer clear crushed red pepper and the chili powder. Can you recommend other spices that might work well with this dish? Thanks.

    • Tom Denham says:

      Other interesting spices to include in place of peppers might be ground cumin or rosemary or both.

  7. Dondrea says:

    Hi Tom-

    I am looking to make this tonight and am wondering if the same amount of cooking time will be needed for ground turkey? Thanks!

Leave a Reply