This classic meatloaf recipe incorporates finely chopped vegetables to boost nutrition and moisture while keeping the traditional flavors you love.
It’s a comforting family favorite perfect for weeknight dinners, using simple ingredients and a straightforward method.
Adding vegetables like carrots and bell peppers adds subtle sweetness and texture, making this meatloaf moist and delicious.
Why You’ll Love This Recipe
- Finely chopping and blending the vegetables into the meat mixture ensures they stay hidden and add moisture without changing the classic taste.
- Using a mix of beef and pork provides a tender texture and rich flavor that holds well when baked.
- Baking at 350°F (175°C) ensures even cooking and reaches the safe internal temperature for ground beef meatloaf.
- A simple glaze of ketchup and brown sugar adds brightness and a slight sweetness to balance savory flavors.
Classic Meatloaf Recipe with Hidden Vegetables
A comforting classic meatloaf boosted with finely chopped vegetables for extra nutrition and flavor, perfect for family weeknight dinners.
- Prep time
- 20 minutes
- Cook time
- 60 minutes
- Servings
- 6
- Yield
- 1 9×5-inch meatloaf
Ingredients
- 1 pound (450g) ground beef
- 1/2 pound (225g) ground pork
- 1 small onion, finely chopped
- 1/2 cup (60g) finely chopped carrot
- 1/2 cup (60g) finely chopped red bell pepper
- 2 cloves garlic, minced
- 3/4 cup (90g) fresh breadcrumbs
- 1/4 cup (60ml) milk
- 1 large egg
- 1/4 cup (60ml) ketchup, plus extra for glaze
- 2 tablespoons (25g) brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (optional)
Instructions
- Preheat and prepare Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix the vegetables In a medium bowl, combine the finely chopped onion, carrot, red bell pepper, and minced garlic.
- Prepare meat mixture In a large bowl, mix together the ground beef, ground pork, breadcrumbs, milk, egg, ketchup, Worcestershire sauce, salt, pepper, thyme, and the chopped vegetable mixture. Use your hands or a spoon to mix until just combined, being careful not to overwork the meat.
- Shape and glaze Transfer the mixture into the prepared loaf pan and shape it evenly. Spread a thin layer of ketchup over the top and sprinkle with brown sugar for a flavorful glaze.
- Bake the meatloaf Place the meatloaf in the oven and bake for about 60 minutes, or until the internal temperature reaches 160°F (71°C) when checked with a meat thermometer.
- Rest and serve Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This helps the juices distribute for a moist, tender texture.
Helpful Tips
- Use fresh breadcrumbs or make your own by processing bread slices for better moisture absorption.
- Finely chop the vegetables or pulse briefly in a food processor so they blend well into the meat mixture.
- Use a meat thermometer to check for doneness; ground beef should reach 160°F (71°C) for safe consumption.
- Letting the meatloaf rest after baking helps keep it moist when sliced.
Storage and Make-Ahead
Store any leftover meatloaf in an airtight container in the refrigerator for up to 3 days.
Reheat leftovers thoroughly to at least 165°F (74°C) before serving.
Meatloaf can be frozen wrapped tightly in foil or plastic wrap for up to 2 months; thaw in the refrigerator before reheating.
Frequently Asked Questions
Can I make this meatloaf gluten-free?
Yes. Use gluten-free breadcrumbs or substitute with crushed gluten-free crackers or oats.
Can I use all ground beef instead of mixing with pork?
Yes, you can use all ground beef, but including pork adds moisture and richness to the meatloaf.
What vegetables are best for hiding in meatloaf?
Vegetables like carrots, bell peppers, onions, and finely chopped mushrooms blend well without altering flavor noticeably.
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