Getting everyone to eat their vegetables can feel like a battle, but this Hidden Veggie Meatloaf is the ultimate solution. It’s a comforting classic secretly packed with finely grated vegetables that melt right into the savory base. This family-friendly dish delivers nostalgic flavor with a nutritious boost everyone will love.
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Why You’ll Love This Hidden Veggie Meatloaf
- Veggie disguise: Finely grated vegetables disappear into the meat.
- Moist & tender: Veggie juices and balanced binder prevent dryness.
- Make-ahead friendly: Prepare in advance or freeze for easy dinners.
- Versatile canvas: Swap vegetables based on what you have available.
Ingredients & Tools
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, finely grated
- 1 medium zucchini, finely grated and moisture squeezed out
- 450 g ground beef (85/15 lean/fat ratio is ideal)
- 450 g ground pork
- 100 g breadcrumbs (Panko works great)
- 1 large egg
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 2 tsp dried Italian seasoning
- 120 ml ketchup, plus more for topping
- 1 tsp salt
- ½ tsp freshly ground black pepper
Tools: A box grater or food processor, a large mixing bowl, a standard 9×5-inch loaf pan, and a skillet.
Notes: Squeezing moisture from the zucchini is essential to prevent a soggy meatloaf.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 28 g |
| Fat: | 22 g |
| Carbs: | 16 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 25 minutes | Cook Time: 1 hour | Total Time: 1 hour 25 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip squeezing the zucchini. This is the single most important step for texture. After grating, place it in a clean kitchen towel and wring it out firmly over the sink. You’ll be amazed at how much liquid comes out.
- Why use two types of meat? The beef provides a robust, savory base, while the pork adds fat and a subtle sweetness that makes the final loaf incredibly moist and flavorful. Using just one type can work, but the blend is superior.
- Grate, don’t chop, the veggies. Grating creates a fine, rice-like texture that truly disappears into the meat mixture. If you chop them, you’ll get visible vegetable chunks, which defeats the “hidden” purpose.
- Mix with a light hand. Overmixing the meatloaf can make it tough. Use your hands or a fork and mix just until everything is evenly combined. A few stray streaks are perfectly fine.
How to Make Hidden Veggie Meatloaf
Step 1: Sauté the Aromatics. Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and cook for about 5-7 minutes, until it becomes soft and translucent. You’ll notice a lovely sweet aroma. Add the minced garlic and cook for one more minute, just until fragrant. Remove the skillet from the heat and let this mixture cool slightly. This step is crucial as it deepens the flavor of the onions and takes the raw bite out of the garlic.
Step 2: Prepare and Dry the Veggies. While the onions are cooling, grate your carrot and zucchini using the fine side of a box grater or a food processor with a grating attachment. Now, for the zucchini, take handfuls of the grated shreds and squeeze them tightly over the sink or a bowl. You want to remove as much moisture as possible—this will feel a little messy, but it’s absolutely essential for a meatloaf that holds its shape and isn’t watery.
Step 3: Combine the Meatloaf Mixture. In your large mixing bowl, add the ground beef, ground pork, squeezed-dry zucchini, grated carrot, and the cooled onion and garlic mixture. To this, add the breadcrumbs, egg, Worcestershire sauce, Dijon mustard, dried Italian seasoning, ketchup, salt, and pepper. Now, using clean hands or a fork, gently mix everything together. The trick is to mix just until everything is incorporated. You should see a uniform distribution of ingredients without overworking the meat.
Step 4: Shape and Top the Loaf. Transfer the meat mixture to your ungreased 9×5-inch loaf pan. Use your hands to press it down firmly and shape it into an even loaf, making sure it reaches into the corners. Then, spread an additional 2-3 tablespoons of ketchup evenly over the top. This will create a slightly sweet, caramelized glaze as it bakes. For a neat presentation, you can use the back of a spoon to smooth it out.
Step 5: Bake to Perfection. Place the loaf pan on a baking sheet (this catches any potential drips and makes handling easier) and bake in a preheated 175°C (350°F) oven for 55 to 65 minutes. The meatloaf is done when the internal temperature registers 70°C (160°F) on an instant-read thermometer inserted into the center. The top should be nicely glazed and the edges will be pulling away from the sides of the pan slightly.
Step 6: Rest Before Slicing. Once out of the oven, let the meatloaf rest in the pan on a wire rack for at least 10-15 minutes. This is a non-negotiable resting period! It allows the juices to redistribute throughout the loaf, which means you’ll get clean, firm slices instead of a crumbly mess. After resting, carefully run a knife around the edges and use two spatulas to lift the entire loaf out onto a cutting board before slicing.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly, and store for up to 4 days.
- Freezer: Wrap whole loaf or slices tightly; freeze for up to 3 months.
- Reviving: Reheat covered in foil at 300°F until warmed through.
Serving Suggestions
Complementary Dishes
- Creamy Garlic Mashed Potatoes — The ultimate classic pairing. The fluffy, buttery potatoes are the perfect vehicle for sopping up any delicious juices from the meatloaf.
- Buttery Green Beans with Almonds — A simple, crisp-tender side that adds a fresh, green element and a lovely nutty crunch to the plate.
- Sweet Cornbread Muffins — A little hint of sweetness from the cornbread complements the savory, tomato-y glaze on the meatloaf beautifully.
Drinks
- A Robust Red Wine — A glass of Zinfandel or Shiraz has enough body and berry notes to stand up to the hearty, savory flavors without overpowering them.
- Sparkling Apple Cider — A non-alcoholic option that’s festive and fun; its crisp, slightly sweet fizz cuts through the richness of the meat.
- Dark Amber Ale — The malty, caramel notes in the beer mirror the sweetness in the glaze and create a really harmonious bite-and-sip experience.
Something Sweet
- Warm Apple Crumble — You already have the oven on! This dessert continues the cozy, homestyle theme with its spiced, tender apples and crunchy oat topping.
- Rich Chocolate Pudding — A cool, silky, and deeply chocolatey pudding provides a simple yet decadent contrast to the hearty main course.
- Vanilla Bean Ice Cream — Sometimes simple is best. A scoop of high-quality vanilla ice cream is a timeless, comforting finish that everyone will appreciate.
Top Mistakes to Avoid
- Mistake: Not squeezing the zucchini. This introduces too much water into the mix, leading to a steamed, soggy texture instead of a firm, sliceable loaf. I’ve learned this the hard way—it’s a game-changer.
- Mistake: Overmixing the meat. When you work the meat mixture too vigorously, the proteins tighten and can result in a dense, tough, almost rubbery texture. Mix gently and just until combined.
- Mistake: Skipping the rest time. Slicing into the meatloaf straight from the oven will cause all the delicious juices to run out onto the cutting board, leaving you with a drier result. Patience is key here.
- Mistake: Using only lean beef. A little bit of fat is your friend for flavor and moisture. Using 90/10 or leaner beef can make the meatloaf taste a bit dry and lackluster.
Expert Tips
- Tip: Use a food processor for the veggies. If you have one, the food processor makes quick, uniform work of grating the carrot and zucchini. It saves time and ensures the pieces are perfectly fine.
- Tip: Do a test patty. Before you commit to baking the whole loaf, pan-fry a small spoonful of the mixture. This lets you taste and adjust the seasoning—more salt, pepper, or herbs—before it’s too late.
- Tip: Line your pan with parchment. For super easy cleanup and removal, create a sling by placing two strips of parchment paper crosswise in the loaf pan, leaving an overhang on both sides. You can just lift the whole loaf out.
- Tip: Double the recipe and freeze one. This recipe freezes beautifully either before or after baking. Wrap the uncooked loaf tightly in plastic wrap and foil, or slice the baked and cooled loaf for ready-to-heat portions.
FAQs
Can I make this meatloaf with only one type of meat?
Absolutely, you can. Using all beef is the most straightforward swap, but I’d recommend choosing one with an 85/15 fat ratio to keep it moist. If you use only lean ground turkey or chicken, consider adding an extra tablespoon of olive oil or ketchup to the mixture to compensate for the lower fat content. The flavor profile will be different, but it will still be delicious.
Can I prepare the meatloaf mixture ahead of time?
Yes, and it’s a great time-saver! You can mix everything together, press it into the loaf pan, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before you plan to bake it. Let it sit at room temperature for about 20-30 minutes before baking to take the chill off for more even cooking.
My meatloaf is always dry. What am I doing wrong?
The most common culprits are overmixing, overbaking, or using meat that is too lean. Remember to mix gently, use a meat thermometer to avoid guesswork (pull it at 160°F), and don’t skip the resting period. The hidden veggies in this recipe are a built-in defense against dryness, so follow the steps and you should be golden.
Can I add other vegetables to this recipe?
Of course! Finely grated mushrooms, sweet potato, or even bell peppers can work wonderfully. Just remember the golden rule: if the veggie has high water content (like mushrooms or peppers), you’ll want to sauté them first with the onions to drive off that excess moisture before adding them to the mix.
What’s the best way to reheat leftovers?
To prevent the meatloaf from drying out, gentle reheating is key. The best method is to place slices on a baking sheet, cover them loosely with foil, and warm them in a 150°C (300°F) oven for 10-15 minutes. You can also microwave individual slices with a small cup of water in the microwave to add ambient steam.
Hidden Veggie Meatloaf
Make the best Hidden Veggie Meatloaf! This easy, family-friendly recipe is secretly packed with nutrients and delivers incredible flavor. Get the recipe and bake it tonight!
Ingredients
For the Ingredients
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1 tbsp olive oil
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1 medium yellow onion (finely chopped)
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2 cloves garlic (minced)
-
1 medium carrot (finely grated)
-
1 medium zucchini (finely grated and moisture squeezed out)
-
450 g ground beef (85/15 lean/fat ratio is ideal)
-
450 g ground pork
-
100 g breadcrumbs (Panko works great)
-
1 large egg
-
2 tbsp Worcestershire sauce
-
1 tbsp Dijon mustard
-
2 tsp dried Italian seasoning
-
120 ml ketchup (plus more for topping)
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1 tsp salt
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0.5 tsp freshly ground black pepper
Instructions
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Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and cook for about 5-7 minutes, until it becomes soft and translucent. Add the minced garlic and cook for one more minute, just until fragrant. Remove the skillet from the heat and let this mixture cool slightly.01
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While the onions are cooling, grate your carrot and zucchini using the fine side of a box grater or a food processor with a grating attachment. Now, for the zucchini, take handfuls of the grated shreds and squeeze them tightly over the sink or a bowl. You want to remove as much moisture as possible.02
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In your large mixing bowl, add the ground beef, ground pork, squeezed-dry zucchini, grated carrot, and the cooled onion and garlic mixture. To this, add the breadcrumbs, egg, Worcestershire sauce, Dijon mustard, dried Italian seasoning, ketchup, salt, and pepper. Now, using clean hands or a fork, gently mix everything together. The trick is to mix just until everything is incorporated.03
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Transfer the meat mixture to your ungreased 9x5-inch loaf pan. Use your hands to press it down firmly and shape it into an even loaf, making sure it reaches into the corners. Then, spread an additional 2-3 tablespoons of ketchup evenly over the top.04
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Place the loaf pan on a baking sheet and bake in a preheated 175°C (350°F) oven for 55 to 65 minutes. The meatloaf is done when the internal temperature registers 70°C (160°F) on an instant-read thermometer inserted into the center.05
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Once out of the oven, let the meatloaf rest in the pan on a wire rack for at least 10-15 minutes. After resting, carefully run a knife around the edges and use two spatulas to lift the entire loaf out onto a cutting board before slicing.06
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