This Kid-Friendly Meatloaf turns a classic comfort food into a picky-eater favorite. With hidden veggies, a tender texture, and a sweet-tangy glaze, it’s moist, flavorful, and perfect for family dinners. It’s designed to win over even the toughest little critics.
Nothing beats a great Kid-Friendly Meatloaf. Whether you're a fan of Meatloaf Recipes or want to try something from our Crockpot Recipes selection, keep scrolling!
Why You’ll Love This Kid-Friendly Meatloaf
- Hidden veggies: Finely grated carrots and zucchini blend right in.
- Tender texture: Milk-soaked breadcrumbs keep it soft and moist.
- Sweet-tangy glaze: A sticky, caramelized topping everyone adores.
- Flexible & forgiving: Swap veggies, use turkey, or make mini loaves.
Ingredients & Tools
- 500 g ground beef (85% lean works best)
- 1 small onion, finely grated
- 1 small carrot, finely grated
- ½ small zucchini, finely grated and squeezed dry
- 1 large egg, lightly beaten
- 60 ml whole milk
- 50 g plain breadcrumbs
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- ½ tsp dried thyme
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- For the glaze: 80 ml ketchup, 1 tbsp brown sugar, 1 tsp apple cider vinegar
Tools: mixing bowls, box grater, loaf pan, small saucepan or bowl for glaze
Notes: Grated veggies melt into the meat for moisture and nutrients. Soaking breadcrumbs in milk guarantees a tender result.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 20 g |
| Fat: | 12 g |
| Carbs: | 18 g |
| Fiber: | 1.5 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes
Before You Start: Tips & Ingredient Notes
- Why grate the veggies so finely? Larger pieces can be detected by wary little eaters, but when grated on the small holes of a box grater, they practically disappear into the meat mixture during cooking, adding moisture and sweetness without any noticeable texture.
- Don’t skip squeezing the zucchini. Zucchini holds a lot of water, and if you don’t wring it out in a clean kitchen towel or paper towels, it can make your meatloaf soggy. A quick squeeze makes all the difference.
- Is lean or fatty beef better? I find 85% lean gives you the perfect balance—enough fat to keep things juicy and flavorful, but not so much that you end up with a greasy loaf swimming in fat.
- Can I make this ahead? Absolutely! You can mix the meatloaf (minus the glaze), cover it tightly, and refrigerate it for up to 24 hours before baking. This can actually help the flavors meld together even more.
How to Make Kid-Friendly Meatloaf
Step 1: Start by preheating your oven to 190°C (375°F). This gives it plenty of time to come to the right temperature while you prepare the mixture. Then, grab your box grater and finely grate the onion, carrot, and zucchini. Place the grated zucchini in a clean kitchen towel or a few layers of paper towels and squeeze firmly to remove as much liquid as possible. This step is crucial for preventing a watery meatloaf.
Step 2: In a small bowl, combine the breadcrumbs and milk. Stir them together and let them sit for about five minutes. You’ll notice the breadcrumbs will soften and absorb the milk, creating a panade—this is your secret weapon for a tender, moist texture. In a separate, larger bowl, lightly beat the egg.
Step 3: To the large bowl with the egg, add the soaked breadcrumb mixture, the grated onion, carrot, and squeezed zucchini, along with the 2 tablespoons of ketchup, Worcestershire sauce, garlic powder, dried thyme, salt, and pepper. Now, add the ground beef. It’s mixing time, but here’s the trick: use your hands (I like to wear disposable gloves for this) and mix just until everything is combined. Overmixing is the enemy of tender meatloaf—stop as soon as you no longer see streaks of individual ingredients.
Step 4: Transfer the meat mixture to a standard loaf pan. Use your hands or a spatula to gently press it into an even layer, but don’t pack it down too firmly. You want it to be just settled into the pan. Place the pan in the preheated oven and bake, uncovered, for 30 minutes.
Step 5: While the meatloaf bakes, make the simple glaze. In a small bowl, whisk together the 80 ml of ketchup, brown sugar, and apple cider vinegar until the sugar has dissolved. The vinegar might seem odd, but it cuts through the sweetness beautifully and gives the glaze a lovely tang.
Step 6: After the initial 30 minutes of baking, carefully remove the meatloaf from the oven. You’ll notice it has started to firm up and shrink away from the sides a bit. Spoon the glaze evenly over the top, spreading it with the back of the spoon to cover the entire surface.
Step 7: Return the glazed meatloaf to the oven and bake for another 20-25 minutes. The glaze will become bubbly and slightly caramelized, and the internal temperature should reach 70°C (160°F) when checked with an instant-read thermometer inserted into the center.
Step 8: Once cooked, take the meatloaf out of the oven and let it rest in the pan on a wire rack for at least 10-15 minutes before slicing. This resting period is non-negotiable—it allows the juices to redistribute throughout the loaf, so it doesn’t fall apart when you cut into it.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 4 days.
- Freezer: Wrap slices or whole loaf tightly in plastic wrap and foil; freeze up to 3 months.
- Reviving: Reheat slices in a covered skillet with a splash of water or broth, or in a 175°C (350°F) oven until warm.
Serving Suggestions
Complementary Dishes
- Creamy Mashed Potatoes — The ultimate comfort food pairing. The fluffy, buttery potatoes are perfect for soaking up any extra glaze and meat juices from the plate.
- Buttered Sweet Corn — Its natural sweetness is a classic kid-pleaser and provides a bright, cheerful color contrast to the brown tones of the meatloaf.
- Simple Green Beans — Lightly steamed with a pat of butter and a pinch of salt, they add a fresh, crisp element that balances the richness of the meal.
Drinks
- Cold Apple Juice — The crisp, fruity sweetness is a universally loved beverage that complements the savory-sweet notes of the meatloaf perfectly.
- Sparkling Water with a Lemon Wedge — The bubbles and citrus cut through the richness of the meal, making it feel a little lighter and more refreshing.
- Chocolate Milk — For a real treat, a cold glass of chocolate milk turns this dinner into a special occasion for little ones.
Something Sweet
- Vanilla Ice Cream with Rainbow Sprinkles — It’s simple, fun, and the cool creaminess is a delightful finish after a warm, savory main course.
- Apple Crisp — The warm, cinnamon-spiced apples and oat topping continue the cozy, homestyle vibe of the meal.
- Brownie Bites — Small, fudgy, and intensely chocolatey, they’re the perfect little handheld dessert to end the night on a high note.
Top Mistakes to Avoid
- Mistake: Overmixing the meat. The more you mix and compact the meat mixture, the tougher and denser your final loaf will be. Mix gently and just until combined.
- Mistake: Skipping the rest time. Slicing into the meatloaf straight from the oven will cause it to crumble. Letting it rest allows the proteins to relax and reabsorb the juices, so you get neat slices.
- Mistake: Using fresh bread chunks instead of breadcrumbs. Fresh bread can create gummy, uneven pockets. Dry breadcrumbs soaked in milk provide a consistent, tender binder throughout.
- Mistake: Not testing for doneness with a thermometer. Visual cues can be misleading. The only way to know it’s perfectly cooked and safe to eat is to check that the internal temperature has reached 70°C (160°F).
Expert Tips
- Tip: For fun individual portions, press the mixture into a muffin tin instead of a loaf pan. These “meatloaf muffins” bake in about 20-25 minutes and are a huge hit with kids.
- Tip: If your family is wary of visible “green things,” you can peel the zucchini before grating it. The green skin is what often tips off picky eaters.
- Tip: Let kids help with the glazing step! They love spooning and spreading the sticky sauce, and it gets them invested in the meal they helped create.
- Tip: For a richer, deeper flavor in the glaze, try substituting the ketchup with an equal amount of tomato paste thinned with a tablespoon of water and a teaspoon of honey.
FAQs
Can I use a different type of meat?
Absolutely! Ground turkey or a 50/50 mix of beef and pork work wonderfully. Just keep in mind that leaner meats like turkey can dry out more easily, so you might want to add an extra tablespoon of ketchup or a splash of olive oil to the mixture to boost the moisture content. The cooking time and temperature remain the same.
How can I make this gluten-free?
It’s an easy swap. Just use your favorite gluten-free breadcrumbs or even rolled oats that have been pulsed a few times in a food processor to break them down. All the other core ingredients are naturally gluten-free, but always double-check your Worcestershire sauce, as some brands contain gluten.
What’s the best way to store and reheat leftovers?
Let the meatloaf cool completely, then store it in an airtight container in the refrigerator for up to 4 days. For reheating, I find that slices warmed gently in a covered skillet with a tiny splash of water or broth stay much more moist than using a microwave, which can make them rubbery. You can also reheat it in a 175°C (350°F) oven until warm.
Can I freeze cooked meatloaf?
Yes, it freezes beautifully! Wrap individual slices or the whole cooled loaf tightly in plastic wrap and then in foil. It will keep for up to 3 months. Thaw it overnight in the refrigerator before reheating. I don’t recommend freezing the uncooked mixture, as the texture of the defrosted raw meat can become a bit mushy.
My kids don’t like the glaze. What can I use instead?
No problem at all—the meatloaf is still delicious without it! You could try a simple barbecue sauce, or even just a layer of shredded cheese melted over the top during the last 10 minutes of baking. Another option is to mix a handful of shredded cheddar cheese right into the meat mixture for a cheesy surprise inside.
Kid Friendly Meatloaf
Make the perfect Kid-Friendly Meatloaf with hidden veggies and a sweet glaze. This easy recipe is a guaranteed family favorite. Get the simple steps now!
Ingredients
For the meatloaf:
-
500 g ground beef (85% lean works best)
-
1 small onion (finely grated)
-
1 small carrot (finely grated)
-
½ small zucchini (finely grated and squeezed dry)
-
1 large egg (lightly beaten)
-
60 ml whole milk
-
50 g plain breadcrumbs
-
2 tbsp ketchup
-
1 tbsp Worcestershire sauce
-
1 tsp garlic powder
-
½ tsp dried thyme
-
½ tsp salt (or to taste)
-
¼ tsp black pepper
For the glaze:
-
80 ml ketchup
-
1 tbsp brown sugar
-
1 tsp apple cider vinegar
Instructions
-
Start by preheating your oven to 190°C (375°F). This gives it plenty of time to come to the right temperature while you prepare the mixture. Then, grab your box grater and finely grate the onion, carrot, and zucchini. Place the grated zucchini in a clean kitchen towel or a few layers of paper towels and squeeze firmly to remove as much liquid as possible. This step is crucial for preventing a watery meatloaf.01
-
In a small bowl, combine the breadcrumbs and milk. Stir them together and let them sit for about five minutes. You’ll notice the breadcrumbs will soften and absorb the milk, creating a panade—this is your secret weapon for a tender, moist texture. In a separate, larger bowl, lightly beat the egg.02
-
To the large bowl with the egg, add the soaked breadcrumb mixture, the grated onion, carrot, and squeezed zucchini, along with the 2 tablespoons of ketchup, Worcestershire sauce, garlic powder, dried thyme, salt, and pepper. Now, add the ground beef. It’s mixing time, but here’s the trick: use your hands (I like to wear disposable gloves for this) and mix just until everything is combined. Overmixing is the enemy of tender meatloaf—stop as soon as you no longer see streaks of individual ingredients.03
-
Transfer the meat mixture to a standard loaf pan. Use your hands or a spatula to gently press it into an even layer, but don’t pack it down too firmly. You want it to be just settled into the pan. Place the pan in the preheated oven and bake, uncovered, for 30 minutes.04
-
While the meatloaf bakes, make the simple glaze. In a small bowl, whisk together the 80 ml of ketchup, brown sugar, and apple cider vinegar until the sugar has dissolved. The vinegar might seem odd, but it cuts through the sweetness beautifully and gives the glaze a lovely tang.05
-
After the initial 30 minutes of baking, carefully remove the meatloaf from the oven. You’ll notice it has started to firm up and shrink away from the sides a bit. Spoon the glaze evenly over the top, spreading it with the back of the spoon to cover the entire surface.06
-
Return the glazed meatloaf to the oven and bake for another 20-25 minutes. The glaze will become bubbly and slightly caramelized, and the internal temperature should reach 70°C (160°F) when checked with an instant-read thermometer inserted into the center.07
-
Once cooked, take the meatloaf out of the oven and let it rest in the pan on a wire rack for at least 10-15 minutes before slicing. This resting period is non-negotiable—it allows the juices to redistribute throughout the loaf, so it doesn’t fall apart when you cut into it.08
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