VEGGIE STUFFED MEATLOAF
Veggie stuffed meatloaf is the best meatloaf I've ever tasted! It's a comfort food meal to serve for a hearty weeknight dinner or a special Sunday supper.
Provided by Lindsay
Categories Dinner
Time 1h20m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F. Prepare a loaf pan by greasing with olive oil.
- In a large bowl add ground beef, ground pork, breadcrumbs, barbecue sauce, black pepper, salt, garlic powder and egg. Mix together until fully combined together.
- Split meatloaf mixture in half. Press one half of it in loaf pan. Layer spinach, provolone cheese, red onion and remaining of meatloaf mixture.
- Add more barbecue to top of meatloaf, cheddar cheese and diced tomato. Bake for 55-65 minutes.
- Enjoy!
Nutrition Facts : ServingSize 1 slice, Calories 410 kcal, Carbohydrate 11 g, Protein 25 g, Fat 29 g, SaturatedFat 12 g, Cholesterol 115 mg, Sodium 443 mg, Fiber 1 g, Sugar 5 g
LOADED VEGETABLE MEATLOAF
Incorporate your veggies into your meatloaf for an all-in-one meal using vegetables.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Line 9x5-inch loaf pan with foil; spray foil with cooking spray.
- Place vegetables in food processor. Cover; process 5 to 7 times or until vegetables are broken up into small pieces. Set aside.
- In large bowl, mix together vegetables and remaining meatloaf ingredients until well combined. Shape mixture into 8x4-inch loaf. Place in pan.
- In small bowl, stir together Balsamic Glaze ingredients. Spread mixture over meatloaf.
- Bake uncovered 1 hour to 1 hour 10 minutes or until meat thermometer inserted in center of loaf reads 160°F. Drain; let stand 10 minutes. Cut into slices to serve.
Nutrition Facts : Calories 380, Carbohydrate 28 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 1 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 8 g, TransFat 1 g
VEGGIE-STUFFED TURKEY MEATLOAF
Take ordinary meatloaf to a new level with this Veggie-Stuffed Turkey Meatloaf recipe. Made with ground turkey, butternut squash, egg, cheese and more, this stuffed turkey meatloaf will satisfy your comfort-food craving.
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375°F.
- Heat 1/4 cup dressing in medium skillet over medium heat. Add squash and onions; cook, stirring frequently, 6 min. or until golden brown.
- Stir in water; cover. Cook, stirring frequently to loosen browned bits from bottom of skillet, 4 min. or until vegetables are crisp-tender. Remove from heat.
- Mix egg, turkey, A.1. Sauce and bread just until blended.
- Press 1/2 the turkey mixture onto bottom of 9x5-inch loaf pan sprayed with cooking spray; cover with layers of spinach, cheese and cooked vegetables. Firmly press remaining turkey mixture over layers in pan.
- Mix ketchup and remaining dressing until blended; spread over meatloaf.
- Bake 45 min. or until done (165°F).
Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g
VEGETABLE MEAT LOAF
I'm not big on leftovers, so I've pared down my recipes to serve two. This meat loaf is simple and quick to prepare, plus it helps you eat your veggies. It's great served with cheddar-topped baked potatoes. -Judi Brinegar, Liberty, North Carolina
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine ground beef, bread, egg, carrot, onion, green pepper, celery, seasonings and 2 tablespoons chili sauce., Form into a loaf in an ungreased 5-3/4x3x2-in. loaf pan. Spoon remaining chili sauce over loaf. Bake, uncovered, at 350° for 45-50 minutes or until meat is no longer pink.
Nutrition Facts : Calories 330 calories, Fat 16g fat (6g saturated fat), Cholesterol 163mg cholesterol, Sodium 1349mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 1g fiber), Protein 25g protein.
VEGETABLE ANTIPASTO STUFFED BREAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut the top off a loaf of crusty bread. Hollow out the inside of the bread.
- Mix chopped sun-dried tomatoes, chopped olives and store bought or homemade pesto sauce. Spread the mixture evenly across the bottom of the hollowed out bread. Layer the cheese into the loaf. Layer the roasted red peppers on top of the cheese. Coarsely chop the drained artichoke hearts and add them in a layer over the red peppers. Sprinkle in the chopped hot pickled vegetables and drizzle some extra-virgin olive oil on top. Replace the top, cut the stuffed loaf into pieces and serve.
VEGETABLE STUFFED LOAF
Serve this with a salad for a nice lunch or a light dinner. You can substitute or add any of your favourite vegetable in this, just experiment a little and enjoy. You could also add some browned ground beef, lamb or chicken if you're missing the meat.
Provided by -Sylvie-
Categories Lunch/Snacks
Time 1h
Yield 1 loaf, 4 serving(s)
Number Of Ingredients 11
Steps:
- Slice the top of the loaf of bread and scoop out the soft part in the middle, leaving about 1 inch all around.
- (It's up to you what you do with it, sometimes I leave it out and use it in another dish, other times I cut 1/2 of it into cubes and fry it with the vegetables.).
- In a skillet heat the olive oil and fry all the veg, adding seasoning and garlic, until softened, approx 5 minutes.
- Remove from heat and pour out any liquid.
- Now layer the veg and cheese into the hollowed out bread and replace the top.
- Wrap the whole loaf in aluminium foil, place on a tray and bake in the middle of a preheated oven (180°C/350°F/Gas 4) for about 40-45 minutes, until heated through and all the cheese has melted.
- Slice with a very sharp knife and serve imidiatly.
Nutrition Facts : Calories 413.2, Fat 12.9, SaturatedFat 6.7, Cholesterol 29.7, Sodium 861.6, Carbohydrate 58.7, Fiber 3.9, Sugar 6.9, Protein 15.9
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- Heat the oven to 180ºC fan/gas 6. Put the loaf on a sheet of baking paper/foil and cut at 2cm intervals three quarters of the way through so the slices all remain joined together at the bottom. Set aside.
- Put the peppers, anchovies and garlic in a roasting tin, drizzle with the olive oil and roast for 25 minutes until the peppers are soft and lightly charred. Set the peppers aside and keep the tin handy.
- For the spinach butter: beat the butter with an electric mixer, then beat in the spinach, lemon zest and juice, parsley, and the anchovies and garlic from the roasting tin (reserve the oil). Beat in some black pepper and a little salt to taste
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