Wholesome Garden Beef Meatloaf
This wholesome meatloaf, packed with fresh garden vegetables, lean ground beef, and a tangy glaze, offers a comforting and flavorful meal perfect for dinner.
Equipment
- large skillet
- small bowl
- large mixing bowl
- baking sheet
- oven
- instant-read thermometer
Ingredients
Meatloaf
- 1.5 lbs lean ground beef
- 1 tbsp olive oil
- 1 medium onion finely diced
- 2 carrots finely diced
- 2 celery stalks finely diced
- 1 bell pepper (any color), finely diced
- 3 cloves garlic minced
- 1/2 cup whole wheat breadcrumbs
- 1/4 cup milk
- 1 large egg beaten
- 2 tbsp fresh parsley chopped
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
For the Glaze
- 1/2 cup low-sugar ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
Instructions
Preparation
- Sauté the diced onion, carrots, celery, and bell pepper in olive oil until softened, then add minced garlic and cook for one minute more.
- Whisk together milk and beaten egg in a small bowl.
- Gently combine ground beef, cooled vegetables, breadcrumbs, milk and egg mixture, parsley, thyme, salt, and pepper in a large bowl, being careful not to overmix.
Cooking
- Form the meat mixture into an oval-shaped loaf (about 9x5 inches) on a lightly greased or parchment-lined baking sheet.
- Whisk together ketchup, brown sugar, apple cider vinegar, and Dijon mustard for the glaze.
- Bake at 375°F (190°C) for 40 minutes, then glaze and return to the oven for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C).
Serving
- Allow the meatloaf to rest for 10-15 minutes before slicing and serving to ensure it remains moist and flavorful.
Notes
For best results, do not overmix the meatloaf mixture. This helps maintain a tender texture. Resting the meatloaf after baking is crucial for a juicy result.