Recipe: Grandma Helen's Veggie Meatloaf

My sweet grandma was an amazing cook, so of course I have to share her yummy meatloaf with you. This hearty meatloaf is for a hungry family who is short on time and would like minimal dishes. Using 2lbs of ground beef, eggs, and cheese, you are most definitely going to hit your daily protein intake goals. (I'm only saying this because we are a gym loving family and care about our protein intake haha.) And of course I've hidden some veggies in there for some added extra nutrients. Invite some friends or family over, whip up a quick side salad and some mashed potatoes and I guarantee no one will go home hungry.

xo Bek

Ingredients

• 1 onion, diced

• 1 large carrot, chopped

• 1 small zucchini, chopped

• 2 eggs

• 1 cup rolled oats, ground

• 1 cup cheddar cheese, grated

• 2lbs lean-ground beef

• 1 ½ teaspoons salt

• ½ teaspoon ground black pepper

• ½ teaspoon garlic powder

• ¼ cup ketchup

Preparation

1. Preheat the oven to 375°F.

2. Add all of the ingredients to the bowl of a stand mixer and mix well. 

3. Transfer meatloaf to a 7x11 inch baking dish and shape with your hands to the edges of the dish.

4. Bake for 35-40 minutes or until cooked through.

5. Remove the meatloaf out of the oven and spread the ketchup on top. Return to the oven and bake for an additional 5 minutes or until bubbling on top.

6. Remove from the oven and serve with mashed potatoes and a side salad.

Tips

• You can also bake this meatloaf in a 9x13 inch baking dish. It may need less time so just keep an eye on it until it is cooked through.

• If you are short on time, I like to use my convection setting on my oven. In this case, I bake the meatloaf for 30 minutes.

• Store leftovers in an airtight container in the refrigerator for up to 4 days.