Skip to content

Vegie meatloaf

1 serves of vegetables in each serve

Preparation time: 10 minutes

Cooking time: 60 minutes

Serves: 10

1 serve of vegetables per serve

Diet and Allergies:




1kg lean beef mince
1 brown onion, finely diced
1 large zucchini, grated & liquid squeezed out
3 cups frozen mixed vegetables (corn, carrot, peas)
2 cloves garlic, crushed
2 tsp reduced-salt beef stock powder*
2 eggs, lightly beaten
2 cups dried breadcrumbs, preferably wholegrain or wholemeal*
½ tsp white pepper


1 cup reduced-salt tomato ketchup
1 tbsp Worcestershire sauce


Pre-heat oven to 180oC. Line a loaf tin with baking paper.

Combine all loaf ingredients in a large bowl and mix well. Pat the mixture into a loaf shape and place in the tin. Cook for 45 minutes.

In a small bowl, combine the tomato ketchup and Worcestershire sauce.

Remove the meatloaf from the oven and tip out any excess oil. Pour the glaze over the top of the loaf and return it to the over for a further 15 minutes. Remove from the oven and allow to stand for 5 minutes before slicing.

*Dairy free if using dairy free breadcrumbs and stock powder


Share recipe:

You might also like:

Layered Mixed Potato Bake_005

Layered mixed potato bake

Zucchini Muffins_004

Zucchini muffin

Pea, zucchini and pesto risoni with chicken in a large white bowl with a fork and spoon for serving on the side.

Pea, zucchini and pesto risoni with chicken