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–+ servings

Veggie Meatloaf

With chopped veggies baked into a ground beef mixture, this gluten-free Veggie Meatloaf is a recipe you can feel good about serving to your whole family.
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Cook Time 40 minutes
Total Time 40 minutes
Servings 6

Ingredients
  

  • 1 tbsp butter
  • 1 green bell pepper, diced
  • 1/2 cup onion, diced
  • 3 cloves garlic, minced
  • 1 lb lean ground beef
  • 1 cup gluten-free panko bread crumbs
  • 3/4 cup carrot, shredded
  • 3/4 cup zucchini, shredded
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp paprika
  • dash of Worcestershire sauce
  • 2 Nature's Yoke eggs
  • ketchup

Instructions
 

  • Preheat oven to 400 F. Spray a 9x5 loaf pan with cooking spray.
  • Melt butter in a skillet and cook pepper, onion and garlic. Stir occasionally. Cook until onion is translucent and pepper is softened. Transfer to a large bowl.
  • Add beef, bread crumbs, carrot, zucchini, salt, black pepper, paprika, Worcestershire sauce, and eggs. Mix together with your hands until well blended, then press into loaf pan.
  • Bake until no longer pink and a thermometer inserted into the center reads 160 degrees, about 35 minutes. Spread ketchup over meatloaf and bake until bubbling, about 5 minutes more.