LOADED VEGETABLE MEATLOAF

Loaded Vegetable Meatloaf image

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

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Ingredients

1 bag (11.8 oz) frozen Mediterranean blend vegetables, cooked as directed on bag
1 cup Progresso™ plain bread crumbs
1/4 cup milk
1 1/2 lb lean (at least 80%) ground beef
1 egg, slightly beaten
1/4 cup grated Parmesan cheese
1/2 cup finely chopped yellow onion
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup ketchup
1 tablespoon balsamic vinegar
1 tablespoon packed brown sugar

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