Meatloaf with Roasted Vegetables

Meatloaf with Roasted Vegetables

1-hour 15-Minute recipe Serves 6
This hearty meatloaf recipe uses onion soup mix for a quick boost of flavour, and grated zucchini for a sneaky injection of extra vegetables. Cook with remaining zucchini and some carrots (thickly cut, to prevent mushiness) for an all-in-one roast dinner.
1-hour 15-Minute recipe Serves 6


Prep: 15 mins | Cook: 1 hour
  • 1

    Position rack in centre of oven, then preheat to 350°F. Line a large rimmed baking sheet with foil.

  • 2

    Grate 1 zucchini into a large bowl. Add ground beef, breadcrumbs, eggs, ketchup and half of the onion soup mix. Mix well to combine. Form into a loaf on prepared sheet.

  • 3

    Slice remaining zucchini into rounds. Place zucchini rounds, carrots, oil and remaining half of the onion soup mix on baking sheet around meatloaf, and toss to coat.

  • 4

    Bake, stirring vegetables halfway, until an instant-read thermometer inserted into centre of meatloaf reads 160°F, about 1 hour. Let stand 10 minutes before slicing to serve.

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Last updated: February 9th, 2021

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