Very Veggie-ish Meatloaf

Veggie-ish Meatloaf

Don't like your vegetables much? You will in this version of my meatloaf recipe!

This can easily be divided into 2 smaller or 4 individual mini meatloafs - simply form 2 or even 4 smaller loafs on the sheet pan. Reduce the cooking time to 20-30 minutes depending on how thick your loaves are.
— Kelly

Makes 4 Servings | 15 Min. Prep | 15 Min. Cooking

Combine 1/4 cup balsamic vinegar in a small bowl and evenly spread the mixture onto of the loaves before putting them in the oven to add extra flavour and a nice crust.
— Kelly


  • 1 lb Grass-fed ground beef

  • 1 lb Lean Ground Pork

  • 2 Tbsp. Coconut Oil

  • 1 Red Bell Pepper (diced)

  • 1 Orange Bell Pepper (diced)

  • 3 Zucchini (diced)

  • 1/2 c. Sweet onion (diced)

  • 1 c. Baby Spinach

  • 2 Tbsp. Tomato Paste

  • 2 Tbsp Dried Parsley

  • 1 Egg

  • Sea Salt & Black Pepper (to taste)


  • sauté pan, and baking dish (or cookie sheet)

  • whisk, and mixing bowl 

  • kitchen knife and cutting board  


  1. Melt coconut oil in a large sauté pan. Add diced peppers, onion and zucchini. Cook until tender - about 8-10 minutes.

  2. When veggies are soft, add spinach. Let it wilt - about 1-2 minutes.

  3. While veggies are cooking, in a large bowl, whisk together the egg and parsley.

  4. Add ground beef, ground pork, tomato paste, salt and pepper. Mix thoroughly.

  5. Let veggies cool for about 10 minutes then add them to the ground meat mixture and combine.

  6. Line a cookie sheet or 9x11 baking dish with tin foil. Dump the meatloaf mixture on the pan and form into a loaf.

  7. Bake in a 175C/350F degree oven until cooked through and browned - about 40-45 minutes. 

Make it more Keto by adding cheese in the middle of the loaf (before baking).
— Kelly
With a balsamic glaze.

With a balsamic glaze.

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