Have a hard time getting your kids to eat veggies? I do, too. However, because my picky kids refuse to eat most vegetables, I’ve started getting creative. I began pureeing vegetables to mix into things like sauces, mashed potatoes, smoothies and more. One of my favorite vegetable infused recipes is my meatloaf. It’s simple to get a serving of carrots into your meatloaf if you do it right – and nobody is any the wiser, but they sure are getting more nutrients!
Veggie Infused Meatloaf Recipe
The kids (or the hubby that acts like a kid) will never know that you’re feeding them a more nutritious meatloaf than they’ve ever had before with this Veggie Infused Meatloaf recipe! In fact, unless they actually catch you pureeing the vegetables and pouring them into the meatloaf mixture, it’s highly unlikely that they’ll ever find out. The trick? Don’t try to stuff it full of pureed veggies. Even if it’s just one serving of vegetables, it’s more than what the non-veggie eater will get otherwise, so be proud of your little secret!
1 lb ground beef
1 package saltine crackers, crushed
1/8 cup onions, finely chopped
1/8 cup chopped bell pepper – you can use any color you wish
1/2 cup diced, stewed tomatoes, drained
1/3 cup carrots, pureed
1/3 cup peas, pureed
3 dashes Worcestershire Sauce
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon Weber Kansas City Steak Seasoning
1 cup ketchup
Large mixing bowl.
Preheat oven to 375 degrees Fahrenheit.
In large mixing bowl, combine all ingredients except ketchup. Knead the ingredients together until everything is thoroughly blended. Form the mixture into a loaf and place into bread pan. Spread a thick layer of ketchup all over the outside portion of the meatloaf. Cover with aluminum foil and bake for 35 minutes. Remove from oven and remove foil. Drain any excess liquid from the dish and return to oven for 10 – 15 minutes, uncovered.