Garden Meatloaf Recipe

Garden Meatloaf is a very moist and so very delicious and tasty meatloaf recipe.  Meatloaf is a usually considered a comfort food for many families, however not all meatloaf recipes are created the same.

The wonderful thing about this garden meatloaf is that you can be creative with the vegetables you use and substitute whatever you have fresh in you garden, plus whatever sounds and tastes good to you.  This is a delicious way to get children to eat vegetables!  This is a healthier alternative to the classic meatloaf, yet still tastes delicious.  The addition of vegetable in this meatloaf help keep it so moist and give it extra flavor.

Garden Meatloaf sliced up and on a white plate

Check out all of Linda’s Beef Recipes using various cuts of beef.

Garden Meatloaf Recipe:
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Course: Main Course
Cuisine: American
Keyword: Garden Meatloaf Recipe
Servings: 8 to 10 servings
  • 3 tablespoons butter
  • 1/2 cup mushrooms, finely-chopped
  • 1/2 cup green onions, finely-chopped
  • 1/2 cup carrots, shredded or finely-chopped
  • 1/2 cup red bell pepper, minced
  • 1/2 cup yellow or orange bell pepper, minced
  • 2 cloves garlic, minced
  • 2 teaspoons salt or to taste
  • 1 teaspoon black pepper, freshly-ground
  • 1/2 teaspoon white pepper, freshly-ground
  • 1/4 teaspoon cayenne pepper (red pepper)
  • 2 to 3 tablespoons herbs of your choice (such as rosemary, basil, chives, sage, and/or tarragon), minced
  • 1/2 teaspoon ground nutmeg
  • 1 egg
  • 1/2 cup tomato ketchup
  • 2 tablespoons half-and-half cream
  • 2 pounds lean ground beef (hamburger)
  • 3/4 to 1 cup dry bread crumbs
  1. Preheat the oven to 375 degrees F.

  2. In a large frying pan over medium meat, melt the butter; add mushrooms, onion, carrots, red bell pepper, yellow or orange bell pepper, and garlic.  Cook 10 minutes, stirring often, until the moisture from the vegetables has evaporated; set aside to cool.

  3. In a large bowl, combine the salt, black pepper, white pepper, cayenne pepper, fresh herbs, nutmeg, and egg; beat well.  Add the ketchup and half-and-half; blend thoroughly.  Add the ground beef and bread crumbs to the egg mixture.  Then add the cooled vegetable mixture and mix thoroughly with your hands (do not over mix or the loaf will become heavy and tough).  NOTE: If meat mixture is too moist, add additional bread crumbs.

  4. In a large baking dish, form the meat mixture into an oval approximately 4 1/2-inches wide by 1 1/2-inches deep (resembling a long loaf of bread).

  5. Bake 30 to 40 minutes or until meatloaf reaches an internal temperature of 160 degrees F. (do not overcook or it will be dry).  Remove from oven and let the meatloaf rest approximately 15 minutes before serving.

  6. Makes 8 to 10 servings. 

Thermapen Internal Temperature Cooking ChartI get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world.  I only endorse a few products, on my web site, that I like and use regularly.

You can learn more or buy yours at: Super-Fast Thermapen Thermometer.

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Dinner    Meatloaf   

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