meatloaf and vegetable recipe

Written BySheba G Updated On
meatloaf and vegetable recipe
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The Best meatloaf and vegetable recipe

I’m so excited to share this meatloaf and vegetable recipe with you all. I’ve been making it for years, and it’s always a hit with my family and friends.

There’s something about the combination of the savory meatloaf and the fresh, crunchy vegetables that just makes my heart happy. And the best part?

It’s incredibly easy to make, even on a weeknight when time is tight. I love that I can get creative with the vegetables – adding in whatever’s in season or what my kids are particularly fond of – and still end up with a dish that’s both healthy and delicious.

Plus, the leftovers are always a welcome treat for lunch or dinner the next day. Whether you’re looking for a new family dinner idea or a crowd-pleasing dish for your next potluck, this recipe is sure to become a staple in your household.

And don’t even get me started on the health benefits – with lean ground beef, plenty of veggies, and no added sugars, this meal is practically guilt-free.

Herb-Crusted Meatloaf with Roasted Vegetables

Herb-Crusted Meatloaf with Roasted Vegetables

4.8 from 955 votes

A hearty meatloaf topped with a savory herb crust, served with a side of roasted vegetables. This dish is perfect for a comforting family dinner.

Prep Time20 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hr 15 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Meatloaf

500g ground beef
1 onion, finely chopped
2 cloves garlic, minced
1 cup breadcrumbs
1 egg
1 tsp salt
1/2 tsp black pepper
1 tbsp Worcestershire sauce
1 tbsp olive oil

For the Herb Crust

1/2 cup breadcrumbs
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp garlic powder
1 tbsp olive oil

For the Vegetables

2 medium carrots, peeled and cut into sticks
2 medium potatoes, cut into chunks
1 red bell pepper, cut into chunks
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp dried mixed herbs

👨‍🍳Directions

1Preheat the oven to 375°F.
2In a large mixing bowl, combine ground beef, chopped onion, minced garlic, breadcrumbs, egg, salt, black pepper, and Worcestershire sauce.
3Mix well until all ingredients are evenly distributed.
4Form the meat mixture into a loaf shape on a lined baking sheet.
5In a separate bowl, mix breadcrumbs, dried thyme, dried rosemary, garlic powder, and olive oil to create the herb crust.
6Press the herb crust mixture onto the top and sides of the meatloaf.
7Place the meatloaf in the preheated oven and bake for 40-45 minutes, or until the internal temperature reaches 160°F.
8Use a meat thermometer to check the temperature.
9Remove the meatloaf from the oven and let it rest for 10 minutes before slicing.
10While the meatloaf is baking, toss the carrots, potatoes, and bell pepper with olive oil, salt, black pepper, and dried mixed herbs in a large bowl.
11Spread the vegetables evenly on a separate baking sheet.
12Place the baking sheet with the vegetables in the oven and roast for 20-25 minutes, or until the vegetables are tender and lightly browned.
13Stir the vegetables halfway through cooking to ensure even browning.
14Once the meatloaf and vegetables are cooked, slice the meatloaf into 4 even portions and serve each portion with a side of roasted vegetables.

🔧Equipment

Mixing bowl
Baking sheet
Oven
Meat thermometer

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 25g💛Saturated Fat: 9g❤️Cholesterol: 120mg🧂Sodium: 1000mg🌾Total Carbs: 25g🥦Dietary Fiber: 4g🍬Sugars: 5g🥩Protein: 30g

📝Notes

Tips: For a moister meatloaf, add 1/4 cup of milk to the meat mixture. You can also add 1/2 cup of shredded cheese to the herb crust for extra flavor.

Watch Video Of How Herb-Crusted Meatloaf with Roasted Vegetables Works

This meatloaf and vegetable recipe is always a good idea for any occasion – whether it’s a weeknight dinner rush or a special gathering with friends and family.

The leftovers are also super convenient – just store them in an airtight container in the fridge for up to three days or freeze for up to two months.

When reheating, be sure to cook until steaming hot throughout.

❓ Frequently Asked Questions About Herb-Crusted Meatloaf with Roasted Vegetables

Q1: What type of meatloaf mix is best for this recipe?

A1: You can use either beef or turkey meatloaf mix for this recipe. If you’re looking for a leaner option, turkey works beautifully. If you prefer a more traditional flavor, beef is the way to go. Just be sure to choose a mix that’s low in sodium so you can control the seasoning.

Q2: Can I substitute different vegetables in this recipe?

A2: Absolutely! While I love using carrots and zucchini in this recipe, feel free to swap them out for other favorite veggies like bell peppers, onions, or mushrooms. Just adjust the cooking time based on what you add in.

Q3: Do I need to pre-cook the vegetables before adding them to the meatloaf?

A3: Nope! Simply chop them up and add them right into the meat mixture. The heat from the oven will cook them perfectly throughout.

Q4: Can I make individual servings of this recipe?

A4: Yes! This recipe makes great individual portions – simply shape the meat mixture into smaller loaves or patties and bake until cooked through.

Q5: Is this recipe gluten-free?

A5: Yes! As long as you choose gluten-free breadcrumbs (or omit them altogether), this recipe is safe for those with gluten intolerance or sensitivity.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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