Tried-And-True Sneakloaf Recipe

Increase your vegetable intake with this veggie-rich meatloaf recipe, and get closer to consuming 10 servings of produce per day.

| January/February 2020

meatloaf
Photo by Adobe Stock/filirochla

Here’s a recipe that helps sneak lots of mixed produce into a simple meatloaf. I began making this for my veggie-phobic toddler, and now it’s a favorite dish in my family. Use it to get in some extra vegetables for yourself, or for reluctant family members.

Ingredients:

  • 1⁄2 onion, diced
  • 1⁄2 red bell pepper, finely chopped
  • 2 tablespoons olive oil
  • 2 cups mixed vegetables, such as broccoli, chard, carrots, peppers, or zucchini, blended until finely chopped 
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 2 pounds ground bison, turkey, or pork
  • 3 eggs, whisked
  • 1⁄2 cup barbecue sauce or ketchup

Instructions:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Sauté the onion and pepper over medium heat in a saucepan with olive oil until just tender. Gently stir in the mixed vegetables, garlic, and spices, and then remove the saucepan from the heat, and set aside.  
  3. Combine the ground meat and eggs in a large bowl, and mix together with your hands. Add the vegetables, then mix them into the meat until they’re well-incorporated.
  4. Shape the mixture into a loaf, and center it in a loaf pan. It should be a little smaller than the size of the pan; you may need two pans for this. Pour the barbecue sauce or ketchup over the top and sides of the meatloaf.                               
  5. Cook for 60 to 75 minutes. If you use a meat thermometer, the internal temperature of the meatloaf should reach 155 degrees. Avoid overcooking! Remove the meatloaf from the oven and allow it to cool for about 10 minutes before slicing. This allows the egg to firm up a bit and prevents the meatloaf from crumbling. To serve, add extra ketchup, barbecue sauce, or a sauce of your own choosing.

For more information on getting 10 servings of produce per day:


Aimee Gallo has had a passion for nutrition for more than 20 years. As a functional nutritionist and certified professional trainer, Aimee works with clients all over the country. Visit her website at Vibrance Nutrition.  






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