Garden-Style Meat Loaf

Our Loaf Pan makes this veggie meat loaf exceptionally juicy.


  • 1 small onion, finely chopped
  • 2   celery stalks, finely chopped
  • 1 large carrot, shredded
  • 2   garlic cloves, pressed
  • 2 pounds lean ground beef
  • 1/2 cup rolled oats
  • 2   eggs
  • 3/4 cup chili sauce, divided
  • 2 teaspoons dried thyme leaves
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper


  1. Preheat oven to 375°F. Chop onion and celery with Food Chopper. Grate carrot into short strips with Veggie Strip Maker. Using Garlic Press, press garlic into Classic Batter Bowl. Add onion, celery, carrot, ground beef, oats, eggs, 1/4 cup of the chili sauce, thyme, salt and pepper; mix lightly but thoroughly. Shape meat mixture into loaf in Stoneware Loaf Pan. Bake 1 hour. Spoon the remaining 1/2 cup chili sauce over meat loaf. Bake an additional 10 minutes or until meat is no longer pink in center of loaf and internal temperature of the meat loaf reaches 160°F. Remove from oven. Let stand 10 minutes before slicing to serve.


  • 8  servings

Nutrients per serving:

Approximately 270 calories and 12 grams of fat per serving

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