Veggies in meatloaf was one of my favourite things growing up. Vegetable and Potato Stuffed Meatloaf is made from the regular seasoned ground beef we all know and love but the inside is filled with seasoned vegetables and hash browns. My Mom would make this as a regular sized meatloaf, and as a Mom now, I wanted to recreate this for my kids. After trial and error I found the best way to keep the veggies and potatoes inside, is to make the meatloaf in a muffin tin! This has the added benefit of cutting the cooking time to only 25 minutes (regular meatloaf is a hour or more). So a smidge more prep time but way less time in the oven.
Ingredients for Meatloaf with Veggies
- Ground Beef
- Bread Crumbs
- White Vinegar
- Brown Sugar
- Garlic Powder
- Onion Powder
- Diced Hashbrowns
- Frozen mixed vegetables (peas, carrots, corn etc)
How to make meatloaf with vegetables and potatoes inside
- Season the ground beef and add the eggs, milk, breadcrumbs and ketchup. mix really well!
- Season and Sauté the veggies and hash browns. set aside.
- Coat a muffin tin with canola oil. Unless you have proper parchment paper liners. I think its really helpful to use PARCHMENT paper muffin tin liners- I found regular ones don't hold up though so if you don’t have parchment paper just liberally spray with cooking oil.
- Scoop 12 portions of the meat mixture into the muffin tin. you will have some leftover which is good you want that for the tops.
- Use your fingers to make a hole in the middle of each of the meat portions while at the same time keeping the sides and bottom the same thickness.
- scoop about 2 tablespoons of filling into each tin.
- top with remaining meat. taking care to seal each top the sides.
- mix glaze. brush glaze on each muffin
How to Freeze Stuffed Meatloaf:
- Defrosting: For best results, defrost before reheating. Then just pop them back into the muffin tins cover with foil and reheat at 350°F for 20 minutes.
- Freezing Cooked: After cooling, pack your mini meatloaves in freezer bags and remove as few or as many as you need anytime you want a convenient meal or snack.
- Freezing Raw: You can also freeze mini meatloaf raw for cooking later. Place the pan filled with the meatloaf in the freezer to harden. When hardened, transfer into freezer bags or containers.
FAQ about stuffing Meatloaf:
I haven't tested this. my guess is yes but with some prep. you would want to cook out as much of the moisture from these before stuffing them inside.
Yes! I wrote a whole section on this.
I use bodacious ketchup that I was gifted from Honey Bunny and Peace River Honey. Bodacious Tomato Ketchup is manufactured in the Honey Bunny Inc. facility in northern Alberta, Canada. This ketchup is sure to stand out on any kitchen table in its unique stand up pouch. The product is sweetened with organic honey from Honey Bunny Inc.. Bodacious Tomato Ketchup is gluten-free. The real tomato taste is sure to have even the pickiest eaters coming back for more. head to their site if you want to source this ketchup.
More Easy Recipes
Here are some more family friendly meals with ground beef!
This recipe was built upon the same seasonings as the Meatloaf recipe from Natasha's Kitchen.
Vegetable and Potato Stuffed Meatloaf
- 2 Pounds Lean Ground Beef
- 1 Medium Onion Finely Diced
- 3 Cloves Garlic Minced
- ½ Teaspoon Parsley
- ½ Teaspoon Basil
- ½ Teaspoon Oregano
- ½ Teaspoon Smoked Paprika
- ½ Teaspoon garlic powder
- ½ Teaspoon onion powder
- 1½ Teaspoons Table salt
- ¼ Teaspoon Black Pepper
- 1 Cup Diced Hash browns
- 1 Cup Mixed Vegetables frozen, (corn,pea, carrot etc mix)
- ¼ teaspoon Pepper
- ¼ teapsoon Salt
- ¼ teaspoon Paprika
- ¼ teaspoon Oregano
- ¾ Cup ketchup
- 1 ½ Teaspoons white vinegar
- 2 Tablespoons brown sugar
- If unable to use parchment paper liners, spray a standard size 12 count muffin tin with cooking spray.
- preheat the oven to 400°F
Make the Meat
- In a large bowl, mix the meat with the seasonings, ketchup, bread crumbs and milk. Using your hands, mix together until well combined.
Make The Stuffing
- In a frying pan, heat the hashbrowns with the mixed vegetables and seasonings. You don’t have to cook this long the main goal is to heat it up so it’s not going into the meat frozen.
Make the Glaze
- Mix the ketchup, vinegar and sugar until combined.
- scoop 12 even portions into the muffin tins. This should just come to the top. You will have some meat left over which is good. You will use this as the top of the muffin.
- make a well in the Center of each meat scoop. Use this as an opportunity to form the sides and bottom into an equal thickness.
- Divide the filling into each well. It’s about 2-3 tablespoons per “muffin”
- top each muffin with the remaining meat. Taking care to pinch the top to the sides to create a seal.
- brush the top of each muffin with the glaze
- Preheat oven to 400°F Bake for 25 minutes or until the internal temperature reaches 170°F If you have leftover glaze you can apply it during the last 5 minutes of cooking.
- If you didn’t use parchment liners, run a knife around each “muffin” before removing it .