I’ve been a fan of meatloaf since I was a kid, but as I’ve grown older and changed my eating habits, I’ve wondered if meatloaf is actually all that healthy – a bunch of meat for dinner?

But, since I like meatloaf so much, I decided to try and make it on the healthier side. I added a bunch of veggies and when paired with a side of veggies or a salad, I approve of this as a healthy dish!

It’s gotten rave reviews from everyone who’s tried it so far – so go ahead and give it a try!

Healthy Veggie Meatloaf Recipe


  • 1 large onion, diced
  • 1 large bell pepper, any color, diced
  • 4 stalks asparagus, diced
  • 1 cup shredded carrots
  • 1 tablespoon organic extra-virgin olive oil
  • 5 tablespoons organic ketchup, divided
  • 2 tablespoons organic Worcestershire sauce
  • 1 tablespoon whole-grain mustard
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 large egg, lightly beaten
  • ¾ cup dry oatmeal
  • 2 pounds lean (90% or leaner) ground beef


Active time: 30 minutes // Ready in 1 h 30 min

  1. Preheat oven to 375°F. Coat a large rimmed baking sheet with tin foil (or see Loaf Pan Variation).
  2. Chop and then pulse onion, bell pepper, asparagus, and carrots in a food processor until finely chopped. (Or finely chop them with a knife.)
  3. Heat oil in a large nonstick skillet over medium-high heat. Add the vegetables and cook, stirring occasionally, until tender and most of the liquid has evaporated, 5 to 10 minutes. Transfer to a large bowl and let cool for 10 minutes.
  4. Add 2 tablespoons ketchup, Worcestershire, mustard, paprika, garlic powder, salt and pepper to the vegetables; stir to combine. Stir in egg and breadcrumbs. Add ground beef and with clean hands gently knead the vegetable mixture into the meat; do not overmix. Pat the meat mixture into a loaf shape (about 12 by 5 inches) on the prepared baking sheet. Spread the remaining 3 tablespoons ketchup on top.
  5. Bake the meatloaf until an instant-read thermometer inserted in the center registers 165°F, about 45 minutes. Let rest for 10 minutes before slicing.
  • Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Let stand at room temperature while oven preheats; bake until an instant-read thermometer registers 165°F, about 1 hour.
  • Tip: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. To make dry breadcrumbs, spread coarse or fine breadcrumbs on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about ½ cup fresh breadcrumbs or about ⅓ cup dry breadcrumbs.
  • Loaf Pan Variation: If you want a more uniform-shaped “loaf” you can bake your meatloaf in a 9-by-5-inch loaf pan instead of on a baking sheet. Coat the pan with cooking spray, pat the meatloaf mixture into the pan and cover with the topping. Bake for about 1 hour. Let stand for 10 minutes in the pan before slicing.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.