Stuffed Veggie Meatloaf

Name: Stuffed Veggie Meatloaf
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 1 cup diced bell peppers; 1 cup grated zucchini; 1 cup grated carrots; 1 cup cooked quinoa; 1 cup breadcrumbs; 1/4 cup ground flaxseed; 1/4 cup fresh parsley, chopped; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; Salt and pepper to taste; 1/2 cup vegetable broth; 1 cup crushed tomatoes; 1 tablespoon olive oil; 1 clove garlic, minced; 1/2 teaspoon sugar; Salt and pepper to taste

Highlighted under: Everyday Simple Recipes

I absolutely love trying new vegetarian dishes, and this Stuffed Veggie Meatloaf has become a favorite in our household. The blend of textures and flavors from the vegetables and spices creates a savory delight that surprises everyone at the table. Not only is it a healthier option, but it’s also packed with nutrients. Perfectly complemented by a rich tomato sauce, this meatloaf is great for a family dinner or meal prep for the week. I can’t wait for you to give it a try!

Created by

Emily

Last updated on 2026-01-23T23:13:28.834Z

When I first attempted to make this Stuffed Veggie Meatloaf, I was taken aback by how well the vegetables melded into the loaf. I used a mix of bell peppers, zucchini, and carrots, which not only provided vibrant color but also a satisfying crunch. The trick was in the binding; I used breadcrumbs and flaxseed meal to hold everything together, giving it a delightful texture.

What really set this dish apart was the herb blend I created. A pinch of thyme and oregano turned it into a savory masterpiece, complemented by a hearty tomato sauce on top. I learned that resting the meatloaf for a few minutes after baking ensures it maintains its shape for presentation. Trust me, it’s worth the wait!

Why You Will Love This Recipe
A hearty and fulfilling meal packed with wholesome veggies
Perfectly balanced flavors that appeal to both vegetarians and meat-lovers
Versatile—great for weeknight dinners or fancy gatherings

Understanding the Ingredients

The blend of vegetables in this Stuffed Veggie Meatloaf is what gives it its hearty texture and rich flavor. Diced bell peppers bring a sweet crunch, while grated zucchini and carrots add moisture and natural sweetness. If you're short on some veggies, feel free to substitute with shredded cabbage or even finely chopped mushrooms for that umami kick.

Cooked quinoa serves as a fantastic binder, not only enhancing the nutritional profile but also adding protein. It's crucial to let the quinoa cool before mixing it with the other ingredients to prevent the loaf from becoming mushy. The ground flaxseed acts as an egg replacement, helping to bind everything together while providing healthy omega-3 fatty acids.

Baking Techniques

When shaping the meatloaf, make sure to press the mixture down firmly into the loaf pan. This helps prevent it from crumbling during baking. A loaf pan is beneficial not only for its shape but also for maintaining moisture as it cooks. If you notice the edges of your meatloaf getting too brown, you can tent it with foil halfway through the baking process to ensure even cooking.

The tomato sauce not only adds moisture but also enhances the flavor of the meatloaf. Cooking the sauce on medium heat until it thickens implies you've melded the flavors together beautifully. A spoonful of sugar balances the acidity of the tomatoes, creating a well-rounded sauce that you’ll want to drizzle generously over each slice.

Ingredients

Gather these ingredients to begin preparing your Stuffed Veggie Meatloaf:

For the Meatloaf

1 cup diced bell peppers
1 cup grated zucchini
1 cup grated carrots
1 cup cooked quinoa
1 cup breadcrumbs
1/4 cup ground flaxseed
1/4 cup fresh parsley, chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Salt and pepper to taste
1/2 cup vegetable broth

For the Tomato Sauce

1 cup crushed tomatoes
1 tablespoon olive oil
1 clove garlic, minced
1/2 teaspoon sugar
Salt and pepper to taste

Instructions

Follow these steps to prepare your Stuffed Veggie Meatloaf:

Preheat the Oven

Preheat your oven to 375°F (190°C).

Prepare the Vegetables

In a large bowl, combine the diced bell peppers, grated zucchini, and grated carrots.

Mix the Ingredients

Add the cooked quinoa, breadcrumbs, ground flaxseed, parsley, thyme, oregano, salt, and pepper to the bowl. Stir in the vegetable broth until well combined.

Shape the Meatloaf

Transfer the mixture to a loaf pan, shaping it neatly. Press down to ensure it holds together.

Make the Tomato Sauce

In a saucepan, heat olive oil and sauté the minced garlic until fragrant. Add crushed tomatoes, sugar, salt, and pepper, cooking for 10 minutes.

Bake

Pour the tomato sauce over the meatloaf and bake for 45 minutes.

Rest and Serve

Let the meatloaf rest for 10 minutes before slicing. Serve warm with extra sauce on the side.

Pro Tips

For extra flavor, consider adding some grated cheese to the filling or mixing in different veggies based on what's in season.

Storing and Reheating

After enjoying your Stuffed Veggie Meatloaf, cool any leftovers to room temperature before storing in an airtight container. It can be refrigerated for up to four days. For longer storage, consider slicing the meatloaf and wrapping individual portions in plastic wrap before placing them in a freezer-safe bag; this allows you to thaw only what you need later.

When reheating, the best method is to gently warm it in the oven at 350°F (175°C) for about 20 minutes, covered with foil to retain moisture. Alternatively, microwave portions for about 2-3 minutes on high, checking to ensure it's heated evenly without drying out.

Serving Suggestions

Serve this Stuffed Veggie Meatloaf with a side of mashed potatoes or a fresh greens salad. The creaminess of mashed potatoes contrasts wonderfully with the hearty texture of the meatloaf, while a refreshing salad adds brightness to the meal. For an extra flavor boost, drizzle some balsamic glaze over the finished plate.

For a fun twist on leftovers, consider turning slices into a hearty sandwich. Layer meatloaf slices on whole grain bread with fresh greens, sliced tomatoes, and your favorite condiment. This not only makes for a delicious lunch option but also gives a second life to your veggie meatloaf!

Questions About Recipes

→ Can I make this meatloaf ahead of time?

Yes, you can prepare it a day in advance and store it in the refrigerator before baking. Just cover it tightly.

→ What can I substitute for quinoa?

You can use cooked rice or lentils as a substitute if you don’t have quinoa on hand.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze the meatloaf?

Absolutely! Wrap it tightly in plastic wrap and foil, and it will stay good in the freezer for up to 3 months.