Vegetable-Stuffed Meat Loaf
Submitted by annl
Vegetable stuffed meat loaf with shredded carrot and potato tucked inside lean ground beef, slow cooker friendly with a ketchup mustard glaze. The classic comfort dinner with a hidden vegetable surprise.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
9 hrsThis vegetable stuffed meat loaf does what no traditional meat loaf can: it sneaks vegetables into the middle so even the pickiest eaters at the table get their carrots and potatoes without complaint. Two thin patties of seasoned ground beef sandwich a layer of sautéed shredded carrot and potato, sealed at the edges so the filling stays put through the long slow cook.
The slow cooker is the trick here. Foil strips crisscrossed under the meat work as a sling, lifting the finished loaf out cleanly when it’s done. Without them, you’re scooping a fragile loaf out of a deep crock with two spatulas and praying.
A simple ketchup and mustard glaze brushed on for the last 30 minutes gives the top that sweet-tangy bark that defines a proper meat loaf.
Pro Tips
- Pre-cook the carrot and potato shreds. Raw shredded vegetables release water in the slow cooker and you end up with soggy meat loaf.
- Press the meat edges hard to seal the seam. A weak seam means the filling escapes during cooking and the loaf falls apart.
- Don’t skip the foil sling. It’s the difference between a clean transfer to a platter and a meatloaf disaster.
- Let the loaf rest 5 minutes after slicing. Cutting straight from the cooker collapses the layered structure.
Variations
- Stir ½ cup grated cheddar into the carrot-potato filling for a cheesy stuffed version.
- Swap the ketchup-mustard glaze for barbecue sauce or a brown sugar-balsamic mix.
- Use ground turkey or a 50/50 beef-pork blend for a different flavor profile and slightly leaner finish.
Ingredients
Directions
In a small skillet cook carrot and potato in hot oil until tender, stirring occasionally.
In a medium mixing bowl combine egg and milk.
Stir in bread crumbs, parsley, onion salt, garlic powder, and pepper.
Add ground meat and mix well.
Crisscross three 18×2-inch foil strips atop a sheet of waxed paper.
In the center of the foil strips pat half of the meat mixture into a 5 -inch circle.
Spread carrot mixture on meat circle to within ½ inch of edges.
On another sheet of waxed paper, pat remaining meat mixture into a 6 inch circle.
Invert atop the first circle.
Remove paper.
Press edges of meat to seal well.
Bringing up foil strips, transfer meat to a crockery cooker.
(Leave Foil strips under meat during cooking).
Press meat away from sides of the cooker.
Cover; cook on low-heat setting for 9½ to9½ hours or on high-heat setting for 9½ to 4 hours.
In a bowl combine ketchup and mustard.
Spread over meat.
Cover; cook on low-heat or high-heat setting for additional 30 minutes.
Using the foil strips, transfer meat loaf to a platter; discard the foil strips.
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