In honour of my grandmother, and in an attempt to use those odds and ends in my kitchen, I came up with this lovely recipe for Light Barbecue Meatloaf with Confetti Vegetables. Feel free to switch up the veggies to use whatever you have on hand.
Light Barbecue Meatloaf With Confetti Vegetables
This light barbecue meatloaf with confetti vegetables is a special recipe you can serve on rare occasions. This is filled with veggies that will keep you satisfied.
Ingredients
1 ¼ pounds ground beef (minced beef) - lean
½ cup milk
2 large eggs- 1 tablespoon yellow mustard
1 cup (affiliate link)BBQ sauce (barbecue sauce) - divided (½ cup in mixture, ½ cup on top)
1 teaspoon Tabasco - to taste- 2 teaspoons barbecue seasoning
½ teaspoon (affiliate link)cumin
1 teaspoon (affiliate link)salt
½ teaspoon (affiliate link)ground black pepper
½ cup (affiliate link)breadcrumbs - plain dry
2 tablespoons parsley - Italian, finely chopped
5 sprays (affiliate link)vegetable oil
½ cup yellow bell peppers (yellow capsicum) - sweet, chopped
½ cup red onion - chopped
½ cup celery - chopped
1 clove (affiliate link)garlic - minced- 1 teaspoon (affiliate link)vegetable oil
- ½ teaspoon (affiliate link)salt
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Grease a loaf pan using a cooking spray and set aside.
- Mix the milk, eggs, mustard, Tabasco, and barbecue sauce in a large bowl. Stir in the breadcrumbs, spices, salt, and pepper. Set aside while preparing the vegetables.
- In a large sauté pan, heat your vegetable oil over medium heat. Sweat the bell pepper, onion, and celery for five minutes. Cook the garlic and salt and cook for another two minutes. Vegetables should be softened but not brown. Set aside to cool.
- Mix the ground beef and cooled vegetables into the breadcrumb mixture gently. Do not overmix. Pour the meat and vegtable mixture into the loaf pan and bake for 30 minutes.
- Remove the meatloaf and spread the last ½ cup of barbecue sauce over the top. Return the meatloaf to the oven and continue baking until the internal temperature is 165 degrees, about 20 minutes.
- Remove the cooked meatloaf from the oven and allow it to cool for half an hour before slicing and serving.
Nutrition
Calories: 292kcalCarbohydrates: 23gProtein: 17gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 97mgSodium: 965mgPotassium: 419mgFiber: 1gSugar: 14gVitamin A: 341IUVitamin C: 20mgCalcium: 84mgIron: 3mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
