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–+ servings
Light Barbecue Meatloaf With Confetti Vegetables

Light Barbecue Meatloaf With Confetti Vegetables

Gretel Shaw
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.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 8 people
Calories 292 kcal

Ingredients
 
 

  • Raw meat mince1 ¼ pounds ground beef (minced beef) - lean
  • decanter of milk½ cup milk
  • chicken egg2 large eggs
  •  
    1 tablespoon yellow mustard
  • bottle of sauce1 cup BBQ sauce (barbecue sauce) - divided (½ cup in mixture, ½ cup on top)
  • Bottle with hot chili pepper sauce and fresh tabasco peppers1 teaspoon Tabasco - to taste
  •  
    2 teaspoons barbecue seasoning
  • ground cumin½ teaspoon cumin
  • wooden bowl of salt1 teaspoon salt
  • Ground black pepper pile, paths, top½ teaspoon ground black pepper
  • Fine breadcrumbs, also breading or crispies in wooden bowl½ cup breadcrumbs - plain dry
  • parsley on white background2 tablespoons parsley - Italian, finely chopped
  • Vegetable oil5 sprays vegetable oil
  • Isolated yellow bell peppers½ cup yellow bell peppers (yellow capsicum) - sweet, chopped
  • Red Onion½ cup red onion - chopped
  • Celery isolated on white background. top view½ cup celery - chopped
  • garlic1 clove garlic - minced
  • Vegetable oil1 teaspoon vegetable oil
  • wooden bowl of salt½ teaspoon 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
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