• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Foodle Club

  • Recipe Index
  • All Recipes (date order)
  • Convert grams to cups
  • How to guides
  • Collections
  • About
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • All Recipes (date order)
  • Convert grams to cups
  • How to guides
  • Collections
  • About
  • Mobile Menu

    • Facebook
  • ×
    • Slices of chocolate loaf cake with a covering of chocolate.
      Chocolate ice cream loaf cake
    • Sliced pot roast of brisket on a serving platter, garnished with rosemary, with potatoes and carrots on the side.
      Braised brisket pot roast with tasty capsicum gravy
    • A dish of meatballs in curried onion sauce on a table next to a bowl of peas and a dish of rice.
      South African-style curried meatballs - oven-baked in rich gravy
    • A cream scone cut in half, spread with butter and topped with strawberry compote.
      Strawberry cream scones - no butter needed
    • A collage of 9 of the recipies featured in this dinner pie collection.
      23 Dinner pie recipes - easy to make, delicious to eat
    • A slice of baked yoghurt cheesecake on a plate, topped with blueberry compote.
      Easy baked yoghurt cheesecake with blueberry compote
    • A white dinner plate with minced beef hash, baked beans and a side of green salad.
      Easy minced beef hash - old-fashioned comfort food
    • A collage of varrious pasta dishes.
      24 pasta recipes with a twist - quick suppers and simple salads
    • A slilver cake dish filled with choc chip meringue cookies.
      Crispy choc chip nut meringue cookies
    • A crispy pork hock on a pile of mashed potatoes, surrounded with gravy on a white plate.
      Crispy oven-baked pork hocks with red wine gravy
    • A forkful of risotto alla Milanese being lifted from a serving dish.
      Simple risotto alla Milanese - made without wine
    • A blue serving dish with beef osso buco garnished with parsley.
      Rich and tender boneless beef shin osso buco
    Home » Recipes » Meatball and meatloaf recipes

    Juicy meatloaf with hidden vegetables

    Published: Aug 2, 2021 · Modified: Jun 2, 2024 by VJ · This post may contain affiliate links · 4 Comments

    Jump to recipe

    This juicy meatloaf has got to be the most flavourful meatloaf I've ever eaten. It's covered with a saucy glaze and packed with hidden vegetables that will fool even the fussiest eater. What's more, it freezes like a dream, so you can save any leftovers (what leftovers?) for those days when you don't feel like cooking.

    Slices of meatloaf on a bed of pasta, smothered with delicious marinara sauce.

    This meatloaf can be served on a bed of creamy mashed potatoes, but my favourite way to serve it is over pasta, covered with a helping of delicious homemade marinara sauce.

    Jump to:
    • The juiciest meatloaf
    • How to make it
    • Marinara sauce
    • Tips and FAQ for the juiciest meatloaf
    • Save for later
    • Relatd recipes
    • 📋The recipe

    The juiciest meatloaf

    This juicy meatloaf is a quick and easy meal that you can throw together in no time and then just leave it in the oven to cook away. It's perfect for when you want a healthy, comforting meal for the family, but you don't want to spend hours in the kitchen.

    I've packed this meatloaf with lots of grated vegetables so for those of you with picky eaters who turn up their noses at the slightest sniff of a vegetable I think you are going to love it. The vegetables are grated before being added to the meatloaf mixture, and they cook away to almost nothing but leave the meatloaf beautifully moist and juicy.

    The meatloaf is also covered with a beautifully sticky glaze before it goes into the oven. The glaze serves 2 functions - it helps prevent the meatloaf from forming a hard crust on top, and it also provides lots of extra taste.

    This is the second meatloaf recipe I've posted. The first one was for my meatloaf wrapped in bacon which is just as juicy but takes a bit more effort to make. The recipe I'm posting today takes only 10 minutes to prepare, and then you pop it in the oven and let it bake away.

    If you'd like to cover this meatloaf with my marinara sauce, I've included the recipe for that too, further down the post.

    A plate of meatloaf and spaghetti covered in tomato sauce.

    How to make it

    **You can get the complete list of ingredients and full instructions for making this juicy meatloaf on the printable recipe card at the end of this post**

    This recipe will serve 4 people.

    Ingredients

    First of all, prepare your ingredients.

    Ingredients for making a meatloaf.
    • Beef mince - I like to use beef mince with no more than a 12% fat content, any higher than that and your meatloaf will end up swimming in a greasy pool in the baking dish. If you prefer you can use half beef mince and half pork mince instead of just beef.
    • For the vegetables, I've used grated zucchini/courgettes, carrots and onion. I normally just grate them on the large holes of a box grater/cheese grater. If you'd like to make your vegetables even smaller, you could whizz them around in a food processor fitted with the metal 'S'-blade.
    • To add bulk and help the meatloaf hold together you will need a couple of slices of bread soaked in milk. If you are using crusty bread you might like to remove the crusts first, but if you are just using sliced sandwich bread it's fine to leave the crusts on. For a more intense flavour, you could soak the bread in chicken or beef stock instead.
    • An egg - which helps with the binding.
    • Worcestershire sauce - for flavour.
    • And then the spices and seasonings - paprika, salt and pepper.
    • Finally, for the glaze, you will need red wine vinegar, tomato sauce (ketchup), and brown sugar. The glaze is spread onto the meatloaf before it goes into the oven.

    What to do

    Once all the ingredients are prepared, assembling the meatloaf is simplicity in itself.

    You will need a 4" x 8" non-stick loaf tin (10cm x 20cm).

    Meatloaf ingredients in a mixing bowl.

    Place the meat, grated vegetables, egg and spices into a mixing bowl. Squeeze the bread to remove any excess milk and add that. Then get your hands in and mix well until thoroughly combined.

    A raw meatloaf with hidden vegetables in a baking dish lined with baking parchment.

    Press the mixture into the loaf tin. I don't bother greasing mine, but if you are worried about the meatloaf sticking to the pan you could rub it with a little oil first, or line it with baking parchment. Press down firmly on the mixture to ensure it will all stick together as it bakes.

    A meatloaf covered with glaze before being baked.

    Place the ingredients for the glaze into a small saucepan and stir over a gentle heat until the sugar has dissolved.

    Spread the glaze over the top of the meatloaf and then cover the baking pan with a sheet of tinfoil.

    A meatloaf removed from the oven, cooling on a wooden plank.

    Bake in a preheated oven (180C/360F) for 30 minutes, then remove the tinfoil and bake for a further 20 minutes. If you have a meat thermometer, the internal temperature should be 71C/160F.

    Once the meatloaf has cooked, leave it to stand for 5 minutes before slicing.

    Cut into slices and serve either on a bed of mashed potatoes or on a pile of spaghetti or tagliatelle.

    If you'd like to cover your meatloaf with my marinara sauce, here's how to make it.

    Marinara sauce

    You'll need these ingredients.

    Ingredients for marinara sauce.
    • Tomato passata - this is sold in cartons or bottles in the UK. Passata is made with whole tomatoes that have been processed and then sieved to remove the pips and any bits of skin. The result is a smooth, thick tomato sauce - not to be confused with tomato ketchup.
    • Shallots - these have a much milder, sweeter taste than normal red, white or yellow onions. If you don't have shallots, a red onion would be the next best option.
    • Mixed herbs - sometimes called Italian herbs. This is just a mixture of rosemary, oregano, basil and thyme.
    • Garlic - you can use fresh garlic which has been finely minced, or ready crushed garlic from a jar.
    • Sugar (not pictured) - I always add a small amount of sugar when I cook with tomatoes as I think the sweetness of the sugar helps bring out the flavour of the tomatoes.
    • Salt - optional - but I like to add a small amount for extra flavour.
    Onions frying in a saucepan.

    Peel and finely chop the shallots, and peel and crush the garlic. Aim to get the shallots to be about the size of a grain of cooked rice. You can do this in a food processor or use a sharp knife. If using a food processor, be careful not to over-process.

    Fry the onions and garlic with the herbs, in a little sunflower oil. Use a low heat and let them sweat slowly. Take care not to let them brown - the onions will turn translucent when they are ready.

    Tomato passata and spices added to the onions in a saucepan.

    Now add the passata, a teaspoon of sugar, and salt to taste. Turn the heat down as low as possible, cover the saucepan with a lid and leave to simmer for about half an hour until the sauce has thickened.

    Serve spooned over the meatloaf.

    Slices of meatloaf arranged on a bed of pasta and covered with marinara sauce, on a serving platter.

    If you'd like to be notified of new recipes, why not subscribe to my newsletter? To say thank you, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

    Tips and FAQ for the juiciest meatloaf

    Why do you cover it with tin foil for the first 30 minutes?

    Covering with tin foil for the first half of the cooking period helps keep the moisture in, which results in a juicier meatloaf. Once the meatloaf is partially cooked, we remove the tinfoil to give the meatloaf time to firm up.

    Does this meatloaf freeze well?

    Yes, it freezes perfectly. You can either freeze leftovers or double up on the recipe, make two meatloaves and freeze one for another day (great energy saver).
    I pack mine into plastic (or Tupperware) containers and freeze for up to 4 months.
    To use, defrost in the refrigerator and reheat in the microwave on full power for 2-minute blasts. Depending on how much meatloaf you are heating this may take up to 3 blasts.
    Alternatively, you could place the defrosted meatloaf on a baking tray, cover it with tin foil to prevent it from drying out and heat it in the oven (180C/360F) for about 10 minutes until piping hot.

    You can also freeze the unbaked meatloaf. In this case, I would assemble the meatloaf in a disposable aluminium baking dish before freezing. Then, when ready to use, allow to defrost in the refrigerator and bake in the oven, following the recipe instructions.

    If you make the marinara sauce, you can freeze leftovers in a plastic bag for up to 6 months. To use, tip the frozen sauce into a saucepan and heat gently until it defrosts, then increase the heat to allow the sauce to boil.

    Should I fry the vegetables before adding them to the meatloaf mixture?

    This is a matter of preference - the grated raw vegetables cook perfectly well in the time it takes the meatloaf to cook, and I like the bits of vegetables to be visible.
    If you are really trying to hide the vegetables in the meatloaf, you can certainly saute them in a little sunflower oil and allow them to cool before adding to the meatloaf. Softening the vegetables in oil will certainly help to make them less visible in the finished dish.

    What other vegetables do you suggest using?

    You can use any vegetable really, so long as you grate or chop them really finely.
    Why not add grated potato, very finely diced celery or mushrooms, or even chopped cauliflower or broccoli?
    Just keep to the proportions given in this recipe - for each 4oz (110g) of beef, you should add ½ cup of vegetables.
    Don't exceed this ratio or you may find your meatloaf will fall apart.

    Save for later

    If you would like to make this juicy meatloaf, why not pin the recipe to one of your Pinterest boards so that you can find it easily later? Just click on the image below.

    Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

    Relatd recipes

    You can find similar recipes on my meatballs and meatloaf recipes page. Here are a few you may enjoy:

    • A cross-section view of a chicken and bacon meatloaf, showing the ham and cheese inside.
      Chicken and bacon meatloaf with ham and cheese
    • Two meatball wellingtons on a bed of marinara sauce with one cut open to show the inside.
      Meatball wellingtons with marinara sauce
    • Spicy meatballs in homemade tomato sauce on a bed of spaghetti.
      Spicy meatballs in homemade tomato sauce
    • A helping of meatball stroganoff on a bed of tagliatelle.
      Creamy meatball stroganoff with mushrooms

    📋The recipe

    Slices of meatloaf on a bed of pasta, smothered with delicious marinara sauce.

    Juicy meatloaf with hidden vegetables

    This juicy meatloaf has got to be the most flavourful meatloaf I've ever eaten. It's covered with a saucy glaze and packed with hidden vegetables that will fool even the fussiest eater. What's more, it freezes like a dream, so you can save any leftovers (what leftovers?) for those days when you don't feel like cooking.
    Recipe by: Veronica
    Main Course
    Americn, British
    Calories 299
    Prep 10 minutes minutes
    Cook 50 minutes minutes
    Total Time 1 hour hour
    Servings: 4 people
    Print Pin Comment Bookmark Saved!
    Prevent your screen from going dark
    5 from 1 vote

    (Click the stars to rate this recipe)

    Equipment

    • 4" x 8" loaf tin
    • Mixing bowl
    • Box grater

    Ingredients

    • 1 lb (450g) beef mince (ground beef) 12% fat content
    • 1 medium onion grated
    • 1 cup zucchini/courgettes grated
    • ½ cup carrots grated
    • 1 large egg
    • ½ cup milk
    • 2 slices bread crusts removed if preferred
    • 2 tablespoon Worcestershire sauce
    • 2 teaspoon paprika
    • 1 teaspoon salt or to taste
    • ½ teaspoon black pepper or to taste

    For the glaze

    • 1 tablespoon brown sugar
    • 3 tablespoons tomato sauce (ketchup)
    • 2 tablespoons red wine vinegar

    Marinara Sauce

    • 2 cups (480ml) tomato passata
    • 6 small shallots
    • 1 teaspoon dried mixed herbs
    • 2 cloves garlic
    • 2 teaspoon sugar
    • salt to taste

    Instructions

    • Preheat the oven to 180C/360F
    • Place the meat, grated vegetables and spices into a mixing bowl. Give the bread a squeeze to remove any excess milk and add that. Then get your hands in and mix well until thoroughly combined.
      1 lb (450g) beef mince (ground beef), 1 medium onion, 1 cup zucchini/courgettes, ½ cup carrots, 1 large egg, ½ cup milk, 2 slices bread, 2 tablespoon Worcestershire sauce, 2 teaspoon paprika, 1 teaspoon salt, ½ teaspoon black pepper
    • Press the mixture into a non-stick baking pan. I don’t bother greasing mine, but if you are worried about the meatloaf sticking to the pan you could rub it with a little oil first. Press down firmly on the mixture to ensure that it will all stick together as it bakes.
    • Place the ingredients for the glaze into a small saucepan and stir over a gentle heat until the sugar has dissolved.
      1 tablespoon brown sugar, 3 tablespoons tomato sauce (ketchup), 2 tablespoons red wine vinegar
    • Spread the glaze over the top of the meatloaf and then cover the baking pan with a sheet of tinfoil.
    • Bake in a preheated oven for 30 minutes, then remove the tinfoil and bake for a further 20 minutes. If you have a meat thermometer, the internal temperature should be 71C/160F.
    • Once cooked, leave to stand for 5 minutes, then turn out onto a serving dish before slicing.

    Marinara Sauce

    • Peel and finely chop the shallots, and peel and crush the garlic. You should aim to get the shallots to be about the size of a grain of cooked rice. You can do this in a food processor, or use a sharp knife. If using a food processor, be careful not to over-process.
    • Fry the onions and garlic with the herbs, in a little sunflower oil. Use a low heat and let them sweat slowly. Take care not to let them brown – the onions will turn translucent when they are ready.
      6 small shallots, 2 cloves garlic, 1 teaspoon dried mixed herbs
    • Now add the passata, a teaspoon of sugar, and salt to taste. Turn the heat down as low as possible, cover the saucepan with a lid and leave to simmer for about half an hour until the sauce has thickened.
      2 cups (480ml) tomato passata, 2 teaspoon sugar, salt
    • Serve spooned over slices of meatloaf.

    Notes

    Nutrition has been calculated for the meatloaf and glaze only, and excludes the marinara sauce.

    Nutrition

    Calories - 299kcal | Carbohydrates - 13.9g | Protein - 38.1g | Fat - 9.3g | Saturated Fat - 3.5g | Cholesterol - 150mg | Sodium - 876mg | Potassium - 725mg | Fiber - 2g | Sugar - 8.3g | Calcium - 74mg | Iron - 22mg

    I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

    Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
    All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
    Tried this recipe?If you made this recipe I'd love it if you could leave me a comment and let me know how it went!
    Share on Facebook Share on Twitter

    If you made this recipe and enjoyed it, I'd love it if you could give me a star rating in the comments below. And if you'd like to get in touch, you can email me at [email protected]. I'd love to hear from you. And don't forget to subscribe to my mailing list so you can grab yourself a copy of my FREE COOKBOOK!

    If you'd like to continue browsing, just click on this link to all my recipes.

    More Meatball recipes

    • A boerewors puff pastry spiral on a wooden board surrounded by a selection of salads.
      Boerewors puff pastry spiral
    • A dish of sticky chicken meatballs with a large wooden serving spoon,
      Easy Asian chicken meatballs with a sticky sauce
    • A pan of sausage and potato hash alongside a wooden serving spoon.
      Sausage and potato hash
    • A pile of sticky teriyaki meatballs on a bed of rice in a blue serving dish.
      Sticky teriyaki meatballs
    112 shares
    • Share on Facebook12
    • Tweet

    About VJ

    Before I started my food blog I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, mostly made from scratch, using everyday pantry ingredients.

    Reader Interactions

    Comments

      5 from 1 vote (1 rating without comment)

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Dee

      December 10, 2022 at 1:41 pm

      Could you double this?

      Reply
      • VJ

        December 10, 2022 at 4:26 pm

        Yes - you can double the recipe. However, you may need to increase the cooking time to compensate (or cook it in a shallower but wider tin). I'd probably add an extra 10 minutes, but keep your eye on it so it doesn't burn. The internal temperature should be 71C/160F when the meatloaf is cooked.

        Reply
    2. janet

      November 17, 2022 at 2:10 am

      what temperaturre...?????

      Reply
      • VJ

        November 17, 2022 at 6:53 am

        It's in step 5 in the recipe instructions - Bake in a preheated oven (180C/360F) for 30 minutes, then remove the tinfoil and bake for a further 20 minutes. If you have a meat thermometer, the internal temperature should be 71C/160F.

        Reply

    Primary Sidebar

    A picture of Veronica in the garden in front of a pink-flowering shrub.

    Hi, I'm Veronica! Welcome to my little kitchen. Step inside and browse my collection of recipes collected over the years.

    More about me →

    Readers favourites

    These are my most viewed recipes:

    • Sliced silverside on a plate with carrots and potatoes.
      Slow-cooker beef silverside
    • Slices of oven-baked gammon on a serving dish.
      Easy oven-baked gammon
    • Overhead shot of a white serving bowl filled with beef and kidney stew. There is a large wooden spoon at the side of the bowl.
      Slow-cooker beef and kidney stew
    • A slice of bacon and egg pie on a plate
      Proper bacon and egg pie
    • A pile of crusty German bread rolls.
      Crusty German bread rolls (Brotchen)
    • A dish of twice-cooked pork belly garnished with sesame seeds and spring onions.
      Twice cooked pork belly - with a sticky glaze

    Footer

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Subscribe

    • Subscribe to my newsletter and get a free recipe ebook.

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 www.foodleclub.com

    Copyright © 2025 Foodleclub.com

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.