Country Cooking Month: Old-Fashioned Meatloaf


June is Country Cooking Month and, while “country cooking” can mean a lot of things, I tend to associate it with comfort foods. One of my favorite foods from childhood was meatloaf, so today I’d like to share a healthier version. It’s from a really fun book from Weight Watchers (no, really!) called Now & Later: 160 Hearty Recipes that Turn One Meal into Two. It’s a cookbook that features recipes that use one meal in a second recipe.

Old-Fashioned Meatloaf

  • 1 large carrot, shredded
  • 1 zucchini, grated
  • 5 green onions, finely chopped
  • 2 1/4 pounds lean ground meat
  • 1/2 cup low-fat milk
  • 1/2 cup dried bread crumbs
  • 2 large eggs
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup finely chopped roasted red pepper
  1. Preheat oven to 375 degrees.
  2. Spray a large nonstick skillet with nonstick spray and set over medium heat. Add the carrot, zucchini, and green onions, stirring occasionally, until softened. Transfer to a large bowl and let cool 10 minutes. Stir in the remaining ingredients until just blended.
  3. Divide the mixture in half. Form into 2 loaves and place 2 inches apart in a 9 x 13 inch baking dish Bake until an instant-read thermometer registers 160 degrees, about 1 hour.
  4. Let 1 of the meatloaves cool and refrigerate for use in Italian wedding soup.
  5. Cut the remaining meatloaf into 8 pieces and top each with 2 tablespoons of red pepper.

This turned out great. I can’t wait to make the next recipe – Italian wedding soup!

Dig in!


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