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Hidden Veggie Meatloaf with Blue Cheese

Course entrees
Keyword budget-friendly
Servings 4

Ingredients

  • 2 lbs. ground meat
  • 2 cups frozen mixed veggies
  • 1 cup milk or broth
  • 1 cup panko
  • 2 eggs
  • 1 Tbl. Onion powder
  • 1 Tbl. Garlic powder
  • 2 Tbl. Italian seasoning
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 cup blue cheese crumbles
  • 2 Tbl. Brown sugar
  • 2 Tbl. Prepared mustard
  • 3 Tbl. Ketchup
  • 3 Tbl. BBQ sauce of your choice

Instructions

  • In a blender or food processor, pulse the veggies until pulverized and well blended. Set aside.
  • In a small bowl, stir together the brown sugar, mustard, ketchup, and bbq sauce. Set aside.
  • In a large bowl, mix the meat, blended veggies, egg, onion powder, garlic powder, milk, breadcrumbs, salt, and pepper together (Mix in the blue cheese if using as well.) Place mixture into the pan and form into a loaf. Then pour the sauce on top.
  • To Bake: Bake for 1 hour at 350℉ in a lightly greased pan. Let cool for 10-15 minutes before serving.
  • To pressure Cooker: Place the formed meatloaf on a piece of foil and fold the edges upwards. Add 1/2 cup of water into the instant pot. Then place the instant pot's steam rack in the pot, following with the meatloaf on top. Pressure cook on high for 30 minutes. Once done, release the steam and serve with your choice of sides.

Notes

To Store, seal in an air tight container and refrigerate for up to 5 days.