This hidden veggie meatloaf is a classic example where your food processor is your best friend. I use mine for almost every meal, in fact it’s my top choice kitchen electrical that I’d take to my desert island. If the island had an electrical socket that is. Next on the list would have to be a dishwasher – unless my husband was coming with me, haha!
“Hidden” might just be an understatement though, because my meatloaf is jam packed with veggies and you can’t exactly miss them. I’ve used some surprisingly different ones too, to widen your variety and nutrient intake, as well as give your immune system something else to think about. Remember it’s important to rotate your foods!
Meatloaf is always a welcome meal in my home, and I’m hoping you’ll love this one in yours too. It’s also a great way to get some extra veggies in.
Incidentally several of my clients have never tried lamb. So if you haven’t either, this is the perfect recipe in which to give it a try.
Hidden Veggie Meatloaf with Chicken and Lamb
Serves 6-8
Get the recipe here!
3/4 lb ground chicken
1 lb ground lamb
2 medium carrots, grated
3 radishes, grated
3 oz fennel, grated and chopped fronds
4 inches white part of leek, thinly sliced
6 fresh sage leaves, finely chopped
1/2 cup finely chopped fresh curly parsley
1 tsp fresh thyme leaves
generous pinch sea salt
5-6 slices nitrate free bacon
Preheat the oven to 375F.
Put all the ingredients except for bacon, into a large bowl and, with your hands, combine everything extremely well. Transfer the mixture to a dish that has a 2 pint capacity. Lay the bacon slices over the top of the mixture, tucking them down into the sides of the dish. Place onto a rimmed baking sheet and cook for around 60-70 minutes, until the juices come out clean when pierced with a skewer.
Remove from the oven and let the dish sit for 15 minutes or so. Transfer the meatloaf to a large plate and cut into thick slices. Serve.
Kate,
I assume any ground meet can be substituted here without ill effect. Right?
Yes no problem, although if you’re using ground beef I would pulse it just a couple of times in the food processor to break it down a bit more. The ground beef I source is always coarser than the lamb and chicken, and with so many veggies in the mix you want to be sure it’ll hold together. Enjoy the recipe, it’s a good one!
Very surprising veg! Brilliant.
Important to ring the changes as you know
Does any 2 pint dish suit? I have a loaf tin?
Yes absolutely. Do a test beforehand and pour 2 pints water into your loaf tin. If it fits okay, the tin will be fine.
Enjoy!!
I cannot seem to find good ground chicken here, but would love to try this recipe. I can get great ground lamb, pork and beef and nitrite free bacon. What combination of ground meats would you use if you could not get the chicken?
Hi Christine. If you’re buying your chicken from a butcher, you could always ask if they would grind it for you? If that’s not an option or you want less hassle then I would choose a mixture of lamb and beef, and save the pork for the bacon on top. Say 1 lb lamb, 3/4 lb beef. I would also check the cooking time at 55-60 minutes.
I hope you enjoy the recipe!
Hello, Just wondering about sides you would think might be good.
Best,
Christine
Hi Christine. I love a really big salad with this meatloaf. If you want some carbs or a bigger meal then my preference would be cauli mash, it’s delicious together. Along with some sautéed greens such as kale or collards.
I think simpler the better for flavours, there’s so much in the meatloaf.
Great recipe, thank you, but it is quite the expensive meal to make. Organic ground chicken and lamb are so expensive where I live. Even fennel and leeks are expensive veggies where I live. I like this recipe but it’s not something I can afford to make often.
Hi Amanda. If beef is more cost effective for you, you can easily use that instead. For the veggies, you can probably use what you can find that isn’t too expensive. The great thing about this recipe is it’s a template that can be easily adapted.