Meatloaf With Spiralized Vegetables

IMG_1894Yesterday, I spiralized a number of root vegetables. I added a sliced onion and a red bell pepper, along with a little olive oil, salt and freshly ground pepper and roasted everything on a sheet pan for a half hour. That left me with a great base for any number of dishes.

On the menu today is meatloaf with the addition of spiralized vegetables. This is a small meatloaf, but the recipe could certainly be doubled. The addition of the vegetables allows for a reduction in the amount of meat one would normally use.


1/2 pound hamburger  ( I usually buy a roast and have it ground. Last week, the butcher suggested that I try having him grind up a London Broil steak. The flavor is great!)
1 scant tsp. kosher salt
1/4 tsp. pepper
1/2 cup plain Panko  (ground in a food processor)
2 TBS milk
1/2 cup roasted spiralized vegetables, chopped
2 TBS ketchup
1 tsp. Worcestershire sauce
1/4 tsp. ground sage ( or your choice of herb )
1/4 tsp. dry thyme (or your choice of herb)
1 egg


1. Combine all ingredients in a large bowl. Mix lightly, but well. Hands are best,
2. Form into a loaf on a sheet pan covered with foil or parchment.
3. Bake at 350 for 30 minutes.


About Mary Jane

I am a retired English teacher. My husband, Frank, and I have lived on Cape Cod since 2000. I am a lifelong bread baker and writer and have been posting a blog on Falmouth Patch for the last few years. Savory Seasons has been largely devoted to recipes and food in general. I am hoping to expand my focus in this new blog.
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1 Response to Meatloaf With Spiralized Vegetables

  1. Pingback: Prepping Ingredients | Saltwater Influenced

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