Veggie Stuffed Meatloaf Recipe- The most tender meatloaf ever! Stuffed with carrot and zucchini and topped with a zesty ketchup blend with a special ingredient. Come see what makes this meatloaf one even meatloaf-haters will LOVE!

Stuffed Meatloaf

Course: Main Course, Main Dish
Cuisine: American
Keyword: best meatloaf recipe, stuffed meatloaf
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Servings: 4
Calories: 642 kcal
Stuffed Meatloaf is a tender meat mix stuffed with shredded vegetables and topped with a zesty and sweet sauce. The perfect comfort meal! 


  • 1 1/2 pounds ground meatloaf mix beef, pork and veal
  • 1/2 yellow onion finely minced or grated
  • 1 clove garlic finely minced or grated
  • 1/2 cup seasoned bread crumbs
  • 2 eggs lightly beaten
  • 1/2 cup Parmesan cheese finely grated
  • 2 tablespoons milk
  • 1/2 teaspoon fine sea salt
  • 1/2 cup shredded carrot and zucchini about 1/2 of a carrot and 1/2 a zucchini
  • 1/2 cup ketchup
  • 2 tablespoons grape jelly


  1. Preheat oven to 350 degrees.
  2. Combine yellow onion, garlic, seasoned bread crumbs, eggs, Parmesan cheese, milk and fine seas salt in a large mixing bowl. 

  3. Add ground meatloaf mix (veal, pork and beef) to large mixing bowl, breaking apart into smaller pieces as you go. Gently toss with your hands until evenly combined, some bits of bread crumb mixture might still be visible, that is okay.

  4. Line a 9x5 loaf pan with parchment paper. To create my own "meatloaf pan", I put a few holes in the bottom to allow fats to drip out. You can also use an actual meatloaf pan. 

  5. Take half of the mixture and press it into the loaf pan. Place shredded carrots and zucchini in a mound down the center and then cover all around and top with remaining meat mixture. Press it all down snuggly to pack it in.

  6. In a small saucepan, combine ketchup and grape jelly. Stir over medium-high heat until it has combined. Pour over top of meatloaf and place in the oven.
  7. Bake for 1 hour and 20 minutes at 350 degrees. Remove and allow to cool for several minutes before removing from the loaf pan. Allow fats to drain on a seperate plate before transferring to a serving dish and cutting. (This step won't be necessary if you are using a meatloaf pan.)

  8. If you've tried this recipe, come back and let us know how it was! 

Recipe Notes

I put my onion and garlic in a small food processor and then made it into a paste.

Nutrition Facts
Stuffed Meatloaf
Amount Per Serving
Calories 642 Calories from Fat 360
% Daily Value*
Total Fat 40g 62%
Saturated Fat 16g 80%
Cholesterol 212mg 71%
Sodium 1115mg 46%
Potassium 660mg 19%
Total Carbohydrates 27g 9%
Dietary Fiber 1g 4%
Sugars 13g
Protein 39g 78%
Vitamin A 8%
Vitamin C 4.6%
Calcium 23.5%
Iron 26.1%
* Percent Daily Values are based on a 2000 calorie diet.