Garden Meatloaf

Here is a great way to use up all the vegetables from the garden. Make this delicious and healthy meatloaf; it’s good leftover too!


  • 1/3 cup Filippo Berio extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 cup minced onion
  • 3 medium zucchini, sliced into rounds
  • 3 green peppers cut into strips
  • 1 medium eggplant, diced
  • 1 tablespoon dried oregano
  • 3 tablespoons King Arthur™ Unbleached, All-Purpose Flour
  • 1/4 teaspoon salt
  • Grinding black pepper
  • 2 cups chopped tomatoes
  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1 teaspoon celery salt
  • 1/4 teaspoon hot pepper flakes
  • 1 tablespoon Worcestershire sauce
  • 1 cup cooked rice
  • 1/3 pound mozzarella cheese, shredded


  1. Heat the oil in a large saute pan, stir in the garlic and cook it until it softens but does not brown. Stir in the onions and continue cooking until the onions are soft.
  2. In a bowl toss together the zucchini, peppers, eggplant, oregano, flour, salt, and pepper. Stir into the onion mixture and cook 2 or 3 minutes. Spread the tomatoes over the top of the mixture, cover the pan and cook over simmering heat for 45 minutes. Uncover and cook until the mixture has thickened. Set aside.
  3. Mix the ground beef, pork, celery salt, pepper flakes, Worcestshire sauce and rice together in a bowl.
  4. Spread half of the zucchini mixture in a 1 1/2 quart casserole. Pat the meat mixture on top of the zucchini, then cover with the remaining zucchini mixture.
  5. Bake covered in a 350F for 30 minutes. Uncover, sprinkle the cheese over the top and continue baking an additional 20 minutes.
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