Meatloaf with Roasted Brussels Sprouts

Photo of Brussels sprouts and meatloaf covered in bacon on a cookie sheet ready to serve.

I love meatloaf. It’s one of those comforting foods that makes me feel like a kid again but recently I have started eating differently and have cut out all grains, gluten, refined sugars, and basically most highly processed things. This poses a problem because  my meatloaf always had bread crumbs in it to bind things, soak up the fat, and make it moist.  The first breadcrumb-less meatloaf that i made came out quite dry, and my kids let me know about it. This time, I found a solution. I shredded up a medium zucchini and added it into the mix and also covered the loaf with bacon to help seal in some of the juices and add a little extra flavor. It worked like a charm.

First start by combining 1 medium shredded zucchini, about 1 1/2 cups, 1 egg, 1/2 an onion, 3 cloves of garlic, which you now know how to peel super fast, a table-spoon of oregano and a dash of salt and pepper.

Shredded zucchini, egg, onions, and garlic in a metal bowl

Once that’s combined well add a pound of ground beef, I used grass-fed but any ground beef will do. Mix that together with your hands until it’s thoroughly combined. Here’s where I deviate from many other meatloaf makers. I don’t use a loaf pan, ever. I mound the meatloaf up on a rimmed baking dish and form it into a loaf like shape.

Meatloaf sitting on a tray ready for it's bacon coating

Putting the meatloaf on a baking sheet allows me to put some veggies around the outside, this time brussels sprouts but you could use any number of veggies, to roast and soak up the delicious fat while the meatloaf is cooking. Doing this also allows me to cover the meatloaf with delicious bacon!

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This went in the oven for about 30  minutes at 350 and then straight onto my plate!

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It was fantastic, not dry at all, and the kids gobbled it up without complaint.

 Moist Meatloaf with Roasted Brussels Sprouts Recipe

Preheat oven to 350°

  • 1 Medium Zucchini Shredded
  • 1/2 Medium Onion Diced
  • 1 Egg
  • 3 Cloves of Garlic Pealedand Sliced
  • 1 Tbs Oregano
  • Dash of Salt and Pepper
  • 1lb Ground Beef
  • 5 Slices of Bacon
  • 1lb Brussels Sprouts

Shred the zucchini and combine it in a large bowl with the diced onion, egg, sliced garlic, oregano, salt, and pepper. Once this is thoroughly combined add the ground beef and mix, your hands work best for this, until it’s thoroughly combined. Next mound up the mixture on a large rimmed backing dish, I use a rimmed cookie sheet, and work with it until it looks “loaf” like. Take the 4 slices of bacon the bacon and cut them in half. Next lay them over the meatloaf so that it’s completely covered. Take the last whole slice of bacon and lay it across the top. Prepare the Brussels Sprouts by cutting off the ends and slicing them in half. Lay them all around the meatloaf cut side down. Bake in a 350° oven for 30 to 45 minutes or until the internal temperature reaches 160°. Slice and enjoy!

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3 thoughts on “Meatloaf with Roasted Brussels Sprouts”

  1. I am impressed you make brussel sprouts look good! 🙂 My husband really likes them so I will have to try this recipe and maybe I will like them too!

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