Root Vegetable Meatloaf

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Root Vegetable Meatloaf




  • 2 lb ground beef
  • 1 cup shredded (raw) carrot
  • 1 cup shredded (raw) parsnip (or raw, peeled beet)
  • 2 cloves garlic, minced
  • 1 Tablespoon chili powder
  • 2 Tablespoons minced herb blend (thyme, rosemary, sage)
  • ¼ onion, minced
  • ¼ teaspoon black pepper
  • 1/2 cup cassava flour (or almond flour)
  • 4 ounces uncured bacon (about 4 strips)


  • Preheat the oven to 375 degrees F.
  • Combine the beef with all of the ingredients except for the bacon. Using your hands massage gently to combine thoroughly. Transfer the mixture to a loaf pan, using your hands to press it into the bottom and sides of the dish.
  • Arrange a few slices of bacon across the top of the mixture. Bake for 50-60 minutes or until the bacon is browned and the loaf has reached an internal temperature of 150 degrees.

Mary-Beth says:Don’t be afraid to try this meatloaf -the vegetables add moisture, and you won’t miss the breadcrumbs.”

Recipe from The Nutrient Dense Kitchen cookbook

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