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Classic Meatloaf with Chard and Carrots
mixed greens pear salad

Active: 30 min Total: 1 hr 30 min
There is something comforting and nostalgic about a classic meatloaf. Our version includes finely chopped chard and carrots which give the meal an extra dose of veggies, but more importantly, lend extra moisture to the dish. Smarts: Meatloaf makes great sandwiches. This recipe makes enough meatloaf for two nights so that you have a quick dinner of leftover meatloaf sandwiches later in the week.


Meatloaf with Chard and Carrots (enough for 2 nights):
  • Rolled oats, gluten-free - 1/2 cup
  • Carrots - 1/2 lb , chopped
  • Onions - 1/2 , chopped
  • Chard, any type - 4 leaves , chopped
  • Garlic - 2 cloves , peeled
  • Butter - 2 Tbsp
  • Beef, ground (chuck or 85% lean) - 2 lbs
  • Eggs - 2
  • Worcestershire sauce, gluten-free (opt) - 2 tsp
  • Salt - 3/4 tsp
  • Black pepper - 1/2 tsp
  • Ketchup - 1/2 cup
  • Mustard, Dijon - 1 tsp
  • Vinegar, balsamic - 2 tsp
Mixed Greens Pear Salad:
  • Shallots - 1/2 bulb , diced
  • Vinegar, red or white wine - 1 Tbsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1 tsp
  • Oil, olive - 3 Tbsp
  • Pears, any variety - 1 , sliced
  • Mixed greens - 4 oz
  • Cheese, blue (sub feta or white cheddar) - 3 oz , crumbled


  1. Make vinaigrette - Dice shallot. Whisk together shallots, wine vinegar, mustard and honey. Add oil while whisking. (Can be done up to 5 days ahead)
  2. Prep meatloaf filling - If preparing right before cooking, turn on the oven before returning to this step. Pulse oats in the bowl of a food processor until it forms fine flakes (stop before it turns into a powder). Pour oats into a large mixing bowl. Chop carrots, onions and chard leaves into large pieces and combine with garlic cloves in the food processor. Pulse until carrots form pea-sized pieces. Alternatively, you can shred the carrots with a box grater and chop the other vegetables by hand into small, even pieces. (Can be done up to 3 days ahead)
  3. Assemble meatloaf - Heat a saute pan over medium heat. Add butter. When butter is hot, add carrots, onions, chard and garlic with a sprinkle of salt and saute until tender, ~3 minutes. In a large mixing bowl, combine aromatics with oats, beef, eggs, Worcestershire sauce, salt and pepper. Mix with your hands or a wooden spoon just until ingredients are roughly combined (be careful not to overmix as as this will help to keep the meatloaf tender). Transfer to a loaf pan sprayed with nonstick cooking spray and smooth out the top. (Can be done up to 2 days ahead)
  4. Slice pears.

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  1. Heat oven to 350F (177C) degrees. Whisk together ketchup, mustard and balsamic vinegar and spread over top of meatloaf. Bake meatloaf until a thermometer inserted in the middle registers 155F (68C) degrees, 45 to 50 minutes. Let meatloaf rest for 5 minutes at room temperature before slicing.
  2. Toss together greens, pears and vinaigrette. Crumble cheese over top.
  3. Slice meatloaf (reserving half for Wednesday) and enjoy with salad on the side.



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