Gourmet Meatloaf with Roasted Zucchini and Cauliflower

It may be a bit of a throwback to the previous century but meatloaf is a popular dish in our home

Credit: Catherine Roscoe Barr

Not your mother’s meatloaf: This gourmet version is company-worthy and delicious

It may be a bit of a throwback to the previous century but meatloaf is a popular dish in our home

It’s gotten a bit of a makeover though – upgraded from a Depression-era mix of low-quality meat and fillers to gourmet fare worthy of company (at least in my world, but maybe we don’t roll in the same circles). I use ground prime rib, old-fashioned rolled oats and free-range eggs for my mouthwatering meatloaf.

It’s also a great dish to make in bulk and freeze for easy weekday meals. You can put a few in reusable aluminum foil containers that can be taken out the night before and popped in the oven for a lazy dinner, or sometimes I freeze them in the shape of my slow cooker so that I can just plop them in (after they’ve thawed in the fridge overnight – so it takes a little bit of forethought) and have supper ready when I arrive home from work.

I’m still on my roasted cauliflower kick and since zucchini is also in season, I threw some in there too and, boy, was it good!


  • 500 g ground prime rib
  • 2 eggs
  • 1 cup raw old-fashioned oats
  • 4 cloves minced garlic or 1 tsp granulated garlic
  • 2 Tbsp Worcestershire sauce
  • 5 Tbsp ketchup
  • 156mL can of tomato paste
  • 1 head cauliflower
  • 2 medium zucchini
  • 1 Tbsp olive oil
  • 1/2 tsp coarse sea salt


  1. Preheat oven to 350F.
  2. In a large mixing bowl, beat eggs, Worcestershire and 1 Tbsp of ketchup.
  3. Mix in meat and 3 cloves of garlic or 3/4 tsp granulated garlic, and then mix in oats. You may have to use your hands to knead it so that it’s evenly mixed.
  4. Grease a loaf pan with vegetable oil and add the meat mixture, firmly pressing it down and smoothing the top.
  5. Combine remaining ketchup and tomato paste in a small bowl and spread evenly over top of the meat.
  6. Cook the meatloaf for about 60 minutes or until meat is no longer pink.
  7. The meatloaf needs a 20-minute headstart on the cauliflower, so you can chop the veggies as soon as you put the meatloaf in the oven.
  8. Cut cauliflower and zucchini into bite size pieces. In a large bowl, combine cauliflower, olive oil, sea salt and remaining garlic. Place cauliflower in a roasting dish and cook for about 40 minutes. 
  9. Add zucchini to cauliflower, mixing well, when there are about 20 minutes left of cooking time.



Catherine Roscoe Barr, BSc Neuroscience, is a Vancouver-based writer, editor, and fitness professional. Before settling on the west coast she lived in Sydney, Toronto, Oregon, Montana, and practically everywhere in Alberta. She can be found jogging with her adorable dog, dining with her fabulous husband or voraciously reading anywhere comfy.