Barley-Carrot Meat Loaf

Meatloaf uses a quick cooking barley instead of breadcrumbs as a binder and shredded carrots as a healthy way to cut down on meat while adding vegetables.
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  • Level: Easy
  • Total: 1 hr 25 min (includes resting time)
  • Active: 20 min
  • Yield: 6
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1 1/2 pounds ground meatloaf mix (equal parts ground beef, pork and veal or turkey)

2 cups shredded carrots

1/2 cup quick-cooking barley

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon finely chopped scallions

2 large eggs, lightly beaten

1 medium onion, grated

1 garlic clove, minced

1/2 cup ketchup

1 tablespoon plus 1 teaspoon Worcestershire sauce

Kosher salt and freshly ground black pepper

2 teaspoons light brown sugar

[For Serving]: Green salad (optional)


  1. Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
  2. Combine the meatloaf mix, carrots, barley, parsley, scallions, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Using your hands, mix together until well combined.
  3. Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9-inches by 5-inches. Bake the meatloaf for 30 minutes.
  4. Stir the brown sugar together with the remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving. Serve with a green salad if desired.