Sunday Supper Meatloaf with Roasted Vegetables

Add color to your plate with a side of roasted vegetables such as broccoli, Brussels sprouts or asparagus.

Yield: 6 servings

Ingredients

Meatloaf

• 1 1/2 pounds ground beef
• 3/4 cup quick or old-fashioned oats, uncooked
• 3/4 cup finely chopped onion
• 1/2 cup chili sauce
• 1 egg
• 1 tablespoon Worcestershire sauce
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 3/4 teaspoon pepper
• 1/2 teaspoon salt

Roasted Vegetables

• 1 1/2 pounds medium potatoes, quartered
• 1pound carrots, cut into 3/4-inch pieces
• 1 small onion, cut into 1/2-inch thick wedges
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 3/4 teaspoon dried thyme

Instructions

1. Heat oven to 350 degrees F.
2. Combine meatloaf ingredients in large bowl, mixing lightly but thoroughly. Shape into 8 x 4-inch loaf on rack in broiler pan.
3. Combine vegetable ingredients in large bowl; toss. Spread in jellyroll pan; sprinkle with salt and pepper.
4. Place meatloaf on upper oven rack; place vegetables on lower oven rack.
5. Bake meatloaf for 50 to 55 minutes to medium (160 degrees F) doneness, until not pink in center and juices show no pink color. Brush with additional chili sauce during last 10 minutes, if desired.
6. Let stand for 10 minutes.
7. Roast vegetables for 50 to 55 minutes or until tender.

Nutrition

Per serving: Calories 485 Fat 20g Saturated Fat 7g Monounsaturated Fat 10g Cholesterol 112mg Sodium 602mg Carbohydrate 48g Fiber 6.6g Protein 28g

Attribution

Recipe and photo used with permission from: The Beef Checkoff