Combine Ground Beef, remaining tomato sauce, bread crumbs, onion, egg, Worcestershire
sauce, thyme, salt and pepper in large bowl; mixing lightly but thoroughly.
Shape beef mixture into 8 x 4 x 2-inch loaf on parchment-lined sheet pan.
Toss potatoes with nonstick cooking spray, garlic salt and pepper. Spread
potatoes evenly around the meatloaf on the sheet pan.
Place sheet pan on the center rack of oven, bake in preheated 400 degree
F oven for 40 minutes.
Meanwhile, combine reserved tomato sauce with brown sugar and dry mustard.
Spread sauce evenly over top of the meatloaf, stir potatoes, and continue cooking
another 20 minutes or until instant-read thermometer inserted into center of
meatloaf registers 160 degrees F.
Remove meatloaf and let stand 10 minutes before slicing.
Test potatoes for doneness and return to oven if needed while meatloaf rests.
Cut meatloaf into slices. Serve with potatoes.
Yield: 6 servings
Four-Pepper Meatloaf Variation
as above, adding 1/3 cup finely chopped green bell pepper, 1/4 teaspoon ground red
pepper and 1/4 teaspoon ground white pepper to Ground Beef mixture.
Picadillo-Style Meatloaf Variation
Prepare meatloaf as above, omitting thyme and adding 1/3 cup finely chopped green bell pepper,
1/4 cup raisins, 1 teaspoon ground cumin and 1/2 teaspoon dried oregano leaves to
Ground Beef mixture.
Nutrition information per serving: 375 calories; 10 g fat (4 g saturated
fat; 4 g monounsaturated fat); 106 mg cholesterol; 734 mg sodium; 43 g carbohydrate;
4.3 g fiber; 29 g protein; 8.3 mg niacin; 0.7 mg vitamin B6; 2.3 mcg vitamin B12;
5.3 mg iron; 26.3 mcg selenium; 6.4 mg zinc; 129 mg choline
Recipe and photo credit: the Texas Beef Team - beefitswhatsfordinner.com.