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Sunday Supper Meatloaf with Roasted Vegetables
Serves 6
A classic recipe with a few added extras to spice up the mix.
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Ingredients:
| Meatloaf: |
| 1 1/2 lb. ground beef |
| 3/4 cup old-fashioned oats |
| 3/4 cup finely chopped onion |
| 1/2 cup chili sauce |
| 1 egg |
| 1 tablespoon Worcestershire sauce |
| 2 cloves garlic, minced |
| 1 teaspoon dried thyme |
| 3/4 teaspoon pepper |
| 1/2 teaspoon salt |
| Roasted Vegetables: |
| 1 1/2 lb. potatoes, quartered |
| 1 lb. carrots, cut into 3/4-inch pieces |
| 1 onion, cut into 1/2-inch thick wedges |
| 2 tablespoons olive oil |
| 2 cloves garlic, minced |
| 3/4 teaspoon dried thyme |
Directions:
- Heat oven to 350° F.
- Combine meatloaf ingredients in large bowl, mixing lightly but thoroughly. Shape into 8x4 inch loaf on rack in broiler pan. Combine vegetable ingredients in large bowl; toss. Spread in jelly roll pan; sprinkle with salt and pepper.
- Place meatloaf on upper oven rack in oven; place vegetables on lower oven rack. Bake meatloaf 50 to 55 minutes, until instant-read thermometer inserted into center registers 160° F. Brush with additional chili sauce during last 10 minutes, if desired. Let stand 10 minutes.
- Roast vegetables 50 to 55 minutes or until tender.
| Course: | Dinner |
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