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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.
Ingredients:
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Meatloaf: |
1 1/2 lb. ground beef+ Add to Shopping List |
3/4 cup old-fashioned oats+ Add to Shopping List |
3/4 cup finely chopped onion+ Add to Shopping List |
1/2 cup chili sauce+ Add to Shopping List |
1 egg+ Add to Shopping List |
1 tablespoon Worcestershire sauce+ Add to Shopping List |
2 cloves garlic, minced+ Add to Shopping List |
1 teaspoon dried thyme+ Add to Shopping List |
3/4 teaspoon pepper+ Add to Shopping List |
1/2 teaspoon salt+ Add to Shopping List |
Roasted Vegetables: |
1 1/2 lb. potatoes, quartered+ Add to Shopping List |
1 lb. carrots, cut into 3/4-inch pieces+ Add to Shopping List |
1 onion, cut into 1/2-inch thick wedges+ Add to Shopping List |
2 tablespoons olive oil+ Add to Shopping List |
2 cloves garlic, minced+ Add to Shopping List |
3/4 teaspoon dried thyme+ Add to Shopping List |
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.
Main Ingredient: | Ground Beef |
Cooking Method: | Roast, Bake |
Course: | Dinner |
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