Sunday Supper Meatloaf
with Roasted Vegetabless
Meatloaf:
1-1/2 lbs. 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 Tbsp. Worcestershire sauce
2 cloves garlic, minced
1 tsp. dried thyme
3/4 tsp. pepper
1/2 tsp. salt
Roasted Vegetables:
1-1/2 lbs. medium potatoes, quartered
1 lb. carrots, cut into 3/4-inch pieces
1 small onion, cut into 1/2-inch thick wedges
2 Tbsp. olive oil
2 cloves garlic, minced
3/4 tsp. dried thyme |
Heat oven to 350°F. Combine meatloaf ingredients in large bowl, mixing lightly but thoroughly. Shape into 8 x 4-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 350°F oven; place vegetables on lower oven rack. Bake meatloaf 50 to 55 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color. Brush with additional chili sauce during last 10 minutes, if desired. Let stand 10 minutes. Roast vegetables 50 to 55 minutes or until tender. Makes 6 servings.
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