sunday supper meatloaf with roasted veggies
- 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 cloves garlic, minced
- 1 teaspoon dried thyme
- 3/4 teaspoon pepper
- 1/2 teaspoon salt
- ROASTED VEGETABLES
- 1 1/2 pound medium potatoes, quartered
- 1 small onion, cut into 1/2-inch thick wedges
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 3/4 teaspoon dried thyme
- 1 pound carrots, cut into 3/4-inch pieces
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, 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.
Test Kitchen Tips: Cooking times are for fresh or thoroughly thawed Ground Beef. Color is not a reliable indicator of Ground Beef doneness.
Nutrition information per serving: 403 calories; 14 g fat (4 g saturated fat; 7 g monounsaturated fat); 106 mg cholesterol; 611 mg sodium; 43 g carbohydrate; 4.9 g fiber; 28 g protein; 7.1 mg niacin; 0.7 mg vitamin B6; 2.2 mcg vitamin B12; 4.7 mg iron; 22.0 mcg selenium; 6.2 mg zinc; 124.9 mg choline.
This recipe is an excellent source of fiber, protein, iron, zinc, niacin, vitamin B6, vitamin B12, selenium and choline.