Sunday Supper Meatloaf with Roasted Vegetables
Recipe courtesy of the National Cattleman’s Beef
Association
Preparation facts
Yield: 6 servings
Ingredients
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 Tbs 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 Tbs olive oil
2 cloves garlic, minced
3/4 tsp dried thyme
Directions
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.
Nutrition facts
Serving Size 1 serving
Calories 409
Calories from Fat 199 (49%)
% Daily Value*
33%Total Fat 22g
37%Saturated
Fat 7.3g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 10.7g
33%Cholesterol 98mg
15%Sodium 349mg
34%Potassium 1206mg
12%Total
Carbohydrate 35g
20%Dietary
Fiber 5g
Sugars 6g
Sugar Alcohols 0g
38%Protein 19g