Sunday Supper Meatloaf with Roasted Vegetables

By learen

Ingredients

• Roasted Vegetables
• 2 T olive oil
• 2 cloves garlic, minced
• 3/4 t dried thyme
• 1/2 t salt
• 1/4 t pepper
• 1 lb medium red potatoes, quartered
• 1 lb carrots, cut diagonally
• 1 small yellow onion, cut in wedges
• Meatloaf
• 1 1/2 lbs lean ground beef
• 3/4 quaker oats, uncooked
• 3/4 c finely chopped onion
• 1/2 c chili sauce or ketchup
• 1 egg, lightly beaten
• 1 T worcestershire sauce
• 2 cloves garlic, minced
• 1 t dried thyme
• 3/4 t pepper
• 1/2 t salt

Preparation

Step 1

Heat oven to 350. For veggies, combine oil, garlic, thyme, salt and pepper in large bowl. Add potatoes, carrots and onion; toss to coat. Spoon into 15x10 jelly roll pan, spreading in even layer. Set asided.

For meatloaf, combine beef, oats, onion, chili sauce, egg, worcestershire sauce, garlic, thyme, pepper and salt, mixing lightly but thoroughly. Shape into 8x4 inch loaf on rack in broiler pan.

Place meatloaf on upper oven rack; place vegetables on rack below. Bake 50-55 minutes to medium doneness until not pink in center, juices show no pink and veggies are tender.

Let meatloaf stand 5 minutes before slicing. Serve with vegetables.