Ingredients
- MEATLOAF:
- 3/4 cup milk
- 2 eggs
- 1 cup soft fresh bread crumbs
- 1 1/2 lb lean ground beef
- 1 small onion, finely chopped
- 1/4 tsp salt
- 1/2 tsp freshly ground pepper
- 1/2 cup chopped fresh parsley
- 2 tbsp each, Worcestershire sauce and Dijon mustard
- GLAZE:
- 1/3 cup ketchup
- 4 tsp each, brown sugar and any style vinegar
- 1/2 tsp hot sauce
- ROASTED VEGETABLES:
- 1 small zucchini, cut into bite-size chunks
- 1 red pepper, cut into wide strips
- 2 tsp melted butter
- 1 tsp dried basil leaves
- 1/4 tsp salt
- Freshly ground pepper
- 1 cup cherry tomatoes, halved
- CHEESE SAUCE:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/4 tsp salt
- 1 cup milk
- 3/4 cup coarsely grated aged Canadian Cheddar
- Chopped parsley
Preparation
Step 1
Preheat oven to 375⁰F. In a large bowl, place milk, eggs, and bread crumbs. Whisk. Let stand 5 min.
2. Stir in beef and remaining ingredients; press into a lightly buttered 9x5-inch (2 L) loaf pan.
Stir ingredients together and spoon evenly over meatloaf. Bake meatloaf about 1 hour.
Place zucchini and red pepper in a large bowl. Toss with butter, basil, salt and pepper; turn onto a large baking sheet. Roast, during the last 30 min of cooking meatloaf. Add tomatoes during last 5 min.
Meanwhile, in a saucepan, melt butter over medium heat. Whisk in flour then salt. Gradually add milk, stirring constatnly until mixture comes to a boil and thickens, about 3 min. Add cheddar; stir until melted. Carefully drain any liquid from meatloaf pan. Let stand 10 min.
6. Remove meatloaf from pan to a cutting board. Serve sliced with vegetables and cheese sauce. Sprinklle with chopped parsley.