The aroma alone of this moist, flavorful meatloaf and the root vegetables roasting is enough to gather the family eagerly around the supper table.

Sunday Supper Meatloaf & Roasted Vegetables

Meatloaf:
1 1/2 pounds ground beef
3/4 cup quick or old-fashioned oats, uncooked
3/4 cup finely chopped onion
1/2 cup chili sauce
1 large 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 pounds medium potatoes, quartered
1 pound carrots, cut into 3/4-inch pieces
1 small onion, cut into 1/2-inch thick wedges
2 tablespoons olive oil
2 cloves garlic, minced
3/4 teaspoon dried thyme

1. Heat oven to 350°F (175°C).
2. Combine meatloaf ingredients in large bowl, mixing lightly but thoroughly. Shape into 8 x 4-inch loaf on rack in broiler pan.
3. Combine vegetable ingredients in large bowl; toss. Spread in jelly roll pan; sprinkle with salt and pepper.
4. Place meatloaf on upper oven rack in 350°F (175°C) oven; place vegetables on lower oven rack.
5. Bake meatloaf 50 to 55 minutes to medium (160°F | 70°C) doneness, until not pink in center and juices show no pink color. Brush with additional chili sauce during last 10 minutes, if desired.
6. Let stand 10 minutes before serving.
7. Roast vegetables 50 to 55 minutes or until tender.

Makes 6 servings.

Recipe and photograph provided courtesy of the Beef Industry Council.