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
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.
Makes 6 servings.
Recipe and photograph provided
courtesy of the Beef Industry Council.
