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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
- 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.
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