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Sunday Supper Meatloaf & Roasted Vegetables

Sunday Supper Meatloaf & Roasted VegetablesThe aroma alone of this flavorful meatloaf and the root vegetables roasting is enough to gather the family eagerly around the supper table.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Recipe Ingredients:

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 ground black 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

Cooking Directions:

  1. Preheat oven to 350°F (175°C).
  2. Combine meatloaf ingredients in large bowl, mixing lightly but thoroughly. Shape into 8x4-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.

Test Kitchen Tips:

  • Cooking times are for fresh or thoroughly thawed ground beef.
  • Ground beef should be cooked to an internal temperature of 160°F (71.1°C).
  • Color is not a reliable indicator of ground beef doneness.

Nutritional Information Per Serving (1/6 of recipe): 485 calories; 20 g fat (7 g saturated fat; 10 g monounsaturated fat); 112 mg cholesterol; 602 mg sodium; 48 g carbohydrate; 6.6 g fiber; 28 g protein; 6.1 mg niacin; 1.0 mg vitamin B6; 2.2 mcg vitamin B12; 9.2 mg iron; 22.4 mcg selenium; 6.4 mg zinc.

Recipe and photograph courtesy of The Beef Checkoff.