Classic Meat Loaf with Roasted Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 slices white sandwich bread, crust trimmed, bread torn into bite-sized pieces |
2 eggs |
4 tablespoons worcestershire sauce |
1 cup chopped onion |
1/3 cup plus 1 tablespoon ketchup |
1 tablespoon garlic powder |
1/2 teaspoon salt |
1/2 teaspoon ground pepper |
1 1/2 pounds lean ground beef |
1 14 1/2-ounce can beef broth |
1 large red-skinned sweet potato (yam), peeled, quartered lengthwise |
2 russet potatoes, peeled, quartered lengthwise |
4 carrots, peeled, halved lengthwise |
Directions:
1. Preheat oven to 375°F. Mash bread, eggs and 3 tablespoons Worcestershire sauce in large bowl until smooth paste forms. Mix in onion, 1/3 cup ketchup, garlic powder, salt and pepper. Add beef and mix thoroughly. Mound meat mixture in 13x9x2-inch baking pan, shaping into 8x4-inch loaf. Spread remaining 1 tablespoon ketchup over meat loaf.
2. Pour broth and remaining 1 tablespoon Worcestershire sauce into pan around meat loaf. Arrange vegetables around meat loaf. Cover pan with foil. Bake 45 minutes. Uncover; bake until vegetables are tender and meat loaf is cooked through, about 35 minutes. Using spatula, transfer meat loaf to platter. Surround with vegetables; spoon some pan juices over.
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