HealthNotes

Sunday Supper Meatloaf with Roasted Vegetables

• From: National Cattleman's Beef Association

Ingredients

• Meatloaf:1- 1/2 lbs ground beef

• 3/4 cup quick or old-fashioned oats, uncooked

• 3/4 cup finely chopped onion

• 1/2 cup chili sauce

• 1 egg

• 1 Tbs Worcestershire sauce

• 2 cloves garlic, minced

• 1 tsp dried thyme

• 3/4 tsp pepper

• 1/2 tsp salt

• Roasted Vegetables:1- 1/2 lbs medium potatoes, quartered

• 1 lb carrots, cut into 3/4-inch pieces

• 1 small onion, cut into 1/2-inch thick wedges

• 2 Tbs olive oil

• 2 cloves garlic, minced

• 3/4 tsp dried thyme

Directions

• 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.