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Sunday Supper Meatloaf




Source of Recipe


Internet


List of Ingredients




Roasted Vegetables:
2 tablespoons olive oil
2 cloves garlic, minced
3/4 teaspoon dried thyme leaves
1/2 teaspoon salt (optional)
1/4 teaspoon black pepper
1-1/2 pounds medium red potatoes, quartered
1 pound carrots, cut diagonally into inch pieces
1 small yellow onion, cut lengthwise into inch wedges

Meatloaf:
1-1/2 pounds lean ground beef
3/4 cup Quaker- Oats (quick or old fashioned uncooked)
3/4 cup finely chopped onion
1/2 cup chili sauce or catsup
1 egg, lightly beaten
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1 teaspoon dried thyme leaves
3/4 teaspoon black pepper
1/2 teaspoon salt (optional)



Recipe



Heat oven to 350°F. For vegetables, combine oil, garlic, thyme, salt and pepper in large bowl. Add vegetables; toss to coat. Transfer to 15 x 10 inch jelly roll pan, spreading evenly; set aside.

For meatloaf, combine all ingredients in large bowl; mix lightly but thoroughly. Shape meatloaf mixture into 8- x 4-inch loaf on rack of broiler pan.

Place meatloaf on upper oven rack; place vegetables on rack below. Bake 50 to 55 minutes or until meatloaf is to medium doneness (160°F) and vegetables are tender. Brush with additional chili sauce during the last 10 minutes of baking, if desired.

Cut meatloaf into 6 slices; serve with vegetables.