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Related recipes: Beef, Carrots, Fall, Ground Beef, High Fiber, Kid-Friendly, Main Dishes, National Cattlemans Beef Association, Onions, Potatoes, Winter
Yield: 6 servings
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
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.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
