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Sunday Supper Meatloaf with Roasted Vegetables

Recipe Image

Recipe courtesy of the National Cattleman’s Beef Association

Preparation facts

Yield: 6 servings

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 chilli sauce

1 egg

1 Tbs Worcestershire sauce

2 cloves garlic, chopped

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, chopped

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 centre and juices show no pink colour. Brush with additional chilli sauce during last 10 minutes, if desired. Let stand 10 minutes.

Roast vegetables 50 to 55 minutes or until tender.

Nutrition facts

Serving Size 1 serving
Calories 409
Calories from Fat 199 (49%)
% Daily Value*
33%Total Fat 22g
37%Saturated Fat 7.3g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 10.7g
33%Cholesterol 98mg
15%Sodium 349mg
34%Potassium 1206mg
12%Total Carbohydrate 35g
20%Dietary Fiber 5g
Sugars 6g
Sugar Alcohols 0g
38%Protein 19g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.