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Sunday Supper Meatloaf with Roasted Vegetables
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Serves 6 |
A classic recipe with a few added extras to spice up the mix.
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Ingredients:
Meatloaf:
1 1/2 lb. ground beef
3/4 cup old-fashioned oats
3/4 cup finely chopped onion
1/2 cup chili sauce
1 egg
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1 teaspoon dried thyme
3/4 teaspoon pepper
1/2 teaspoon salt
Roasted Vegetables:
1 1/2 lb. potatoes, quartered
1 lb. carrots, cut into 3/4-inch pieces
1 onion, cut into 1/2-inch thick wedges
2 tablespoons olive oil
2 cloves garlic, minced
3/4 teaspoon dried thyme
Directions:
Heat oven to 350° F.
Combine meatloaf ingredients in large bowl, mixing lightly but thoroughly. Shape into 8x4 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 oven; place vegetables on lower oven rack. Bake meatloaf 50 to 55 minutes, until instant-read thermometer inserted into center registers 160° F. Brush with additional chili sauce during last 10 minutes, if desired. Let stand 10 minutes.
Roast vegetables 50 to 55 minutes or until tender.
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Sunday Supper Meatloaf with Roasted Vegetables
Serves 6
Ingredients:
Meatloaf:
1 1/2 lb. ground beef
3/4 cup old-fashioned oats
3/4 cup finely chopped onion
1/2 cup chili sauce
1 egg
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1 teaspoon dried thyme
3/4 teaspoon pepper
1/2 teaspoon salt
Roasted Vegetables:
1 1/2 lb. potatoes, quartered
1 lb. carrots, cut into 3/4-inch pieces
1 onion, cut into 1/2-inch thick wedges
2 tablespoons olive oil
2 cloves garlic, minced
3/4 teaspoon dried thyme
Directions:
Heat oven to 350° F.
Combine meatloaf ingredients in large bowl, mixing lightly but thoroughly. Shape into 8x4 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 oven; place vegetables on lower oven rack. Bake meatloaf 50 to 55 minutes, until instant-read thermometer inserted into center registers 160° F. Brush with additional chili sauce during last 10 minutes, if desired. Let stand 10 minutes.
Roast vegetables 50 to 55 minutes or until tender.
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