Classic Meat Loaf with Roasted Vegetables
Learn how to make Meatloaf at its best, roasted and surrounded by potatoes, carrots, and sweet potatoes for an all-in-one main dish that embodies the spirit of home cooking.
Yield
6 servingsPrep
10 minCook
80 minReady
90 minThis class main dish perfectly blends tradition and innovation, with the roasted vegetables adding a modern twist to the classic meatloaf.
One of the best things about this recipe is its simplicity.
The preparation involves mashing bread, eggs, and Worcestershire sauce into a smooth paste, serving as the meat mixture's base.
This straightforward process ensures a consistent texture throughout the loaf and contributes to its moistness.
The addition of onion, ketchup, garlic powder, salt, and pepper enhances the flavor profile, making the meatloaf a savory delight.
The roasted vegetables are another highlight of this recipe. Roasting them with the meatloaf brings out their natural sweetness, and they soak up the flavor of the meaty juices, slightly caramelizing in the baking dish.
The vegetables also provide a colorful and nutritious contrast to the meatloaf, making the meal visually appealing and nutritionally balanced.
Meatloaf what temp?
Cook meatloaf in a preheated 375℉ (190℃) oven.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
white bread
crusts trimmed, torn into bite sized pieces |
|
| 2 | large |
eggs
|
|
| 4 | tablespoons |
worcestershire sauce
|
|
| 1 | cup |
onions
chopped |
|
| ⅓ | cup |
ketchup
plus 1 tablespoon |
|
| 1 | tablespoon |
garlic powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 ½ | pounds |
ground beef
|
|
| 14 ½ | ounces |
beef stock
|
|
| 1 | large |
sweet potatoes, or yams
peeled, quartered lengthwise |
|
| 2 | each |
potatoes
baking, peeled, quartered lengthwise |
|
| 4 | each |
carrots
peeled, halved lengthwise |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
white bread
crusts trimmed, torn into bite sized pieces |
|
| 2 | large |
eggs
|
|
| 6E+1 | ml |
worcestershire sauce
|
|
| 237 | ml |
onions
chopped |
|
| 79 | ml |
ketchup
plus 1 tablespoon |
|
| 15 | ml |
garlic powder
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 680.4 | g |
ground beef
|
|
| 419.1 | ml/g |
beef stock
|
|
| 1 | large |
sweet potatoes, or yams
peeled, quartered lengthwise |
|
| 2 | each |
potatoes
baking, peeled, quartered lengthwise |
|
| 4 | each |
carrots
peeled, halved lengthwise |
|
Directions
Preheat oven to 375℉ (190℃).
Mash bread, eggs, and 3 tablespoons Worcestershire sauce in a large bowl until a smooth paste forms.
Mix in onion, ⅓ cup ketchup, garlic powder, salt and pepper.
Add beef and mix thoroughly.
Mound meat mixture in a 13x9x2 inch (30x23x5 cm) baking dish or pan, shaping into an 8x4-inch (20x) loaf.
Spread the remaining one tablespoon of ketchup over the meatloaf.
Pour broth and the remaining one tablespoon of Worcestershire sauce into the pan around the meatloaf.
Arrange vegetables around the meatloaf. Cover the pan with foil.
Bake for 45 minutes. Uncover; bake until vegetables are tender and meatloaf is cooked through about 35 minutes.
Using a spatula, transfer the meat loaf to the platter.
Surround with vegetables; spoon some pan juices over.
