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Classic Meat Loaf with Roasted Vegetables

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Submitted by deanerr2

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 servings

PREP

10 min

COOK

80 min

READY

90 min

This 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

4 4
SLICES SLICES WHITE BREAD
crusts trimmed, torn into bite sized pieces
2 2
LARGE LARGE EGGS
4 6E+1
TABLESPOONS ML WORCESTERSHIRE SAUCE
1 237
CUP ML ONIONS
chopped
79
CUP ML KETCHUP
plus 1 tablespoon
1 15
TABLESPOON ML GARLIC POWDER
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
1 ½ 680.4
POUNDS G GROUND BEEF
14 ½ 419.1
OUNCES ML/G BEEF STOCK
1 1
LARGE LARGE SWEET POTATOES, OR YAMS
peeled, quartered lengthwise
2 2
EACH EACH POTATOES
baking, peeled, quartered lengthwise
4 4
EACH 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 13×9×2 inch (30×23×5 cm) baking dish or pan, shaping into an 8×4-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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 399g (14.1 oz)
Amount per Serving
Calories 482 39% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 168mg 56%
Sodium 874mg 36%
Total Carbohydrate 13g 13%
Dietary Fiber 4g 17%
Sugars g
Protein 69g
Vitamin A 256% Vitamin C 30%
Calcium 12% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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