SUNDAY SUPPER MEATLOAF WITH ROASTED VEGETABLES
Serves 6
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Meatloaf
  1. 1-1/2 lb ground chuck
  2. 3/4 cup quick or old-fashioned oats, uncooked
  3. 3/4 cup finely chopped onion
  4. 1/2 cup chili sauce
  5. 1 egg
  6. 1 Tbsp Worcestershire sauce
  7. 2 cloves garlic, minced
  8. 1 tsp dried thyme
Roasted Vegetables
  1. 1-1/2 lb medium potatoes, quartered
  2. 1 lb carrots, cut into 3/4" pieces
  3. 1 small onion, cut into 1/2" thick wedges
  4. 2 Tsp olive oil
  5. 2 cloves garlic, minced
  6. 3/4 tsp dried thyme
Instructions
  1. Heat oven to 350°F. Mix meatloaf ingredients, 3/4 tsp salt and 1/2 tsp pepper lightly but thoroughly. Shape into 8" x 4" loaf on rack in broiler pan.
  2. Combine vegetable ingredients in bowl; toss. Spread in jelly roll pan; sprinkle with salt and pepper.
  3. 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. Let stand 10 minutes.
  4. Roast vegetables 50 to 55 minutes or until tender. Serve with meatloaf.
Adapted from Beef'n-up Your Dinner Plate
Adapted from Beef'n-up Your Dinner Plate
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