Sunday Supper Meatloaf with Roasted Vegetables

The Beef Checkoff
  • Yield: 6 servings


1 1/2pounds ground beef
3/4cup quick or old-fashioned oats, uncooked
3/4cup finely chopped onion
1/2cup chili sauce
1-- egg
1tablespoon Worcestershire sauce
2-- garlic cloves, minced
1teaspoon dried thyme
3/4teaspoon pepper
1/2teaspoon salt
Roasted Vegetables:
1 1/2pounds medium potatoes, quartered
1pound carrots, cut into 3/4-inch pieces
1small onion, cut into 1/2-inch thick wedges
2tablespoons olive oil
2-- garlic cloves, minced
3/4teaspoon dried thyme


  1. Heat oven to 350F. 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.
  2. Place meatloaf on upper oven rack in 350F oven; place vegetables on lower oven rack. Bake meatloaf 50 to 55 minutes to medium (160F) doneness, until not pink in center and juices show no pink color. Brush with additional chili sauce during last 10 minutes, if desired. Let stand 10 minutes.
  3. Roast vegetables 50 to 55 minutes or until tender.

Recipe courtesy of The Beef Checkoff. 

Nutritional Info *per serving

  • Calories 485
  • Fat 20g
  • Saturated Fat 7g
  • Monounsaturated Fat 10g
  • Cholesterol 112mg
  • Sodium 602mg
  • Carbohydrate 48g
  • Fiber 6.6g
  • Protein 28g