Sunday Supper Meatloaf with Roasted Vegetables

Recipe by The Beef Checkoff

The Beef Checkoff

Ingredients

Meatloaf:: 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

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.
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.
Roast vegetables 50 to 55 minutes or until tender.

Recipe courtesy of The Beef Checkoff.