Beef Meatloaf with Roasted Veggies Recipe

Beef Meatloaf with Roasted Veggies

Serves 6


  • 1 1/2 pounds ground beef
  • 3/4 cup rolled oats (old-fashioned or quick cooking)
  • 3/4 cup finely chopped onion
  • 1/2 cup catsup or chili sauce, plus more for brushing
  • 1 egg, beaten
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon dried thyme
  • 3/4 teaspoon pepper
  • 1 1/2 pounds medium yellow or red potatoes, quartered
  • 1 pound carrots, cut into 3/4-inch pieces
  • 1 small yellow onion, cut into 1/2-inch thick wedges
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 3/4 teaspoon dried thyme
  • 1/4 teaspoon pepper


  1. In a large bowl, combine meatloaf ingredients. Mix lightly, but thoroughly. Transfer to an 8 x 4-inch loaf pan.
  2. In another large bowl, combine vegetable ingredients. Toss. Spread on oiled, rimmed baking sheet.
  3. Place vegetables on lower oven rack about 20 minutes after starting meatloaf. Roast vegetables 30 minutes or until tender, stirring halfway through.
  4. Brush meatloaf with additional catsup or chili sauce during last 10 minutes. Once baked, let meatloaf stand 10 minutes before slicing.
  5. Slice meatloaf and serve warm with roasted vegetables.


Amount Per Serving (based on 6 servings)
Calories: 500
Fat: 19 g
Saturated Fat: 6 g
Cholesterol: 125 mg
Sodium: 1720 mg
Carbohydrates: 51 g
Fiber: 5 g
Sugar: 11 g
Protein: 34 g
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